DAYTIME

LAP & Bars Sharing Main CHOOSE 1 SET MAIN DISH: (served in large dishes placed in the centre for BRONZE - 2 Course Wedding Breakfast (inc. tea & coffee) guests to help themselves) • Braised beef Knife & Fork Buffet - Main • Lyme Bay KNIFE & FORK BUFFET - (choose 3 items from the list below, plus 3 salads and • Chicken Jalprezzi with poppadum’s & rice 1 potato option) • Sliced Devon roast beef CHOOSE 1 PLATED SET : • Sliced honey roast ham • Lemon drizzle cheesecake • Marinated chicken breast • Chocolate brownie with vanilla cream • Dressed salmon with lemon & bronze fennel • Fresh fruit and cream (seasonal) • Seafood platter – to include prawns, crab, mussels & smoked salmon • Sticky toffee with toffee sauce

CHOOSE 3 SALADS: OR CHOOSE 1 SHARING DESSERT: (Served as large desserts placed in the Heritage tomato & shallot / Homemade coleslaw / Roast pepper and centre of the table for guests to help themselves) courgette pasta / Waldorf / Trill Farm mixed salad leaves / Mixed bean / Tri • Proper pavolova’s colour beetroot • Apple crumble with • Old English trifle CHOOSE 1 POTATO OPTION: Roast potatoes / Hot buttered new potatoes / Potato salad with spring OR CHOOSE BUILD YOUR OWN DESSERT: (A nice idea for sharing and to onions offer choice, Served on 2 tier slate stand a choice of 3 desserts, fresh fruit Signature Barbeque - Main and vanilla cream)) Consisting of Chocolate brownie, Lemon drizzle cheese cake, Meringue BBQ - (ALL items from the list below PLUS 3 salads and 1 potato option) swirls Beef or Pork burgers. Pork . Marinated chicken fillet. Chinese style pork loin chops

CHOOSE 3 SALADS: Homemade sexy slaw / Waldorf / Fennel & candy beetroot / Carrot ribbon / Chargrilled courgette / Heritage tomato, shallot & basil / Red onion & pine nut cous cous / Trill Farm Mixed Leaves / Sun blush tomato, chilli & chive rice / Mixed bean, mint & parmesan / Roast Mediterranean vegetable pasta

CHOOSE 1 POTATO OPTION: Spiced potatoes wedgess / Hot buttered new potatoes / Potato salad

Set Main CHOOSE 1 SET MAIN DISH: (with sharing potatoes & vegetables) • Creedy Carver chicken breast with wild mushroom and leek sauce • Slow roast pork belly with caramelised apple and cider sauce • Fillet of Lyme Bay cod with crushed potatoes

LAP Food & Bars T : 07974 433186 E : [email protected] W : www.lapfoodandbars.co.uk V1 - 31/05/18 DAYTIME

SILVER - 3 Course Wedding Breakfast (inc. tea & coffee) Set Main CHOOSE 1 SET MAIN DISH: (with sharing potatoes & vegetables) Starters • Slow roast Somerset lamb with rosemary roasted vegetables SET MENU STARTERS - (1 item from the list BELOW) • Roast sirloin of beef with • Homemade seasonal soup • Fillet of Loch Duart salmon with cucumber and dill sauce • Farm house pate with Devon apple chutney • Fillet of Lyme Bay hake with roasted Mediterranean vegetables • Severn & Wye smoked salmon with Trill Farm garden herb salad • Crispy duck with a seasonal salad Sharing Main • Smoked mackerel pate with Lady Crystal potato salad & toasted rye CHOOSE 1 SHARING MAIN DISH: (served in large dishes placed in the centre • Sweet chilli chicken with peppers, spring onions and croutons for guests to help themselves) • Deluxe prawn cocktail with Heritage tomato & mizuna salad • Braised beef pie • Vulsombe goat’s cheese, citrus marinated vegetables and rocket • Lyme Bay fish pie salad • Chicken Jalprezzi with poppadum’s & rice

SHARING STARTERS (3 items from the list above) Desserts Boards of sharing starters three of the above to be chosen served on large CHOOSE 1 DESSERT boards/platters in the middle of the table for guests to help themselves • Vanilla panacotta with blood oranges and candy offering choice without a pre order. Select 1 from each. • Salted caramel cheesecake with hazelnuts • Dark chocolate mousse with Baileys cream Signature Barbeque Main - (CHOOSE 4 MEATS LISTED below) • Blush rhubarb buttermilk pudding • Chinese style pork loin chops • Lemon posset with vanilla • Minted lamb steaks • Yorkshire parkin with Devon clotted cream • Peppered rump steak • West country cheese board • Sweet & sour pork kebabs • Tiger prawn kebabs OR CHOOSE 1 SHARING DESSERT: (Served as large desserts placed in the • Beef / pork burgers centre of the table for guests to help themselves) • Pork sausages • Proper pavolova’s • Chicken breast with garlic, lemon & thyme • Apple crumble with custard • Old English trifle CHOOSE 3 SALADS: Homemade sexy slaw / Waldorf / Fennel & candy beetroot / Carrot ribbon COFFEE - Tea and coffee with petit fours / Chargrilled courgette / Heritage tomato, shallot & basil / Red onion & pine nut cous cous / Trill Farm Mixed Leaves / Sun blush tomato, chilli & chive rice / Mixed bean, mint & parmesan / Roast Mediterranean vegetable pasta

CHOOSE POTATO OPTION: Spiced potatoes wedges / Hot buttered new potatoes / Potato salad

LAP Food & Bars T : 07974 433186 E : [email protected] W : www.lapfoodandbars.co.uk V1 - 31/05/18 DAYTIME

GOLD - 3 Course Wedding Breakfast (inc. tea & coffee) Desserts CHOOSE 1 PLATED DESSERT Starters • Vanilla panacotta with New Cross berries SET / CHOICE MENU STARTERS - (1, 2 OR 3 ITEMS FROM THE LIST BELOW) • Dark chocolate fondant with salted caramel ice cream • Lyme Bay salmon fish cakes with sweet chilli mayonnaise & mixed • White chocolate & raspberry cheesecake leaves • Elderflower jelly with marinated strawberries • Roast Creedy Carver chicken & thyme risotto • Buttermilk pudding with steeped blackberries • Dressed Severn & Wye salmon with new season potato salad • Yorkshire rhubarb & apple crumble • Ham hock, pea & mint salad • West country cheese board • Warm caramelised red onion & Barber’s Cheddar • Cornish Blue, caramelised walnuts and rocket salad Chicken liver OR CHOOSE A TRIO OF MINIATURE DESSERTS parfait with toasted sour dough and onion marmalade (Served as large desserts placed in the centre of the table for guests to • Sweet chilli chicken with peppers, spring onions and croutons help themselves) • Deluxe prawn cocktail with Heritage tomato & mizuna salad COFFEE - Tea and coffee with petit fours SHARING STARTERS Boards of sharing starters three of the above to be chosen served on large boards/platters in the middle of the table for guests to help themselves offering choice without a pre-order.

Set Main CHOOSE 1, 2 OR 3 SET MAIN DISH: (with sharing potatoes & vegetables) • Fillet of Loch Duart salmon with basmati rice and roasted vine tomatoes • Creedy Carver chicken breast with baby leeks and wild mushrooms • Devon beef wellington with red wine sauce • Rosemary roasted rump of lamb with minted greens • Slow roast pork belly with cider carrots and braised red cabbage • Creedy Carver duck breast with pak choi and orange

Sharing Mains CHOOSE 1 SHARING MAIN DISH: (Served as a joint carved at your table) • Roast Devon sirloin • Roast loin of pork • Honey roast gammon

LAP Food & Bars T : 07974 433186 E : [email protected] W : www.lapfoodandbars.co.uk V1 - 31/05/18 DAYTIME

Peter Mundy Catering Services EXAMPLE MENU 2 Leg of Lamb marinated in Yogurt and mint, Chefs Home Made Duck & Plum, BRONZE - 2 Course Wedding Breakfast (inc. tea & coffee) Burgers, Tandoori Style Chicken, Tuna Steak (served M/R) with a Mango, Tomato & Coriander Salsa, Haloumi Kebabs Marinated in Balsamic, Sweet Mains (all served with a choice of seasonal vegetables) Chili & fresh Coriander, Flamed selection of Mediterranean Vegetables with • Chicken supreme stuffed with tarragon and garlic mousse, sautéed a Mango & Tomato Salsa, Three Tomato, Basil and Fresh Pesto or Tomato potatoes, French beans (seasonal greens), light jus & Mozzarella salad with toasted Pine nuts, Mediterranean Cous-Cous • Chicken Fillet, stuffed with Mushrooms & Lemon Thyme, served on a Salad,Char-grilled baby Corn & Artichoke slaw, Littlemoor organic leaf salad bed of Spinach, Tomato Herb Sauce with edible flowers and Caesar dressing, Home baked bread selection • Roasted Chicken Supreme with Red Wine Sauce & Braised Leeks • Maple and soy glazed pork cutlet with cider braised cheek pot Picnic Baskets Served to the Table boulangere, savoy cabbage, Vegetables EXAMPLE • Roast Belly Pork with Apple & Sage Stuffing, finished with A Cider Jus Honey Roasted Ham with Wholegrain Mustard, Peppered Pastrami with an • Pan-fried Pork Tenderloin, Potato Cake, Fennel & Pak-choi, Oriental Apple & Celeriac Remoulade, Smoked Chicken with a Lemon & Watercress Dressing Mayonnaise, Rare Roast Beef, Horseradish Cream & Watercress, Vegetable • Herb crusted rump of lamb, confit carrot puree, broad beans, pea Antipasti selection of Char-grilled Artichokes, Olives, Sun blush Tomatoes & fricassee and sweet potato dauphinoise Fire Roasted Peppers. Selection of miniature Quiches – Roasted Vegetables, • Pave rump of Beef, with a pink peppercorn crust, creamy savoy Onion Marmalade & Vulscombe Goats Cheese & Roasted Butternut Squash, cabbage, crushed Garlic potato, Root Vegetable Puree port reduction Sage & three Tomato, Jale Ale Chutney & Onion Marmalade, Vegetable • Lemon and dill crusted cod served on a warm Nicoise salad with a Crudities with Garlic Mayonnaise & Sweet Chili dipping Sauce, Selection of sauce Vierge Farmhouse Breads, Organic Leaf Salad, Chunky Coleslaw. Served Warm - • Pepper crusted salmon with cherry tomatoes, chorizo and broad & Apple Pinwheels with fresh Sage, Duck & Plum Scotch Eggs. beans • Duck & Plum Sausages, Irish Champ Potatoes, Stir-fried Spaghetti Desserts Vegetables, pan-thickened gravy • Trio of Desserts (Example) - Miniature Banoffee Cheesecake, Chocolate • Courgette & Roasted Pepper Tian with a Spiced Couscous Brownie & Miniature seasonal Berry Meringue • Aubergine Charlotte served with Rice Timbale, Sun-blush Tomato & • with Butterscotch sauce, Clotted Cream Ice Pesto Dressing (v) Cream • Beetroot goats cheese tart tatin with caramelised red onion and • Eaton Mess with Stem Ginger, Seasonal Fruits & Fruit Coulis roasted butternut • Summer Fruit Pudding, with Clotted cream • Spiced, roasted cauliflower steak with almonds and garlic • Strawberry & Almond Meringue Roulade • Chocolate delice with peanut butter caramel Luxury BBQ Served to the Table • Summer fruit mille feuille, vanilla cream, citrus coulis EXAMPLE MENU 1 • Cheesecake flavour of your Choice Marinated BBQ Striploin (served M/R), Portuguese spiced whole Chicken • Lemon Tart with a Meringue topping portions, Marinated king Prawn skewers in Garlic, sweet Chili & Coriander, • Vanilla Crème Brulee with Fruit Compote & Ginger Char-grilled Vegetable & Halloumi Kebabs, Chick Pea three Bean Burgers, Served with Brioche Rolls & Ciabatta Bread, Mediterranean style roasted Potatoes, Organic Leaf salad with Edible Flowers, Burnt Carrot & Beetroot salad, Dijon Mustard Coleslaw, Salad tray for Striploin of Beef with Dips

Peter Mundy Catering Services T : 01398 331822 E : [email protected] W : petermundycatering.co.uk V1 - 31/05/18 DAYTIME

SILVER - 3 Course Wedding Breakfast (inc. tea & coffee) • Lemon and dill crusted cod served on a warm Nicoise salad with a BREAD - Selection of homemade Bread & Devon Butter sauce Vierge Starter • Pepper crusted salmon with cherry tomatoes, chorizo and broad • Seafood and sweetcorn chowder with prawn toast beans • Mushroom and cracked black pepper with tarragon cream • Duck & Plum Sausages, Irish Champ Potatoes, Stir-fried Spaghetti • Carpaccio of Beetroot & Goats Cheese Salad with Sun Blush Tomatoes, Vegetables, pan-thickened gravy Toasted Pine Nuts, Balsamic Glaze, Organic leaf with Edible Flowers • Courgette & Roasted Pepper Tian with a Spiced Couscous • Beetroot and gin cured salmon, celeriac slaw, micro leaf and thyme • Aubergine Charlotte served with Rice Timbale, Sun-blush Tomato & cracker Pesto Dressing (v) • Smoked haddock and God minster cheddar fishcake, dill mayonnaise, • Beetroot goats cheese tart tatin with caramelised red onion and seasonal leaf roasted butternut • Confit of pork croquettes, chilli jam, micro herbs and pickled carrots • Spiced, roasted cauliflower steak with almonds and garlic • Grilled English asparagus with parmesan, watercress and pesto dressing Luxury BBQ Served to the Table • Chicken Caesar salad, garlic and parmesan crisp, pancetta and baby EXAMPLE MENU 1 gem Marinated BBQ Striploin (served M/R), Portuguese spiced whole Chicken • Smoked chicken and wild mushroom terrine, toasted ciabatta and portions, Marinated king Prawn skewers in Garlic, sweet Chili & Coriander, spiced tomato chutney Char-grilled Vegetable & Halloumi Kebabs, Chick Pea three Bean Burgers, • Ham hock terrine, home-made piccalilli, pea shoots and sourdough Served with Brioche Rolls & Ciabatta Bread, Mediterranean style roasted toast Potatoes, Organic Leaf salad with Edible Flowers, Burnt Carrot & Beetroot salad, Dijon Mustard Coleslaw, Salad tray for Striploin of Beef with Dips Mains (all served with a choice of seasonal vegetables) • Beef fillet with roasted shallots, butternut puree, sautéed potatoes and EXAMPLE MENU 2 ribbon vegetables. Surcharge of £4.00 per - (please note this is not Leg of Lamb marinated in Yogurt and mint, Chefs Home Made Duck reflected in the the quote tool final price) & Plum, Burgers, Tandoori Style Chicken, Tuna Steak (served M/R) with • Chicken supreme stuffed with tarragon and garlic mousse, sautéed a Mango, Tomato & Coriander Salsa, Haloumi Kebabs Marinated in potatoes, French beans (seasonal greens), light jus Balsamic, Sweet Chili & fresh Coriander, Flamed selection of Mediterranean • Chicken Fillet, stuffed with Mushrooms & Lemon Thyme, served on a Vegetables with a Mango & Tomato Salsa, Three Tomato, Basil and Fresh bed of Spinach, Tomato Herb Sauce Pesto or Tomato & Mozzarella salad with toasted Pine nuts, Mediterranean • Roasted Chicken Supreme with Red Wine Sauce & Braised Leeks Cous-Cous Salad,Char-grilled baby Corn & Artichoke slaw, Littlemoor • Maple and soy glazed pork cutlet with cider braised cheek pot organic leaf salad with edible flowers and Caesar dressing, Home baked boulangere, savoy cabbage, Vegetables bread selection • Roast Belly Pork with Apple & Sage Stuffing, finished with A Cider Jus • Pan-fried Pork Tenderloin, Potato Cake, Fennel & Pak-choi, Oriental Dressing • Herb crusted rump of lamb, confit carrot puree, broad beans, pea fricassee and sweet potato dauphinoise • Duo of lamb (roasted rump, braised shoulder) with herb potatoes, baby vegetables and mint salsa verde Pave rump of Beef, with a pink peppercorn crust, creamy savoy cabbage, crushed Garlic potato, Root Vegetable Puree port reduction

Peter Mundy Catering Services T : 01398 331822 E : [email protected] W : petermundycatering.co.uk V1 - 31/05/18 DAYTIME

Picnic Baskets Served to the Table EXAMPLE Honey Roasted Ham with Wholegrain Mustard, Peppered Pastrami with an Apple & Celeriac Remoulade, Smoked Chicken with a Lemon & Watercress Mayonnaise, Rare Roast Beef, Horseradish Cream & Watercress, Vegetable Antipasti selection of Char-grilled Artichokes, Olives, Sun blush Tomatoes & Fire Roasted Peppers. Selection of miniature Quiches – Roasted Vegetables, Onion Marmalade & Vulscombe Goats Cheese & Roasted Butternut Squash, Sage & three Tomato, Jale Ale Chutney & Onion Marmalade, Vegetable Crudities with Garlic Mayonnaise & Sweet Chili dipping Sauce, Selection of Farmhouse Breads, Organic Leaf Salad, Chunky Coleslaw. Served Warm - Sausage & Apple Pinwheels with fresh Sage, Duck & Plum Scotch Eggs.

Desserts (dessert option or dessert trio of your choice) • Trio of Desserts (Example) - Miniature Banoffee Cheesecake, Chocolate Brownie & Miniature seasonal Berry Meringue • Sticky Toffee Pudding with Butterscotch sauce, Clotted Cream Ice Cream • Eaton Mess with Stem Ginger, Seasonal Fruits & Fruit Coulis • Summer Fruit Pudding, with Clotted cream • Strawberry & Almond Meringue Roulade • Chocolate delice with peanut butter caramel • Summer fruit mille feuille, vanilla pastry cream, citrus coulis • Cheesecake flavour of your Choice • Lemon Tart with a Meringue topping • Vanilla Crème Brulee with Fruit Compote & Ginger Biscuits

Coffee Devon Roasted Coffee & Birchall’s tea selection served at the coffee station

Peter Mundy Catering Services T : 01398 331822 E : [email protected] W : petermundycatering.co.uk V1 - 31/05/18 GOLD - 3 Course Wedding Breakfast (inc. tea & coffee) DAYTIME BREAD - Selection of homemade Breads with Garlic & Chilli Oil, Basil Oil, Balsamic Oil SHARING MAIN Starter Carved from the kitchen or by a nominated guest at the table; • Salcombe crab, avocado puree, grapefruit segments and red vine • Roast Sirloin of Beef, served med-rare. Roasted Supreme of Chicken sorrel fillets. Vegetarian option • Seared scallops, curried cauliflower puree, pickled shallots and toasted • BBQ Slow Roasted Pork Ribs. Marinated Roast Chicken. Pan-fried Sea cashews Bass. Vegetarian option • Garlic Buttered Scallops with Fresh Asparagus, Confit Tomatoes, • Marinated Jacobs Ladder. Roast Chicken Supreme. Roast Pork Loin. Cauliflower Puree Vegetarian option • Beef Carpaccio with a Caesar & Truffle Mousse, Pickled Cucumber, • Roast Fillet of Beef. Vegetarian option Chilli Dressing & Wild Rocket salad • Leg of Lamb Kleftiko. Slow roasted Shoulder of Pork. Chicken Supreme. • Seafood Chowder with a Lobster Bisque, Lemon & Basil Oil, Parmesan Vegetarian option. Croutons • Venison Haunch (M/R) with Juniper Berry Jus. Roast Duck with Orange • Slow Roasted Duck Leg Confit with Baked Figs, Damson Jelly & Smoked & Cumquat. Vegetarian option (+£5.00) Almonds, Organic Leaf Salad • Roast Fillet of Beef. Monkfish with a Lemon & Herb Crust Champagne • Textures of Beetroot, Caramelised Vulscome Goats Cheese with sauce. Vegetarian option (+£5.00) Pickled Cucumber, Baby Capers Served with 1 Potato Option and either 3 vegetable options or 3 salad Sharing Starter options; • Continental Meat Platter with Olives, Artichokes, Fire Roasted Peppers, Sauce option examples; Peppercorn, Beef Gravy, Red Wine Jus, Port & Sun Blush Tomatoes,Organic Leaf Salad, Houmous Stilton, sauce Vierge, verde, BBQ • Smoked Fish Platter; Kiln Roasted Salmon or Trout, Salmon or Trout Gravadlax & Smoked Fish Pate with Organic Leaf Salad, Preserved Dessert: Dessert options or trio dessert of your choice; Lemon Mayonnaise, Roasted Beetroot, Sun Blush Tomatoes & fresh • Trio of Desserts (Example) - Miniature Banoffee Cheesecake, Caper Chocolate Brownie & Miniature seasonal Berry Meringue • Meat Feast; Duck & Plum Scotch Eggs, Belly Pork Bites with crispy • Sticky Toffee Pudding with Butterscotch sauce, Clotted Cream Ice Crackling, Pork Croquettes & BBQ pulled Pork, Organic Leaf Salad & Cream Chef’s selection of Pickles • Eaton Mess with Stem Ginger, Seasonal Fruits & Fruit Coulis • Summer Fruit Pudding, with Clotted cream Main • Strawberry & Almond Meringue Roulade • Beef fillet with roasted shallots, butternut puree, sautéed potatoes and • Chocolate Slice with peanut butter caramel ribbon vegetables • Summer fruit mille feuille, vanilla pastry cream, citrus coulis • Aged Sirloin of Beef (Served m/r) with Grilled Girolles, Vine Ripened • Cheesecake flavour of your Choice Cherry Tomatoes, Port & Stilton Sauce • Lemon Tart with a Meringue topping • Venison Haunch, on a bed of Greens with Roasted Apples, Walnuts & • Vanilla Crème Brulee with Fruit Compote & Ginger Biscuits Celery, served with a Cassis Jus Topped with Kirsch Cherries (Seasonal only) Coffee • Corn-fed Chicken Stuffed with Wild Mushrooms, Apricot & Thyme Devon Roasted Coffee & Birchall’s tea selection served at the coffee Stuffing, Baby Spinach, Wholegrain Mustard & Cider Sauce station & homemade Fudge • Pan-fried Sea Bass Fillets served with Old Bay Seasoned White Crab Cakes, Samphire Grass, Sweet Bell Peppers & Spaghetti Vegetables • Spiced monkfish, cockle curry sauce, Persian potatoes and charred baby leeks

Peter Mundy Catering Services T : 01398 331822 E : [email protected] W : petermundycatering.co.uk V1 - 31/05/18 • Vegetarian Main of your choice DAYTIME

Pickle Shack

BRONZE - 3 Course Wedding Breakfast (inc. tea & coffee) choose from 1 season

Spring Mains Summer Mains CHOOSE FROM: CHOOSE FROM: • Platters of honey roast ham, piccalilli, mustard mayo and freshly baked • Platters of honey roast ham, piccalilli, mustard mayo and freshly baked bread served alongside bowls of turnip, celeriac and carrot remoulade bread served alongside bowls of summer turnip and heritage carrot with sumac toasted seeds and fresh herbs and bowls of local salad remoulade with sumac toasted seeds and fresh herbs and bowls of leaves, pickled spring vegetables and wasabi infused crème fraiche local salad leaves, pickled spring vegetables and wasabi infused with puffed quinoa crème fraiche with puffed quinoa • Platters of sliced salt and pepper cured beef brisket and rosemary and • Platters of sliced salt and pepper cured beef brisket and rosemary and sea salt focaccia served along-side bowls of marinated courgettes sea salt focaccia served along-side bowls of marinated courgettes, and peas with dill yoghurt and fresh herbs and bowls of new pota-to tomatoes, goats yoghurt and basil and bowls of new potato salad with salad with soy cured eggs and wild nettle mayonnaise beetroot cured eggs and lovage mayonnaise • Ticklemore goat’s cheese and wild garlic tart with red onion chutney • Ticklemore goat’s cheese and marjoram tart with red onion chutney served alongside bowls of charred broccolli, roasted pumpkin seed served alongside bowls of charred broccoli, pickled carrot and and watercress salad with a Douglas Fir salad cream and bowls of roasted almonds and bowls of local green salad leaves, edible flowers, local green salad leaves, edible flowers, fermented medlar dressing (V) fermented medlar seed vinegar dressing

Spring Desserts Summer Desserts CHOOSE FROM: CHOOSE FROM: • Potted honey , salted oat crumb and apple compote • Potted honey panna cotta, salted oat crumb and apple compote with an apple crisp with an apple crisp • Lemon posset, cinnamon roasted rhubarb and almond praline with • Lemon posset, summer berries and almond praline with almond gel almond gel • Chocolate mousse, strawberries macerated in lemon balm and • Chocolate mousse, compressed pear, pear syrup and honeycomb honeycomb dipped in chocolate dipped in chocolate

Pickle Shack T : 01395 488132 E : [email protected] W : www.pickleshack.co.uk V1 - 31/05/18 DAYTIME

BRONZE - 3 Course Wedding Breakfast (inc. tea & coffee) choose from 1 season

Autumn Mains Winter Mains CHOOSE FROM: CHOOSE FROM: • Platters of honey roast ham, piccalilli, mustard mayo and freshly baked • Platters of honey roast ham, piccalilli, mustard mayo and freshly bread served alongside bowls of turnip, celeriac and carrot remoulade baked bread served alongside bowls of turnip, celeriac and carrot with spiced toasted seeds and fresh herbs and bowls of fresh salad remoulade with spiced toasted seeds and fresh herbs and bowls of leaves, pickled Autumn vegetables and wasabi infused creme fraiche mar-inated cavolo nero, pickled winter vegetables and wasabi infused with puffed quinoa crème fraiche with puffed quinoa • Platters of sliced salt and pepper cured beef brisket and rosemary • Platters of sliced salt and pepper cured beef brisket and rosemary and and sea salt focaccia served along-side bowls of marinated parsnips, olive focaccia served with bowls of roasted beetroot, dill yoghurt and roasted beetroot, dill yoghurt and fresh herbs and bowls of potato fresh herbs and bowls of potato salad with soy cured eggs and spiced salad with soy cured eggs and spiced mayonnaise mayonnaise • Ticklemore goat’s cheese and marjoram tart with red onion chutney • Ticklemore goat’s cheese and marjoram tart with red onion chutney served alongside bowls of charred broccolli, roasted pumpkin seed served alongside bowls of charred heritage squash, roasted pumpkin and watercress salad with a Douglas Fir salad cream and bowls of seed and watercress salad with a Douglas Fir salad cream and bowls pearl barley and mushroom salad with caraway seed and pickled of pearl barley and mushroom salad with caraway seed and pickled carrots (V) carrots (V)

Autumn Desserts Winter Desserts CHOOSE FROM: CHOOSE FROM: • Potted honey panna cotta, salted oat crumb and apple compote • Potted honey panna cotta, salted oat crumb and apple compote with an apple crisp with an apple crisp • Lemon posset, autumn berry compote, fresh berries and almond • Lemon posset, blackberry compote and almond praline with almond praline with almond gel gel • Chocolate mousse, macerated strawberries with lemon balm and • Chocolate mousse, roasted plums, plum syrup and honeycomb honeycomb dipped in chocolate dipped in chocolate

Pickle Shack T : 01395 488132 E : [email protected] W : www.pickleshack.co.uk V1 - 31/05/18 DAYTIME

SILVER - 3 Course Wedding Breakfast (inc. tea & coffee) choose from 1 season

Spring Starters Summer Starters CHOOSE FROM: CHOOSE FROM: • Pork shoulder croquette, chorizo jam, beetroot gel and baby leaves • Pork shoulder croquette, chorizo jam, beetroot gel and baby leaves • Wild garlic and potato soup with buttermilk foam and puffed potato, • Heritage tomato salad, fresh labneh, sumac dukkah and basil served with fresh baked bread (V) • Chilled pea veloute, brown crab mascarpone, fresh mint and pea • Beef rillette, music bread, cornichons, radish and smoked carrot shoots • Roasted beetroot salad, truffle honey, fresh labneh and sumac dukkah (V) • Confit chicken and rabbit rillette, tomato chutney, rye crisps, • Smoked mackerel pâté, turmeric pickled cauliflower, roasted cornichons and radishes cauliflower purée, dill oil and dill snow • Blowtorched mackeral, pickled cauliflower, cauliflower purée and fresh gooseberries Spring Mains CHOOSE FROM: (served with vegetables / salad) Summer Mains • Rolled blade of beef, carrot purée, chargrilled leek and allium flowers CHOOSE FROM: (served with vegetables / salad) with a red wine reduction • Rolled glazed beef brisket, buttered carrot, smoked carrot syrup, baby • Chicken thigh stuffed with bacon and sage, wild garlic and broad coriander beans with a chicken stock reduction • Cured pork belly, crackling, roasted fennel and wild apple ketchup • Potato and nettle gnocchi, charred asparagus and spring onion with • Roasted pollock in chive butter, heritage tomato ragu, baby leaves Haytor cheese cream (V) and chive oil • Spring lamb shoulder, marjoram crushed peas, pea purée and pea • Pan seared potato and marjoram gnocchi, peas, spring onions with shoots with a marjoram and lamb jus Haytor cheese cream (V) • Roasted pollock, wilted spring onions, tartar sauce, baby herb salad and crispy potato Summer Desserts CHOOSE FROM: Spring Desserts • Gooseberry custard tartlet, lemon verbena curd, steeped gooseberries CHOOSE FROM: and crumbled meringue • Honey and pear panna cotta, roasted pear, apple brandy snap • Potted strawberry panna cotta, strawberries and lemonbalm, confit • Roasted rhubarb, vanilla yoghurt terrine, rhubarb and orange blossom lemon and salted oat crunch syrup, shortbread crumb • : Platters of vanilla meringues, roasted white chocolate • moonshine jelly, caramelised apple, cinnamon custard, meringues, raspberry and rose water meringues, fresh summer berries, sponge and pumpkin seed crunch edible flowers and clotted cream • Dark chocolate cremeux, toasted granola crumb, beetroot and • Blackcurrant and elderflower jelly, elderflower custard, toasted poppy hibiscus gel, crunchy chocolate seed tuille

Pickle Shack T : 01395 488132 E : [email protected] W : www.pickleshack.co.uk V1 - 31/05/18 DAYTIME

SILVER - 3 Course Wedding Breakfast (inc. tea & coffee) choose from 1 season

Autumn Starters Winter Starters CHOOSE FROM: CHOOSE FROM: • Pig cheek croquette, chorizo jam, beetroot gel and baby leaves • Pig cheek croquette, chorizo jam, beetroot gel and baby leaves • Beef shin and beetroot terrine, vodka and apple purée, pickled • Venison rillette, cornichons, rye crisps, pickled celeriac and smoked beetroot and pumpernickel crumb beetroot • Heritage tomato salad, fresh labneh, sumac dukkah and crispy • Roasted carrot soup, smoked garlic oil and baby celery leaves, with yoghurt (V) fresh baked bread (V) • Blowtorched silver mullet, pickled cauliflower and gooseberries • Roasted beetroot salad, truffle honey, fresh labneh and sumac dukkah • Pumpkin soup, ricotta, sage and chilli, served with fresh baked bread (V) (V) • Smoked trout pâté, horseradish, pickled turnips, baby leaves and knackerbrod Autumn Mains CHOOSE FROM: (served with vegetables / salad) Winter Mains • Wild mushroom and ewe’s cheddar , spinach and onion milk CHOOSE FROM: (served with vegetables / salad) (V) • Pheasant breast, creamed cabbage with confit leg and pickled • Pressed feather of beef, smoked onion and mushroom purée walnut ketchup • Roasted pheasant breast, creamed cabbage and confit leg and • Wild mushroom and ewe’s cheddar Pithivier, spinach, onion milk and pickled walnut ketchup puffed quinoa (V) • Roasted pollock, heritage tomato ragu, baby leaves and chive oil • Pressed and slow cooked lamb shoulder, mint oil and creamed • Rolled pork shoulder, crackling, sweetcorn, red haricot bean with celeriac bacon and sage • Chestnut and thyme stuffed chicken thigh, roasted parsnip and parsnip purée Autumn Desserts • Seared whiting, rainbow chard, carrot and saffron escabeche CHOOSE FROM: SILVER • Potted honey panna cotta, apricot and lavender jam and salted oat Winter Desserts crunch CHOOSE FROM: • Dark chocolate cremeux, chestnut cake, roasted plum and cacao • Apple pie moonshine jelly, caramelised apple, cinnamon custard, tuille sponge and pumpkin seed crunch • Blackberry financier, juniper sugar, star anise chantilly and an almond • Potted honey panna cotta, roasted plums and salted oat crunch crunch • Dark chocolate cremeux, chestnut cake, roasted apple and cacao • Exeter whisky jelly, oat crumble, compote of apple and raspberry and tuille lemon cream (V) • Port poached pear, clementine gel, salted sunflower seed brittle and port syrup

COFFEE Tea and coffee with petit fours

Pickle Shack T : 01395 488132 E : [email protected] W : www.pickleshack.co.uk V1 - 31/05/18 GOLD - 3 Course Wedding Breakfast (inc. tea & coffee) DAYTIME choose from 1 season

Spring Starters Summer Starters CHOOSE FROM: CHOOSE FROM: • Whipped duck liver pâté, confit duck bon bon, soused radish, sour • Crab and cucumber salad, crispy tempura squid, nasturtium leaves apple purée, rye and hazelnut crumb and red pepper sauce • Cured and air dried pork belly ham, marinaded spring onion, apple • Whipped duck liver pâté, confit duck bon bon, pickled blackcurrants, ketchup, toasted sunflower seed, preserved baby figs with a rum and salad leaves, rye and hazelnut crumb fig dressing • Cured and air dried pork belly ham, pickled kohlrabi, rocket pesto, • Creamed goats cheese, confit shallot, walnut crumb and truffle honey toasted sunflower seeds, reserved baby figs with a rum and fig dressing with pain de’pice croutes (V) • Creamed goats cheese, beetroot crisps, iced radish, walnut cracker • Smoked monkfish tail, curry mayonnaise, coriander salad, pickled and truffle honey (V) cauliflower and spiced almonds • Scallop ceviche, candied lemon rind, baby leaf salad, salt pollock and • Warm buttered asparagus, samphire, capers, brown crab fritter and an vanilla oil oyster emulsion Summer Mains Spring Mains CHOOSE FROM: (served with vegetables / salad) CHOOSE FROM: (served with vegetables / salad) • Sirloin of beef, roast heritage tomato, basil pesto, crispy onion and a • Sirloin of beef, roast heritage tomato, basil pesto, chicory and a beef beef bone reduction bone reduction • Roasted lamb rump, asparagus, wild garlic, broad beans and spring • Roasted lamb rump, pea fritter, broad beans and spring onion with onion with lamb cooking juices lamb cooking juices • Pan seared chicken breast, chicken and tarragon boudin, pea purée • Pan seared chicken breast, chicken and tarragon boudin, cauliflower and wilted spring lettuce with bacon butter emulsion and summer lettuce with bacon butter • Butter poached hake and scallop, purple sprouting broccoli, samphire • Oven baked plaice stuffed with crab and spinach, lemon purée, and cockles, chive and lemon butter tempura courgette, chive and lemon butter • Soft duck egg, sauté morrel mushrooms, griddled asparagus, • Heritage tomato and Haytor cannelloni with lovage and black pepper watercress, roasted almond gel and spiced almond dukkah (V) pasta, tomato veloute and tomato crisps (V)

Spring Desserts Summer Desserts CHOOSE FROM: CHOOSE FROM: • Rhubarb and sparkling wine jelly, rhubarb and white chocolate set • Elderflower and strawberry jelly, strawberry and white chocolate set custard, roasted rhubarb and rhu-barb cloud custard, roasted strawberry and an elderflower foam • Single origin chocolate mousse, dehydrated chocolate mousse, • Single origin chocolate mousse, dehydrated chocolate mousse, beetroot gel, compressed apple and beetroot crisps blackcurrant gel, compressed apple and apple crisps • Caramel and hazelnut Sasher torte, candied hazelnuts, pear purée • Caramel and hazelnut Sasher torte, candied hazelnuts, raspberry and Tonka bean cream purée and Tonka bean cream • Duck egg custard tart, nutmeg pastry, rhubarb purée and roasted • Eton Mess: Platters of vanilla meringues, roasted white chocolate rhubarb meringues, raspberry and rose wa-ter meringues, fresh summer berries, • Deconstructed carrot cake: Carrot sponge, ginger cream cheese, edible flowers and clotted cream carrot gel, walnuts, ginger snap • Deconstructed carrot cake: Carrot sponge, ginger cream cheese, • carrot gel, walnuts, ginger snap

Pickle Shack T : 01395 488132 E : [email protected] W : www.pickleshack.co.uk V1 - 31/05/18 DAYTIME

GOLD - 3 Course Wedding Breakfast (inc. tea & coffee) Winter Starters choose from 1 season CHOOSE FROM: • Whipped smoked venison liver pâté, tastes and textures of forest Autumn Starters mushrooms and herbs CHOOSE FROM: • Home cured bresoala, pumpkin seed toast, pickled shiitake mushroom • Whipped duck liver pâté, confit duck bon bon, glazed chestnut, sour and salt baked parsnip emul-sion apple purée, rye and chestnut crumb • Creamed goats cheese, confit shallot, dressed endive, puffed quinoa • Home cured bresaola, pickled shiitake mushroom, salt baked parsnip crumb and truffle honey emulsion and pumpkin seed toast • Torched megrim, saffron and carrot escabeshe, pickled carrot dust • Creamed goats cheese, confit shallot, dressed endive, puffed quinoa and shaved celery crumb and truffle honey (V) • Ballotine of local game, marinated puy lentils, salted walnuts and fig • Torched megrim, saffron and carrot escabeshe, pickled carrot dust crisps with a Douglas Fir salad cream and shaved celery • Ballotine of local game, marinated puy lentils, salted walnuts and fig Winter Mains crisps with a Douglas Fir salad cream CHOOSE FROM: (served with vegetables / salad) • Seared sirloin of beef, crispy beef shin, pumpkin purée, onion and Autumn Mains thyme powder and a beef bone re-duction CHOOSE FROM: (served with vegetables / salad) • Roasted lamb rump, lamb shoulder roll, black olive crumb, tomato jam • Seared sirloin of beef, crispy beef shin, pumpkin purée, onion and and lamb cooking juices thyme powder and a beef bone re-duction • Pan seared chicken breast, chicken and tarragon boudin, parsnip and • Roasted lamb rump, lamb shoulder roll, black olive crumb, tomato jam squash purée with chicken and squash reduction and lamb cooking juices • Butter poached pollock and crispy fish cake, lemon purée and a salad • Pan seared chicken breast, chicken and tarragon boudin, parsnip and of micro leaves squash purée with chicken and squash reduction • Baked Roman gnocchi, milk poached salsify, vintage cheddar with • Butter poached pollock and crispy fish cake, lemon purée and a salad lemon and parsley (V) of micro leaves • Baked Roman gnocchi, milk poached salsify, vintage cheddar with Winter Desserts lemon and parsley (V) CHOOSE FROM: • Plum and honey jelly, white chocolate aero, roasted plums, white Autumn Desserts chocolate crumb and plum gel with red vein sorrel and caramelised CHOOSE FROM: honey tuile • Plum and honey jelly, roasted plums, white chocolate crumb and plum • Single origin chocolate mousse, dehydrated chocolate mousse, gel beetroot gel, compressed apple and apple mascarpone with apple • Single origin chocolate mousse, dehydrated chocolate mousse, and beetroot crisps beetroot gel, compressed apple and beetroot crisps • Caramel and hazelnut Sasher torte, candied hazelnuts, pear purée • Caramel and hazelnut Sasher torte, candied hazelnuts, pear purée and Tonka bean cream and Tonka bean cream • Duck egg custard tart, nutmeg pastry, apple purée and roasted apple • Duck egg custard tart, nutmeg pastry, apple purée and roasted apple • Deconstructed carrot cake: Carrot sponge, ginger cream cheese, • Deconstructed carrot cake: Carrot sponge, ginger cream cheese, carrot gel, walnuts, ginger snap carrot gel, walnuts, ginger snap • COFFEE Tea and coffee with petit fours

Pickle Shack T : 01395 488132 E : [email protected] W : www.pickleshack.co.uk V1 - 31/05/18 DAYTIME

Cottage Caterers

BRONZE - 2 Course Wedding Breakfast (inc. tea & coffee)

Mains CHOOSE 1 SET MAIN DISH: • Braised beef served on a bed of roasted root vegetables with a rich jus • Chicken breast filled with Mozzarella cheese, wrapped in bacon and served with a creamy leek and bacon sauce • Salmon fillet served with a chilli and lime butter • Filo pastry parcel filled with butternut squash and spinach and a cheese sauce (v) • Cold meat salad buffet – choose from a wide selection of home cooked meats, fish and homemade salads All mains’ dishes are served with a choice of potatoes (roast potatoes, new potatoes, dauphinoise potatoes, mashed potato, roasted new potatoes) and a selection of fresh in season vegetables for sharing

Desserts CHOOSE FROM: • Rich chocolate brownie with white chocolate chips, warm Belgian chocolate sauce served with Premium West • Country vanilla ice cream • Sticky Toffee pudding served with a sticky toffee sauce • Meringue nests served with raspberry parfait and fresh fruit • Raspberry and white chocolate cheesecake

All desserts are served with either West Country clotted cream or double cream

Coffee Tea and coffee with mints

Cottage Caterers T: 01884 266247 E : [email protected] V1 - 31/05/18 DAYTIME

Cottage Caterers

SILVER - 3 Course Wedding Breakfast (inc. tea & coffee)

Starters CHOOSE 2 OPTIONS FROM: Desserts • Sharing platter - Antipasti - Parma ham, salami, chorizo, Manchego CHOOSE 2 OPTIONS FROM: with honey, pesto marinated Mozzarella, sun blushed tomatoes, olive • Trio of desserts served on a natural slate – a selection of 3 desserts of selection, houmous, balsamic dipping oil and fresh bread your choice • Sharing platter – All things local – West Country Farmhouse cheddar, • Frangipane tart Somerset Brie, Devon ham, apple and cider chutney, pork pies, liver • Baileys crème brulee served with homemade shortbread pate and fresh bread • Sharing dessert – mini desserts served on tea stands consisting of mini • Prawns served on a bed of salad leaves, with smoked salmon and a with clotted cream and jam, mini chocolate éclairs, lemon Marie Rose sauce slice, chocolate brownie and mini meringues filled with whipped • Soup – please select from a wide range of homemade soup served cream and fresh fruit with fresh bread and butter • Raspberry and white chocolate cheesecake • A mix of wild mushrooms in a creamy garlic and brandy sauce with • Vanilla pannacotta with fresh fruit truffle oil served on bruschetta • Homemade warm served with West Country Premium • Goats cheese with pickled beetroot and toasted pine nuts honeycomb ice cream

Mains COFFEE CHOOSE 2 OPTIONS FROM: Tea and coffee with petit fours • Roast topside of West Country beef served with Yorkshire pudding, gravy and horseradish sauce • Chicken breast filled with spinach and Ricotta cheese, served with a roasted shallot, mushroom and white wine sauce • Slow cooked lamb shank served on a bed of mashed potato with a rich jus • Sea bass fillet served with a chilli, lime and coriander butter • Filo pastry parcel with butternut squash and spinach and a cheese sauce (v) • Roasted joints of meat to be carved at the table by a designated guest • Roast leg of pork with crispy crackling, apple sauce and stuffing • Roast leg of lamb served with mint sauce and red currant jelly

All mains’ dishes are served with a choice of potatoes (roast potatoes, new potatoes, dauphinoise potatoes, mashed potato, roasted new potatoes) and a selection of fresh in season vegetables for sharing

Cottage Caterers T: 01884 266247 E : [email protected] V1 - 31/05/18 DAYTIME

Cottage Caterers

GOLD - 3 Course Wedding Breakfast (inc. tea & coffee)

Starters Desserts CHOOSE 2 OPTIONS FROM: CHOOSE 2 OPTIONS FROM: • Seafood platter of smoked salmon, prawns, mackerel pate, potted • Trio of desserts served on a natural slate – a selection of 3 desserts of crab, marinated herring and Marie Rose sauce and salad leaves your choice • Sharing platter - Antipasti - Parma ham, salami, chorizo, Manchego • Frangipane tart with honey, pesto marinated Mozzarella, sun blushed tomatoes, olive • Baileys crème brulee served with homemade shortbread selection, houmous, balsamic dipping oil and fresh bread • Sharing dessert – mini desserts served on tea stands consisting of mini • Sharing platter – All things local – West Country Farmhouse cheddar, scones with clotted cream and jam, mini chocolate éclairs, lemon Somerset Brie, Devon ham, apple and cider chutney, pork pies, liver slice, chocolate brownie and min meringues filled with whipped cream pate and fresh bread and fresh fruit • Sharing platter – Mediterranean inspired – grilled Halloumi, Feta • Raspberry and white chocolate cheesecake cheese, vine cherry tomatoes, tzatziki, taramasalata, houmous, olives, • Vanilla pannacotta with fresh fruit marinated artichokes and fresh bread • Homemade warm treacle tart served with West Country Premium • Quails eggs scotch egg with piccalilli honeycomb ice-cream • Confit duck tian with smoked duck and caramelised onion • Open leek and bacon tart with West Country Farmhouse cheddar (for COFFEE a vegetarian option remove bacon) topped with a parmesan crisp Tea and coffee with petit fours • Hot smoked salmon with sweet cherry tomatoes, rocket leaves and tomato chutney

Mains CHOOSE 2 OPTIONS FROM: • Confit duck leg served with a rich cherry sauce • Rack of lamb with a herb crust served with a rich jus • Pork tenderloin served with a creamy herby wild mushroom sauce and a parmesan crisp • Thyme roasted butternut squash risotto finished with parmesan • Slow cooked belly pork with crackling and an apple and cider jus • Roasted West Country Strip beef Sirloin served on a bed of roasted root vegetables with a rich jus • Roasted Chicken supreme on a bed of sautéed leeks with a roasted shallot jus • Salmon en croute All mains’ dishes are served with a choice of potatoes (roast potatoes, new potatoes, dauphinoise potatoes, mashed potato, roasted new potatoes) and a selection of fresh in season vegetables for sharing

Cottage Caterers T: 01884 266247 E : [email protected] V1 - 31/05/18