Devon’s Hotel of the Year
Devon Tourism Awards ’11
Select & Create your own Wedding Menu for your Special Day
Hadleigh Barrett and Stuart Brown, our two Master Chefs of Great Britain, have created the following dishes especially for Wedding Celebrations in our private rooms for either a luncheon or dinner.
If you have any favourite dishes or special requirements for your wedding celebrations, please discuss them with us.
We will do our best to accommodate and always try to be as flexible as possible. Supplements may apply depending on the dish seasonality.
Three courses £52.00 per guest ~ For parties of 10 guests or more
Please select one Starter, one Main Course and one Dessert for your entire party to enjoy as a set menu.
Choice of Starters
Soups
Cauliflower and Mascarpone – Cauliflower Cheese Fritter
Traditional Bouillabaisse – Crouton
Lobster Bisque
Pea and Ham Soup – Crisp Parma Ham
Roast Chicken Consommé – Croissant Bread Sauce – Sage and Onion Fritter
Portobello Mushroom Velouté – Gruyère Croque Monsieur (V)
White Onion and Grain Mustard – Spiced Onion Bhaji (V)
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Smoked Salmon Blinis
•Crème Fraiche – Caviar – Sweet Citrus Dressing
Crab Mayonnaise
•Tomato Jelly – Avocado – Chilli Oil
Confit Duck Spring Roll
•Steamed Bok Choi – Sesame and Soy Dressing
Marinated Mackerel Fillet
•Smoked Rillette – Pickled Cucumber – Anchovy Cream
Pigeon Roast Breast
•Cep Purée – Roasted Onion – Madeira Cream Sauce
Chicken and Foie Gras Parfait
•Red Onion Jam – Olive Oil Brioche (Supplement £5 per person)
Goat’s Cheese Pithivier
•Pesto – Artichokes à la Grecque – Baby Leaf Salad
Caramelised Onion and Blue Vinny Tart
•Chicory Salad – Warm Herb Dressing
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Choice of Main Courses
Roast Duck Breast
•Smoked Mashed Potato – Pickled Cabbage – Red Wine Jus
Beef Wellington
•Fondant Potato – Creamed Cabbage – Truffle Jus (supplement £8 per person)
Roast Loin of Lamb
•Buttered Savoy – Gratin Potato – Rosemary Jus
Ark Chicken Breast
•Pancetta Hash – Celeriac Purée – Shallot Cream
Roast Pork Braised Belly
•Grain Mustard Mash – Caramelised Apple – Cider Vinegar Jus
Pan Seared Fillet of Brill
•Confit Fennel – Crushed Ratte Potatoes – Sauce Vierge
Grilled Lemon Sole
•Baby Leaf Spinach – Asparagus – Brown Shrimp Butter
Seared Fillet of Bass
•Brandade – Baby Leeks – Red Pepper Velouté
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Vegetarian Starters
Goat’s Cheese Pithivier
•Pesto – Baby Artichokes
Pea Panna Cotta
•Quail Eggs – Ragstone Goats Cheese
Tomato Tart
•Tapenade – Micro Leaves – Pesto
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Vegetarian Mains
Open Raviollo of Asparagus & Leek
•Baby Vegetables – Herb Oil
Cep & Truffle Risotto
•Young Leeks – Parmesan
Roast Globe Artichoke
•Wild Mushroom Ragoût – Celeriac Purée
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Choice of Desserts
Classic Crème Brûlée
•Sablé Biscuits
Dark Chocolate Délice
•Griottine Cherries – Pistachio Ice Cream
Strawberry Pavlova
•Vanilla Crème Chantilly
Lemon Curd Treacle Tart
•Lemon Ice Cream
Caramel Panna Cotta
•Bitter Chocolate Sorbet – Caramelised Banana
Apple and Frangipane Tart
•Madagascar Vanilla Ice Cream
Summer Pudding
•Mascarpone Sorbet
Sticky Toffee Pudding
•Toffee Sauce – Devon Clotted Cream
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Children’s Menu
Bangers, Mash & Beans
Home-Made Fish Fingers & Chips
Spaghetti Bolognese
Roast Chicken Breast, Vegetables, Mashed Potato
Penne Pasta, Tomato Sauce, Basil
All Dishes can be served with Fresh Vegetables or a Mixed Salad.
Fruit Salad
Selection of Ice Creams
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Optional Extras
Tea or Coffee & Petit Fours – £5.50 per guest
Selection of Canapés – £10.00 per guest
Delicious home-made soup of your choice – £7.00 per guest
Selection of West Country Cheeses – £12.00 per guest
Children’s Menu – £15.00 for 2 courses
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Head Chef : Hadleigh Barrett
Sous Chef : Stuart Brown
Master Chefs of Great Britain
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Combe House Devon – in Top 5 Best Foodie Hotels in SW England
as voted by readers of FOOD Magazine 2013
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