Dining Menus

Dining Menus

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Our dining menus have been carefully curated by our talented

team of chefs to show off the finest range of stunning produce

that is available to us here in Devon.

Amuse Bouche and Sorbets¡­

Dining Menus

Soups

Cream of Asparagus Veloute with Crispy Pancetta

Celeriac, Lemon and Thyme with Seared King Prawn

Butternut, Chilli and Lime with Vulscombe Goats Cheese Croute

Cream of Watercress with Smoked Chicken Ribbons

Butternut, Chilli and Lemongrass Soup with Coriander Yoghurt

Cucumber, Pea and Mint topped with Mascarpone (Hot or Cold)

Slow Roasted Tomato and Spinach

Bite Size Temptations

Seared Scallop with Minted Pea Puree and Crispy Pancetta

Seared Scallop with Harissa and Black Olive Beignets

Tartare of Salmon with Herb Cr¨¨me Fraiche and Avocado Salsa

Crab Cakes with Saffron Mayo and Spiced Bloody Mary Shot

Beef Fillet Carpaccio with Pickled Shallots, Watercress and Chilli Puree

Oak Smoked Duck and Orange Salad with Honey and Soy Reduction

Salad of Beetroot textured with Vulscombe Goats Cheese

Parmesan and Herb Gnocchi with Confit Garlic Puree and Saut¨¦ed

Wild Mushrooms

Crab Tortellini with a Lobster Bisque

Sorbets

Prosecco & Freeze Dried Raspberries

Cucumber and Salcombe Gin

Bloody Mary with Candied Celery

Please ask and we will provide a bespoke choice suited to your dining.

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SHARING STARTERS

Dining Menus

Mezze Platters:

Served to each table for guests to share...

Mediterranean

Salami, Prosciutto & Chorizo

Roasted Peppers, Charred Courgettes, Summer Tomatoes

& Artichokes (v)

Basil & Lime Marinated Olives and Rocket Pesto infused

Mozzarella

Selection of Fresh Breads with Balsamic Oil

Greek

Mini Lamb Souvlaki served with Tzatziki

Salt and Pepper Squid served with Garlic Aioli

Courgette & Feta Fritters (v)

Marinated Olives

Baba Ganoush & Houmous with Flat Bread Fingers (v)

Served with Cucumber and Cumin Salsa

British

Homemade Scotch Egg with Spicy Crumb

Mini Cauliflower Cheese Tartlet

Honey Roast Ham with Mustard Mayonnaise

Pickled Onions, Mini Gherkins, Homemade Chutney and

Piccalilli

West Country Cheddar and Somerset Brie

Maddocks Farm Organic Leaves and Summer Tomatoes

Middle Eastern Mezze

Chilli Feta Tabbouleh (v)

Pea Falafel with Beetroot Yoghurt Dip (v)

Bulgur Wheat Croquette stuffed with Aubergine,

Caramelised Onions, and Pomegranate Molasses with

Walnuts (v)

Spinach, Feta and Pinenut Parcel (v)

Moroccan Spiced Pulled Chicken

Houmous and Flat Breads

Fun Cheese Fondues**

Baked Camembert with Crispy Bacon

Crusty Breads, Homemade Chutney

Celery Sticks, Marinated Olives, Cherry Tomatoes and

Grapes

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STARTERS

All starters are served with a selection of Homemade

Breads and Devon Butter or Olive Oil and Balsamic

Vinegar Glaze

Spring and Summer

Dining Menu

Vegetarian

Cauliflower, Devon Blue, Wild Garlic and Watercress

Fritters served with Baby Leaves, Spiced Mayo and

Green Oil

Beetroot and Goats Cheese Terrine, Micro Leaves, Baby

Tomatoes and Honey Roasted Pecans served with an

Orange and Honey Dressing

Salad of Poached Beetroot, Beetroot Puree, Goats

Cheese, Dumplings and Garden Herb Dressing

Basil Tofu Scotch Egg with Red Lentil, served with

Homemade Piccalilli Mayo and Herby Salad (vegan)

Chargrilled Mediterranean Vegetables, Rocket Pesto and

Pecorino Tart, served with Summer Leaves with Lemon

and Oregano Dressing

Quickes Smoked Cheddar and Leek Tart served with

Summer Leaves and Herb Oil

Stuffed Vine Tomato with Pea and Asparagus Mousse,

served with Avocado Balls and Micro Leaves (vegan)

Red and Yellow Beets, Spinach, Goats Cheese Tart with

Summer Leaves and Herb Dressing.

Falafel with Pea and Pomegranate, Asparagus Ribbons,

Summer Tomatoes and a Garden Dressing

Chilled Cucumber, Pea and Mint Soup with Lemon

Cr¨¨me Fraiche

Tri Coloured Melon with Minted Feta, Marinated Olives and

Preserved Lemons

Scallops**

Fennel and Lemon Puree, Chorizo Salsa and Dill

infused Oil

Pea and Mint Puree with Roasted Pancetta

Black Pudding, Crispy Bacon, Apples and Hazelnut

Aromatic Spices, Saut¨¦ Pak Choi and Coconut and

Lime Dressing

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STARTERS

Spring and Summer

Dining Menu

Fish

Stuffed Vine Tomato with Local Crab and Oak Smoked

Salmon, Avocado Mayo and Micro Herbs

Meat

Chicken Liver Parfait and Red Currant Jelly with Jail Ale

Chutney served with a Croute and Baby Leaves

Salmon and Spinach Fish Cakes, Lemon Mayo and Dill

Salad

Cauliflower Cheese, Smoked Bacon and Rocket Tart with

Summer Leaves with Honey and Mustard Dressing

Beetroot with Hendricks Cured Salmon, Pickled Cucumber,

Summer Radish with Dill and Mustard Sauce

Crispy Duck, Watermelon and Pomegranate Salad with

Raspberry Dressing

Local Crab, Asparagus & Lemon Mascarpone Tart with

Summer Leaves

Beef Brisket Balls with Asian Slaw, Coriander and Lime

Yoghurt, Mint Dressing

Monkfish Ceviche with Lime and Coriander dressing and

Coriander Micro Herbs

Confit Duck Terrine with Oriental Vegetables

Seared Tuna and Nectarine Salad with Peach Liquor

dressing, Toasted Pinenuts, Basil and Edible Flowers

Salad of Smoked and Kiln Roasted Salmon with Fennel and

Apple Remoulade with a Watercress Mayo, Summer Leaves

and Lemon Oil

Crab Tian served in a shell with Avocado Mayo, Organic

Rocket Leaves and a Baby Granary Loaf

Posh Nosh Prawn Cocktail with Tomato Salsa and Spiced

Bloody Mary Shot

Spiced Lamb Terrine with Flatbreads, served with Coriander

and Lime Yoghurt

Duo of Melon Ribbons, Parma Ham, Mozzarella and

Chargrilled Grapefruit with a Lime and Mint Dressing

Mediterranean Lemon Chicken and Basil Terrine, Summer

Leaves and Heritage Tomatoes finished with Herby Tomato

Salsa

Oak Smoked Breast of Duck with Zesty Orange Salad served

with Toasted Sesame Dressing and Plum Puree

Pulled Pork Scotch Egg with a Caramelised Apple and Sage

Dressing

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