THE BEGINNING OF YOUR FOREVER

MEAT

Honey and mustard glazed Devon sausages

Chorizo sausage, red wine and honey glaze

Chimichurri chicken brochettes

Mini jacket potatoes, chive crème fraiche and crispy pancetta

Mini Yorkshire puddings, Devon Ruby Red beef and onion gravy

Scotch quail egg with apple cider chutney

Toasted brioche with duck parfait and pickled figs

Maple glazed pork belly with apple puree and pork scratching crumb

Pork taco with pork scratching crumb, tomato salsa

Wookey Hole and pancetta ‘mac & cheese’

Panko katsu curry chicken wing, katsu mayo

Rosemary and cumin lamb kofte with minted raita and pomegranate glaze

FISH

Mini cone of fresh handpicked crab, ginger, lime and coriander (*supp)

Crayfish and lobster mayo, baby lettuce and mayonnaise (*supp)

Thai fishcakes with mango and chilli dip

Smoked haddock fishcakes with pan-fried quails egg

Cod and Iberico ham croquettes, tartare sauce

Cured salmon tostados with Yuzo gel, coriander and black sesame

Blinis with smoked salmon, wasabi mayonnaise, dill pearls

Smoked salmon and cucumber sushi rolls

Prawns with ginger, lime and chilli glaze

VEGETARIAN

Parmesan and truffle arancini, truffle cream, parmesan shavings

Butternut squash, sage and taleggio arancini, sage cream

Tomato and basil arancini, pesto cream

Beetroot confit, goats cheese mousse, pickled golden beetroot, rye toast

Baby tomato, bocconcini, olive and basil

Wookey Hole macaroni cheese

VEGAN

Edible garden of baby vegetables with smoked aubergine dip

Thyme, sweet potato with hummus, crisp rye bread, pomegranate and coriander

Onion bhajis with coconut, mint and coriander yogurt

Mini jacket potatoes with a spicy tomato jam

Courgette pakoras with tamarind gel

Courgette, red pepper and avocado sushi

Beetroot and basil falafels, vegan cheese mousse

Wild mushrooms and truffle on toast, vegan parmesan

MEAT

Maple glazed pork belly, pork croquette and pork crackling with apple puree, compressed apple and black olive crumb

Oriental smoked duck with Asian slaw, spiced pear puree and a dashi dressing

Pressed chicken leg and tarragon terrine, watercress, shaved fennel and a red currant sauce

Ham hock Scotch egg with pickled vegetables and kupi mayo

Shredded Thai beef with charred pak choi, coriander, lemongrass, sweet chilli and a soy dressing

FISH

Handpicked Devon crab with spiced avocado, herb salad bisque and parmesan tuile (*supp)

Torched mackerel fillet, celeriac remoulade, pickled beetroot puree, olive oil

Tiger prawn salad with mango, chilli, avocado and lime

Gravadlax, rye bread, cornichons, and a lemon and dill cream

VEGETARIAN AND VEGAN

Fresh burrata with heritate tomatoes, baby chargrilled courgettes, crispy basil, rocket, basil oil and balsamic pearls (* supp)

Heritage beetroot salad with goat’s cheese and horseradish mousse, micro herbs, balsamic pearls and a lemon vinaigrette

Devon blue, poached pear, candied walnuts and watercress with pear crisp, balsamic and star anise dressing (vegan cheese alternative available)

Caramelised red onion and Cheddar tart with white onion puree and lambs lettuce

Fresh asparagus with a crispy poached egg, truffle oil and shaved parmesan

Cauliflower velouté with curry oil and cauliflower beignet

Heritage beetroot with avocado, hazelnuts, lemon and dill (Vegan)

Plum tomato and pesto terrine with micro herb salad, crispy tomato skin, balsamic reduction and vegetable crisps (Vegan)

Falafels with hummus, carrot and courgette salad, coriander and sesame seeds (Vegan)

MEAT

Rosemary and garlic lamb rump with hasselback potatoes, carrots and tenderstem broccoli and a lamb jus (* supp)

Beef Wellington with pomme puree, confit plum tomato, seasonal greens, caramelised shallots and a red wine jus (* supp)

Dart’s Farm Fillet of beef, dauphinoise potatoes, slow-roasted carrot, asparagus and a green peppercorn sauce (* supp)

Slow-roasted shoulder of Devon lamb with crushed new herb potatoes, minted peas and glazed heritage carrots and salsa verdi dressing

Five spiced duck breast with dauphinoise potatoes, wilted greens, celeriac puree and a port reduction

Roast pork fillet with pancetta and potato pave, baby leeks, heritage carrots, pork croquette and an Earnshill Estate perry sauce

Dart’s Farm rump of beef with fondant potato, caramelised onion, chantenay carrots, fine green beans and a red wine jus

Sundried tomato and garlic chicken, pomme puree, rosemary and caper sauce with seasonal greens

Roast guinea fowl with wild mushroom sauce, truffle mash and buttered greens

FISH

Catch of the day with samphire, sauté potatoes, fresh garden peas, pea shoots and a caper butter sauce

Fillet of salmon, pan-fried gnocchi, asparagus, samphire and a tomato butter sauce

Fillet of sea bream, saffron braised fennel, crispy potatoes, Romesco sauce

VEGETARIAN AND VEGAN

Mushroom wellington with carrot and cumin puree, Romanesco and crispy kale

Butternut squash and sage pithivier, wilted spinach, red onion, vine roasted tomatoes and pumpkin seeds

Pea, broad bean and tenderstem risotto with pea shoots and parmesan crumb

Pan fried gnocchi with roasted butternut squash and sage, toasted seeds, tenderstem broccoli and herb oil

Miso-glazed aubergine with rainbow quinoa, peas, cumin chargrilled broccoli, spring onion and chilli (Vegan)

Salt baked celeriac with beetroot puree and chargrilled vegetables, lovage pesto (Vegan)

Warm dark chocolate pudding, chocolate sauce, chocolate shortbread and vanilla ice cream

Strawberry and lemon cheesecake with gingerbread crumb and fresh strawberries

Glazed lemon curd tart with raspberry coulis, meringue and edible flowers

Honeycomb cheesecake, fresh honeycomb and chocolate crumble

Dark chocolate delice with cherry compote and caramelised white chocolate

Milkshed Eton mess with chocolate soil, popping candy, fresh strawberries and mint

Glazed Bramley and Braeburn apple tart with cinnamon clotted cream

Sticky toffee pudding with salted caramel sauce, dehydrated sticky toffee crumb and clotted cream

Classic vanilla crème brûlée with langue de chat biscuit

Pear tart tatin with Chantilly cream (can be Vegan)

Chargrilled pineapple with a rum and coconut syrup, pineapple crisp and a banana and pineapple sauce (Vegan)

Espresso crème caramel with biscotti (Vegan)

Trio of desserts - details to be discussed (* supp)

Antipasti

Marinated olives, sundried tomatoes and artichokes with cured meats, baked garlic and rosemary camembert and rocket salad

From the sea

Beetroot gravadlax, mackerel pate, garlic prawns and samphire with ouzo dressing *supp

Mezze

Chargrilled halloumi with lime, chilli and garlic, stuffed vine leaves and olives, butternut squash and apricot falafels, baba ganoush

From the garden

Chargrilled Mediterranean vegetables, roasted red pepper hummus, carrot and beetroot fritters, root vegetable crisps

Main options - select three to include a vegetarian option

Chargrilled lemon and parsley chicken with gremolata

Middle Eastern pulled lamb with a sticky pomegranate, mint and caper dressing

Cajun chicken with coriander and lime yogurt

Slow oven-roasted pork belly with tomato, garlic and fennel

Honey and garlic glazed salmon, charred tenderstem broccoli, sesame

Pan-fried tiger prawns with garlic, chilli, lime and coriander

Tarragon crusted cod with samphire

Tofu and mushrooms in a sweet soy, garlic and ginger sauce

Roasted butternut squash and chickpea tagine (vegan)

Chargrilled miso-glazed aubergine with spring onions and chilli, black sesame (Vegan)

Accompanying salads - select three

Chargrilled green beans and mixed bean salad with cherry tomatoes, flat leaf parsley and a citrus dressing (Vegan)

Heritage tomato, buffalo mozzarella and basil salad (V)

Carrot and courgette ribbon salad with rocket, rainbow radish, nigella seeds a lemon dressing

Curry roasted cauliflower, broccoli, chopped dates, pickled red onions, coriander and quinoa (Vegan)

Israeli couscous roasted Mediterranean vegetables and pesto (Vegan)

Radish, lentil, cucumber, pomegranate and mint salad with a citrus dressing (Vegan)

New potato salad with spring onions, pancetta and fresh herbs

Buttered new potatoes with thyme (V)

Garden salad with mixed leaves, cucumber, tomato, peppers and Spring onions (Vegan)

Classic coleslaw with cabbage, carrot and onion (V or Vegan)

DESSERTS - select three

Raspberry and white chocolate blondie

Salted caramel and dark chocolate millionaire shortbread

Glazed lemon tart with raspberries

Mini Devon scones with clotted cream and strawberry jam, fresh strawberry

Milkshed Eton mess mini pavlovas, with strawberries and mint

Chocolate profiteroles, vanilla crème patissiere

Strawberry jam doughnuts

Sticky fudge cake (Vegan)

Dark chocolate and sultana shortbread (Vegan)

Chocolate and honeycomb tart (Vegan)

Garnished with fresh berries, and dehydrated strawberry and mango chips

GRAZING PLATTERS

Cheeseboard - selection of West Country cheeses with grapes, figs, crackers and chutneys

Ploughman’s - selection of West Country cheeses with pork pies, honey roast ham, grapes, figs, crackers and chutneys

HAND-HELD BITES

Dart’s Farm beef burgers or cheeseburgers in a brioche bun with tomato, gherkins and and our Milkshed relish (or spicy bean burgers)

Posh dogs with bacon, cheese, onion, sauerkraut, smoked ketchup and mayonnaise

Birria beef Tacos, shredded lettuce, sour cream, chilli’s, tomato salsa and cheese

Chicken Shawarma flatbreads, shredded lettuce, pickled red cabbage, cucumber, tomato and green pickled chilli, chilli sauce, garlic sauce (or roasted vegetable wraps)

BUILD YOUR OWN

Loaded fries or loaded Mac n’ cheese

Add a selection of the following: beef brisket, braised pork, pancetta, chorizo, oregano crispy onions, grated red Cheddar cheese, honey BBQ, garlic sauce and dirty mustard

MAIN COURSE

Sausages and mash

Chicken goujons with chips

Fish fingers and chips

Tomato pasta with grated Cheddar

Beef burger in brioche bun with chips

All served with vegetables and ketchup

DESSERT

Chocolate brownie

Fruit salad