Wedding A La Carte

A La Carte

Les Entrées

Fish & SeaFood

Warm Devon Crab Salad & Lemon Mayonnaise

Lymebay Seafood Souffle, Dill Hollandaise

Home Cured Salmon, Savory scone & Balsamic Caviar

 Saumon Gourmand

Scottish oak smoked salmon on buckwheat blinis & marinated vegetables

Grilled Tuna Nicoise Salad

Panfried scallops, Smoky Bacon & Arugula



Tomato & roasted pepper soup Minted Pesto & Parmesan Shavings (V)

Cream of Celeriac & Coffee Soup (V)

Toasted brioche with mushroom fricassee (V) 

Beetroot & Radish Carpaccio with Feta Cheese Mousse (V)  

Caramelised Onions & Goat Cheese “Tarte Fine"(V)



Traditional French onion soup & cheese crouton

Liver parfait, grilled brioche & caramelized onions jam

Oriental Duck Salad Buckwheat Noodles

Topped with Runny Egg Yolk & Chilli Dressing

Sauteed Spiced Devon Pork sausages

 With Onions, Capers, mixed seasonal leaves & red wine dressing

28 days matured Beef Carpaccio & Horseradish Wasabi

West Country Chicken Caesar


Les Plats

Fish & Seafood

Home-made Fish Burgers

 In a warm Ciabbatta  & Pomme Frite

Baked Loch Duart Salmon

Poached asparagus & Hollandaise

Herb Crusted Cod Provencale

lemon Pesto dressing 

Wild SeaBass “En Papillote”

Wild rice & Roasted Seafood Cream 

Grilled Tuna Steak “ Au Poivre”

Sundried Tomato Mash

Champagne Battered Catch of the day

Pomme Frite & Pea Mash

Exmouth mussels in a Cream & Bacon Sauce

& Pomme Frite



 Baked French Camembert On warm Green  Puy Lentils

With a fig & Balsamic Dressing

Gratin de Legumes

Aubergine, courgettes, tomatoes & pesto Gratin with side salad

Wild Mushroom & Barley Risotto

Baked Vegetables Wellington




Devon Minute  Beef Steak, Pommes Frite

& Bearnaise sauce

Individual Fillet of Beef Wellington ( Supp £ 7.00)

Shallot & Red Wine Reduction

Boeuf Bourguignon

Devon beef  Cassrerole in a Red wine Sauce

Beef  Tartare, Pommes Frite & Capers

Roasted Beef Silverside

Yorkshire Pudding & Roast Gravy


Chicken & Poultry

Coq au Vin

Traditional braised chicken in Red wine with lardons & onions

Chicken “En Croute”

Mushroom Duxelle & Poultry Jus

Chicken “A la Crème”

Classic chicken breast in a creamy white wine sauce

Confit Duck Leg

On Warm Puy Lentils

Seared Duck Breast

Cherry Sauce & Pomme Au Four


Pork & Lamb

Grilled Devon Pork Steak

Mash Potatoes & Breton Cidre sauce

Medaillon of Somerset Pork

Herb Potatoes & Mustard Sauce

Braised Belly Pork

Potato Terrine & Vine Tomatoes

Sausage & Mash

Onion Gravy

Slow Cooked Lamb Shank Supp ( £ 5.50)

Mash Potatoes & Chantenay Carrots

Braised Lamb Shoulder

Red wine & Raspberry Reduction

Roast Rump of Lamb

Thyme Jus & Lavender Vegetables


Game & Seasonal

Game Pie

Chasseur Sauce

Fillet of Exmoor Venison ( Sup £ 7.00)

On Tagliatelle With Red Wine & Chocolate Sauce

Seared Pheasant Breast

Wild Berries, Beetroot & Squash Macedoine

Mustard Rabbit “Civet”

Turned Vegetable Root Vegetables

Grilled Pigeon Breast

Baby Leaves, Pickled vegetable & Red wine Vinaigrette


Les Desserts

Chocolate & Orange Tart

With Chocolate Sauce 

Steamed Chocolate Fondant

Vanilla Chantilly

Chocolate Mousse

With sablé biscuits

Chocolate Assiette ( Sup £ 3.00)

Trio of Chocolate Entremets

Opera Coffee Cake

Café Gourmand ( Sup £ 3.00)

Coffee shot accompanied by 3 mini Desserts

Crème Caramel

With Chantilly Cream

Traditional French apple tart

Lemon Tart

& Raspberry Coulis

Seasonal Fruit Tartlet

Crème Anglaise

Irish Cream Cheesecake

Sticky Toffee Pudding

Toffee Sauce

Petit Plateau de Fromage

Little Cheese Board


From £ 39.50pp

 3 Courses 

Inclusive, All food, Front of House Manager, Waiting staff, Preparation staff, site chef, for up to 5 hrs from the time of arrival

Cutlery & crockery as well as VAT wherever applicable

Additional Charges

Glassware from £ 0.35 per item

Linen from £ 3.30

Site kitchen £ 450.00

Room Lay up service £ 120.00