Choose a canapé or 3 or more!

Filo Baskets with Creedy Carver Duck & Devon Fire Dressing

Ticklemoor Goats Cheese & Avocado Crostini (V)

Miniature Yorkshire Pudding with Rare West Country Beef & Horseradish Cream

Crostini topped with Houmous, Black Olive Tapenade & Sunblush Tomato

Umberleigh Smoked Trout, Beetroot & Horseradish Mousse

Tartlet of Soft Boiled Quails Egg with Parmesan Shavings (V)

Haggetts of Silverton Sausage with Honey Mustard Marinade

Pea, Mint & Ham Crostini

Gravadlax & Chilli Cream Cheese Blini

Filo Baskets with Devon Crab, Prawn & Wild Rocket

Sunblush Tomato & Somerset Brie on a Black Olive, Rosemary & Parmesan Scone Base (v)

Dartmouth Smoked Salmon, Crème Fraiche, Dill & Keta Blini

Chicken Liver Pate & Homemade Posh Nosh Chutney on a Herb Croute

Asparagus Tips with Parma Ham Jackets

Woodland Mushroom & Wild Garlic Foccacia (V)

Carpaccio of Tuna with Marinated Olives on a Skewer

Dill Scone topped with Smoked Trout or Smoked Salmon & Horseradish Cream

Carpaccio of Beef on Olive Foccacia

Crostini topped with Goats Cheese & Chargrilled Courgette (v)

Steak Tartare or Salmon Tartare served on a silver spoon

Goats Cheese & Red Onion Marmalade on a Tomato & Basil Scone (v)

Cherry Tomato filled with Houmous & Black Olive Tapenade (v)

Creamy Devon Blue & Bacon Crostini

Miniature Yorkshire Pudding with Guacamole & Feta (v)

Miniature Fish & Chips in a Cone

Smoked Haddock Welsh Rarebit served in miniature ramekins

Crab Shot Glasses

Local Strawberries dipped in Chocolate

Champagne Jelly Shot

The Manor Selection

To Start

Homemade Savoury Tart served with Organic Leaves, Edible Flowers
& Homemade Dressing. Fillings available…

Sharpham Rustic, Sunblush Tomato & Fresh Basil (v)

Somerset Brie & Bacon

Goats Cheese & Caramelised Onion (v)

Buttered Leek and Cornish Olde Smokey (v)

Mozzarella, Three Tomato & Basil (v)

Homemade Pea & Mint Soup

Homemade Butternut Squash & Lemongrass Soup

Ham Hock Terrine with Homemade Onion Marmalade,
Organic Leaves & Orange Dressing

Halluomi and Peppery Rocket Salad
with Balsamic Dressing

All starters accompanied with baskets of locally baked breads & butter

Main Course

Please choose one option and a vegetarian alternative…

Pork & Herb Bangers with Caramelised Onion Gravy,
Creamy Mash & Garden Peas

Breast of Chicken stuffed with Tarragon
& Woodland Mushroom Duxelle

Served with a Madeira Cream & Fondant Potato
and Seasonal Vegetables

Herb Crusted Salmon with Hollandaise Sauce,
Peppered Potatoes, Peas

Roast Squash, Spinach & Devon Blue Charlotte (v)
With Vine Tomato Dressing

Timbale of Roasted Winter Roots,
Spiced Nuts & Caraway Seeds

Served with a West Country Cider Cream (v)

Pudding

Vanilla Pannacotta
Served with Rhubarb Soup

Merlot Poached Pear
Served with Cinnamon Creme Fraiche & Walnut Brittle

Strawberries & Clotted Cream

Summer Berry Meringue with Raspberry Coulis

Baked Peaches with Honeyed Greek Yoghurt

Followed by coffee, tea and chocolate mints

Duke’s Selection

To Start

Pan Fried Tuna Nicoise

Local Asparagus with Soft Boiled Quails Egg &
Hollandaise Dressing (v)

Potted Lyme Bay Crab with Organic Leaves

Carpaccio of Beetroot with Paprika Glazed Vulscombe Goats Cheese
& Homemade Sweet Basil Oil (v)

Smoked Salmon with Beetroot & Horseradish Mousse with Organic Leaves

Chicken, Lemon & Basil Terrine with Tomato Chutney & Foccacia Toast

Smoked Trout with Celeriac & Apple Remoulade and Grain Mustard Dressing

Butternut Squash, Peppery Rocket & Devon Blue Risotto Balls with Truffle Oil (v)

All starters accompanied with baskets of locally baked breads & butter

Main course

Roast Breast of Guinea Fowl Thigh stuffed with Wild Mushroom served
with Madeira Cream Sauce, Leek & Potato Cake and Seasonal Vegetables

Breast of Chicken with Mediterranean Stuffing and Rosemary Vermouth Quince Sauce,
Dauphinoise Potato and Seasonal Vegetables

Breast of Creedy Carver Duck with Dauphinoise Potato, Baby Pears
& Blueberry Jus Seasonal Vegetables

Loin of Venison with Boozy Port Gravy, Spiced Red Cabbage,
Roasted Winter Roots & Jerusalem Artichokes

Pan Fried Fillet of Lamb with Roasted Shallots, Wild Garlic & Thyme Jus,
Buttered Spinach and Celeriac Puree

Pan Fried John Dory with Beurre Blanc Sauce, Potato
& Seasonal Vegetables

Roast Halibut with Crushed New Potatoes, Crab & a Tomato Saffron Vinaigrette
Seasonal Vegetables

Baked Baby Pumpkin with Coconut Cream, Shitake Mushrooms,
Ginger, Chillies & Coriander (v)

Olive Polenta with Chargrilled Vegetables, Mozzarella and Salsa Verde (v)

Funghi & Grilled Vegetable Moussaka with Red Ricotta Glaze (v)

Pudding

Sticky Toffee Apple Frangipane Tart
with Butterscotch Sauce

Bailey & Stem Ginger Crème Brulee

Blueberry & Mascarpone Tart with Red Wine Syrup

Cappuccino & Hazelnut Meringue with Warm Chocolate Shot

Rich Chocolate Tart with Brandy Crème Anglaise

Homemade Pear & Almond Tart with Clotted Cream

Chocolate Cappuccino Cup with White Chocolate Cream & Chocolate Cookies

Vanilla Cheesecake with Balsamic & Basil Strawberries

Summer Baked Peaches with Honeyed Greek Yoghurt

Infusion of Summer Berries with Clotted Cream Ice Cream

Strawberry, Rose & Rhubarb Fool with Homemade Ginger Biscuit

Or any dessert from The Manor Selection

Followed by coffee, tea and homemade fudge

Knight’s Selection

Canapés

Filo Baskets with Devon Crab, Ginger & Lime

Tartlet of Asparagus, Parma Ham & Hollandaise

Gravadlax & Chilli Cream Cheese Blini

Woodland Mushroom & Wild Garlic Foccacia (v)

Shot of Warm Homemade Pea & Mint Soup

Ham Hock Croquette with Pea Puree Dip

Amuse Bouche

Please choose one option

Miniature Bowl of Smoked Chicken Ceaser

Potted Salmon with Chutney

Cappuccino Cup of Homemade Soup

Grilled Halloumi & Red Pepper Skewer

To Start

Please choose one option

Devon Crab & Mango Timbale on a bed of Maddocks
Farm Organic Leaves with Lemon Oil

Carpaccio of Tuna & Monkfish with Cucumber Ribbons,
Baby Rocket & Lemon Oil

Carpaccio of West Country Beef, Vine Tomato Confit and
Maddocks Farm Organic Leaves

Vegetarian alternatives on request

Served to the table with baskets of locally baked bread,
butter & balsamic oil

OPTIONAL FISH COURSE

Pan Fried Scallops with Black Pudding on a
bed of Pancetta & Parmesan

Brill on a bed of Beetroot Puree with Curry Emulsion
Fillet of Mackerel with Green Aioli & Leaves

Main Course

Please choose one option

Rack of Lamb on a bed of Crushed Minted Peas with Broad Beans Port Red Currant Jus,
Creamy Dauphinoise & Seasonal Potatoes

Fillet of West Country Beef with Buttery Mash, Garlic Mushrooms
and Pea Medley with Béarnaise or Pepper Sauce

Roast Breast of Pheasant with Apricot & Black Pudding Merlot Reduction,
Parsnip Potato Cake & Seasonal Vegetables

Roasted Best End of West Country Lamb with Pumpkin Puree,
Tiny Shepherd’s Pie, Glazed Autumn Vegetables and Thyme Gravy

Pan Fried Trio of Fish – Monkfish, John Dory and Brill Slow Roasted Tomatoes,
Summer Stir Fry Vegetables and Jugs of Champagne Sauce

Vegetarian alternative available on request

Pudding

Please choose three puddings to form your dessert trio!

Mini Chocolate pot

Fresh Raspberry Cranachan in a Shot

Mini Crème Brulee

Mini Meringue with Summer Berries or Winter Berries

Strawberries & Champagne Jelly Shot

Mini Baileys Cheesecake or Mini Chocolate Cheesecake
or Mini Mango Cheesecake with Mango Salsa

Mini Sticky Toffee Pudding

Rich Chocolate & Raspberry Marquise

Mini Strawberries & Cream

Mini Dark Chocolate Tart

Mini Fruit Crumble

Mini Lemon Posset

Chocolate Pannacotta & Raspberries or
White Chocolate Pannacotta or Vanilla Pannacotta

Mini Cappuccino Cup of Dark Chocolate Mousse
with a White Chocolate Mousse topping

Little Pots of White Chocolate with Blueberries & Crème Fraiche
Homemade Florentines

Followed by coffee, tea and chocolate truffles

Medieval Banquet

To Start

Pea & Mint Soup

The Main Feast!

Roast Poussins

Roast Wild Boar Shank

Roast Whiting

Poached Salmon

Dauphinois Potato

Cauliflower Gratin

Cabbage & Bacon

Roast Vegetables

Cheese Platter

To End

Fruit Crumble with Hazelnut & Honey Yogurt

Apple & Pear Pie with a glass of Apple Wine

Tea & Coffee at leisure