wedding menus

Canapés, ‘Devon’ feast & dessert, tea & coffee

canapés, ‘devon’ feast & dessert, tea & coffee

Canapés, starter, main course and dessert, tea & coffee

Organic artisan bread is served with all the menus and everything is home made from the chutney to the ice-cream.

You are of course most welcome to choose from Dartmoor Kitchen’s extensive menus in their full brochure if you would prefer. The team will be happy to put together a quote.

Dartmoor Kitchen will invoice you direct. A deposit of £1,200 is required to secure the date, the full amount 1 month prior to the event. Full terms and conditions are sent out with the contract.

Baby Baked Jackets, Chive Mascarpone, Caviar or Red Onion Marmalade

Chicken & Duck Rillettes, Salsa Verde

Salmon Tartar, Pickled Cucumber

Crispy Ham Hock, Sweet Mustard Dressing

Charred Chorizo

Tomato, Basil, Roast Pepper, Bruschetta (v)

Smoked Haddock Croquettes

Chunky Chips, Aioli or Homemade Ketchup (v)

Asian Glazed Pork Belly

Red Onion and Gruyere Cheese Tart

Mackerel Pate, Crisp Bread

Chicken Satay Skewers, Peanut Dip

Smashed Pea & Broad beans, Pecorino, Bruschetta (v)

Saffron Risotto Balls, Romesco sauce (v)

Three Cheese Scone, Cream Cheese, Tomato Chutney (v)

Tempura Vegetables, Soy & Mirin Dip (v)

Honey Glazed Sausages, Mustard Dip

Cauliflower and Spring Onion Bhaji, Raita

Spinach & Three Cheese Tart

Beetroot Cured Salmon, Herb Crème Fraîche

Crispy Pork, Celeriac Remoulade, Apple Purée

Devon Fish Soup, Rouille & Crouton

Wild Mushroom Velouté, Truffle Foam (v)

Warm Courgette and Charred Gem Salad, Poached Egg, Lemon & Chive Dressing (v)

Pear, Cucumber & Watercress Salad, Pine Nuts, Devon Blue (v)

Ham Hock Terrine, Piccalilli

Plated main courses, seasonal vegetables served in dishes to each table. These vegetables are in addition to the descriptions below. Condiments served where suited.

Pressed Pork Belly, Grain Mustard Mash, Spring Greens, Cider Gravy

Slow Cooked Lamb Shoulder, Celeriac Purée, Dauphinoise Potatoes, Hispi Cabbage

Garlic & Herb Roast Chicken Breast, Dauphinoise Potatoes, Buttered Leeks, Jus

Pressed Shin of West Country Beef, Caramelised Onions, Carrot Purée, Greens (Crispy Potatoes served to the tables)

Confit Duck Leg, Pomme Purée, Mushrooms, Baby Onions, Port Jus

Thyme Gnocchi, Vegetable Ragu, Hard Goats Cheese, Rocket (v)

Herb Crusted Salmon Fillet, Roast Tomato Sauce, Olives & Herbs

The Devon Feast consists of 6 main dishes served on large wooden boards and platters to the tables for guests to help themselves. Round tables work best as they have enough space. Alternatively, guests can go to a Feast Station and waiting staff, each serving only 2 dishes each, will ensure there is minimal queuing.

Roast Pork Belly, Torn Pork Shoulder, Warm Apple Sauce, Pan Gravy, Heritage Carrots

Foil Baked Salmon, Watercress, Red Onion & Capers, Sweet Mustard Dressing

Spinach & Mozzarella Lasagne, Crispy Sage (v) (served directly to the vegetarian guest)

Tray-Roast New Potatoes, Rosemary & Garlic
Mixed Beetroot, Goats Cheese, Honey & Pine Nut Dressing Mixed Green Beans, Crispy Shallots

Free-Range Lemon & Herb Chicken, Salsa Verde, Tomato & Red Onion Salad

Baked Peppered Mackerel Fillets, Herb Mayonnaise

Aubergine & Courgette Moussaka (v) (served directly to the vegetarian guest)

Tray-Roast New Potatoes, Rosemary & Garlic

Mixed Beetroot, Goats Cheese, Honey & Pine Nut Dressing

Mixed Leaf & Herb Salad

‘Barbeque Board’, Pulled Maple Glazed Pork Shoulder, Piri Piri Chicken, Sticky Pork Ribs, Kenniford Sausages, Rare Roast Peppered Beef,

Coleslaw, Charred Sweetcorn with Tomato & Cucumber Salsa

Baked Peppered Mackerel Fillets, Herb Mayonnaise

Red Onion & Gruyere Tart, Marinated Artichoke, Pepper & Bean Salad (served directly to the vegetarian guest)

New Potatoes, Warm Shallot & Herb Vinaigrette

Heritage Tomatoes, Roasted Peppers, Mozzarella, Basil

Chicory, Little Gem, Artichoke Hearts, Courgette Ribbons, Lemon Dressing

Please select one dessert


Crème Brulée (Raspberry or Vanilla
)

Warm Treacle Tart, Lemon Curd, Clotted Cream

Sticky Toffee Pudding, Fudge Sauce, Vanilla Ice Cream

Chocolate Orange Torte, Vanilla Mascarpone

Lemon Cheesecake, Macerated Berries

Warm Chocolate Brownie, Chocolate Sauce, Whipped Mascarpone

If you would like to have a Trio of Dessert instead of the above there will be a supplement of £2.10 inc VAT per person (see full brochure for trio of dessert ideas)

All of the prices below include VAT and staff. Evening food is served either in recycled boxes with sustainable wooden knives & forks, or on Great Barn boards and china.

A selection of Tom’s Award Winning Handmade Pies £4.20/head – lots of delicious choices including Steak & Ale, Ham Hock & Pea, Butternut Squash, Mixed Bean & Cheese

Selection of West Country Cheeses £8.10/head – with Red Onion Marmalade, Homemade Chutney, Grapes, Celery & Crackers

Pig Board £8.50/head – Pulled Pork Shoulder, Crispy Pork Belly, Apple & Celeriac Slaw, Pickled Red Cabbage, Warm Apple Sauce, Tomato Relish, Potato Salad, Organic Bread:

North African Board £8.50/head – North African Spiced Lamb, Falafel
, Hummus
, Pickled Red Cabbage, Tzatziki, Shredded Lettuce, Pickled Chili, 
Flat Bread

Devon Stew £8.50/head – Beef & Ale or Lamb & Rosemary Stew, Root Vegetables, 
Buttered Mash, 
Crusty Bread