A Spring Wedding Buffet - £24.00:

• Spiced chicken salad with mango and ginger
• Devon ham on the bone glazed with cloves and marmalade
• Piedmont peppers

  ~

• Saddleback potatoes baked with sea salt and olive oil
• Moroccan style couscous with dates and apricots
• Tabbouleh

  Or

• Greek salad of baby leaves feta cheese olives red peppers cucumber and tomato
• Red law of red cabbage red onions orange fillets and fresh coriander
• Cottage bakery bread and butter

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• Lemon tart with raspberries clotted cream and blackcurrant coulis
• Crème Brulee
• Chocolate Pots

English Rose - £22.50:

Served to your table

• Cool prawn cocktail served in tall sundae glasses Soft brown bread and butter

  From the buffet

• English ham on the bone with glazed yellow mustard and brown sugar
• Free range chicken breast with mango and ginger coronation style mayonnaise dressing
• Fresh dressed Shetland Salmon (boneless)
• Vegetarian quiche
• Hot, new potatoes with mint and parsley butter
• Mixed leaf salad with tomato and cucumber
• Biz Riz rice salad, Coleslaw
• Cottage bakers bread and butter

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• Summer pudding and cream

A “Summer Wedding” Buffet Menu 2 - £29.00

• Salmon Coulibiac (salmon fillet wrapped in pastry with a basil mousse)
• Roast sirloin of Devon beef served in the pink with fresh creamed horseradish
• Shellfish displayed on a guilt mirror to include fresh dressed crab, mussels clams and prawns
• Goat\'s cheese and red onion tart

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• A salad offrisse lettuce fine beans avocado snap peas and baby sweet corn with a balsamic dressing
• Potato salad and pickled cucumber and red onion
• Roasted vegetable salad
• Cherry vine tomatoes with feta cheese and chives Olive ciabatta

  ~

• Fresh Slapton strawberries heart shortbread biscuits clotted cream and raspberry sauce
• Rhubarb and raspberry Frangipane with mango coulis
• Chocolate profiteroles with raspberries and double cream

Just Fish - £18.00

• Dartmouth fish bourride made with roasted fennel, shallots, tomato, fresh garlic, harissa paste, white wine, crab, prawns, cod, gurnard and other fish in season.
• Basmati lemon rice rouille and croutons with parmesan cheese
• Freshly baked bread with butter

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• With your choice of dessert

“Up River” Light Lunch or Celebration Supper - £10.50

• Local smoked salmon saffron scones and creme fraiche
• Chefs smooth chicken liver pate with apricot and almond chutney served with brioche
• Goat\'s cheese and red onion marmalade bruchettas dressed with a basilpesto
• The “Big Salad” salad leaves, olives, garlic croutons, feta cheese, red peppers, tomato and cucumber with Meaux mustard dressing

Canapes - Average price is £1.25 per choice. There are always plenty of canapes!

• Hand crafted. Veritable little “Taste Bombs”
• Canapes can be designed by the client
• A list of popular canapes is available on request

Greek Style Meze - £16.00

• Humous dip with vegetable crudites
• Taramasalata with red pepper crudites and pita bread Marinated fish salad including sweet cured octopus, mussels, prawn and squid
• Antipasti of mushrooms in spiced olive oil
• Dolmas (stuffed vine leaves)
• Salamis and olives
• Greek salad

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• Tiramisu

Kingswear Express - £10.00

• Chicken pots with spiced fruit mayonnaise
• Sticky bangers with honey and Meraux mustard
• Prawn and cream cheese open sandwiches
• Houmus with celery sticks
• Poole Farm scotched eggs
• Angry mustard

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• Cool fruit skewers

Curry Supper - £16.00

Authentic curries made with fresh local meat and vegetables. Choose two* and the rest is included.

• Lamb Rogan Josh*
• Beef Madras*
• Chicken Jalfrezi*
• Vegetable Tika masata*
• King prawn Balti*
• Vegetable samosa
• Steamed lemon rice naan bread and onion bargie Chutney to suit each dish and other relishes

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• A Dessert of your choice

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