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18
Dining Menus
Our dining menus have been carefully curated by our talented team of chefs to show off the finest range of stunning produce
that is available to us here in Devon.
19
Amuse Bouche and Sorbets…
Soups
Cream of Asparagus Veloute with Crispy Pancetta
Celeriac, Lemon and Thyme with Seared King Prawn
Butternut, Chilli and Lime with Vulscombe Goats Cheese Croute
Cream of Watercress with Smoked Chicken Ribbons
Butternut, Chilli and Lemongrass Soup with Coriander Yoghurt
Cucumber, Pea and Mint topped with Mascarpone (Hot or Cold)
Slow Roasted Tomato and Spinach
Bite Size Temptations
Seared Scallop with Minted Pea Puree and Crispy Pancetta
Seared Scallop with Harissa and Black Olive Beignets
Tartare of Salmon with Herb Crème Fraiche and Avocado Salsa
Crab Cakes with Saffron Mayo and Spiced Bloody Mary Shot
Beef Fillet Carpaccio with Pickled Shallots, Watercress and Chilli Puree
Oak Smoked Duck and Orange Salad with Honey and Soy Reduction
Salad of Beetroot textured with Vulscombe Goats Cheese
Parmesan and Herb Gnocchi with Confit Garlic Puree and Sautéed Wild Mushrooms
Crab Tortellini with a Lobster Bisque
Sorbets
Prosecco & Freeze Dried Raspberries
Cucumber and Salcombe Gin
Bloody Mary with Candied Celery
Please ask and we will provide a bespoke choice suited to your dining.
Dining Menus
20
Mezze Platters: Served to each table for guests to share...
MediterraneanSalami, Prosciutto & ChorizoRoasted Peppers, Charred Courgettes, Summer Tomatoes & Artichokes (v)Basil & Lime Marinated Olives and Rocket Pesto infused Mozzarella Selection of Fresh Breads with Balsamic Oil
GreekMini Lamb Souvlaki served with TzatzikiSalt and Pepper Squid served with Garlic Aioli Courgette & Feta Fritters (v)Marinated OlivesBaba Ganoush & Houmous with Flat Bread Fingers (v)Served with Cucumber and Cumin Salsa
BritishHomemade Scotch Egg with Spicy Crumb Mini Cauliflower Cheese TartletHoney Roast Ham with Mustard MayonnaisePickled Onions, Mini Gherkins, Homemade Chutney and Piccalilli West Country Cheddar and Somerset BrieMaddocks Farm Organic Leaves and Summer Tomatoes
Middle Eastern MezzeChilli Feta Tabbouleh (v)Pea Falafel with Beetroot Yoghurt Dip (v)Bulgur Wheat Croquette stuffed with Aubergine, Caramelised Onions, and Pomegranate Molasses with Walnuts (v)Spinach, Feta and Pinenut Parcel (v) Moroccan Spiced Pulled ChickenHoumous and Flat Breads
Fun Cheese Fondues**Baked Camembert with Crispy Bacon Crusty Breads, Homemade ChutneyCelery Sticks, Marinated Olives, Cherry Tomatoes and Grapes
Dining MenusSHARING STARTERS
21
All starters are served with a selection of Homemade Breads and Devon Butter or Olive Oil and Balsamic Vinegar Glaze
VegetarianCauliflower, Devon Blue, Wild Garlic and Watercress Fritters served with Baby Leaves, Spiced Mayo and Green Oil
Salad of Poached Beetroot, Beetroot Puree, Goats Cheese, Dumplings and Garden Herb Dressing
Chargrilled Mediterranean Vegetables, Rocket Pesto and Pecorino Tart, served with Summer Leaves with Lemon and Oregano Dressing
Stuffed Vine Tomato with Pea and Asparagus Mousse, served with Avocado Balls and Micro Leaves (vegan)
Red and Yellow Beets, Spinach, Goats Cheese Tart with Summer Leaves and Herb Dressing.
Falafel with Pea and Pomegranate, Asparagus Ribbons, Summer Tomatoes and a Garden Dressing
Chilled Cucumber, Pea and Mint Soup with Lemon Crème Fraiche
Tri Coloured Melon with Minted Feta, Marinated Olives and Preserved Lemons
Beetroot and Goats Cheese Terrine, Micro Leaves, Baby Tomatoes and Honey Roasted Pecans served with an Orange and Honey Dressing
Basil Tofu Scotch Egg with Red Lentil, served with Homemade Piccalilli Mayo and Herby Salad (vegan)
Quickes Smoked Cheddar and Leek Tart served with Summer Leaves and Herb Oil
Scallops**Fennel and Lemon Puree, Chorizo Salsa and Dill infused Oil
Pea and Mint Puree with Roasted Pancetta
Black Pudding, Crispy Bacon, Apples and Hazelnut
Aromatic Spices, Sauté Pak Choi and Coconut and Lime Dressing
Dining MenuSpring and SummerSTARTERS
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Fish Stuffed Vine Tomato with Local Crab and Oak Smoked Salmon, Avocado Mayo and Micro Herbs
Salmon and Spinach Fish Cakes, Lemon Mayo and Dill Salad
Beetroot with Hendricks Cured Salmon, Pickled Cucumber, Summer Radish with Dill and Mustard Sauce
Local Crab, Asparagus & Lemon Mascarpone Tart with Summer Leaves
Monkfish Ceviche with Lime and Coriander dressing and Coriander Micro Herbs
Seared Tuna and Nectarine Salad with Peach Liquor dressing, Toasted Pinenuts, Basil and Edible Flowers
Salad of Smoked and Kiln Roasted Salmon with Fennel and Apple Remoulade with a Watercress Mayo, Summer Leaves and Lemon Oil
Crab Tian served in a shell with Avocado Mayo, Organic Rocket Leaves and a Baby Granary Loaf
Posh Nosh Prawn Cocktail with Tomato Salsa and Spiced Bloody Mary Shot
MeatChicken Liver Parfait and Red Currant Jelly with Jail Ale Chutney served with a Croute and Baby Leaves
Cauliflower Cheese, Smoked Bacon and Rocket Tart with Summer Leaves with Honey and Mustard Dressing
Crispy Duck, Watermelon and Pomegranate Salad with Raspberry Dressing
Beef Brisket Balls with Asian Slaw, Coriander and Lime Yoghurt, Mint Dressing
Confit Duck Terrine with Oriental Vegetables
Spiced Lamb Terrine with Flatbreads, served with Coriander and Lime Yoghurt
Duo of Melon Ribbons, Parma Ham, Mozzarella and Chargrilled Grapefruit with a Lime and Mint Dressing
Mediterranean Lemon Chicken and Basil Terrine, Summer Leaves and Heritage Tomatoes finished with Herby Tomato Salsa
Oak Smoked Breast of Duck with Zesty Orange Salad served with Toasted Sesame Dressing and Plum Puree
Pulled Pork Scotch Egg with a Caramelised Apple and Sage Dressing
Dining MenuSpring and SummerSTARTERS
23
Poultry
Breast of Chicken stuffed with Asparagus & Pea Mousse served with Herby Potato Cake and Duo of Courgette, finished with Fresh Mint Cream Sauce
Breast of Chicken wrapped in Parma Ham stuffed with Chorizo and Tarragon Mousseline, served with Dauphinoise Potatoes, Garden Vegetables and Carrot Puree, finished with
Madeira Jus
Chargrilled Lemon Chicken with Mediterranean Couscous, Ratatouille and Basil Cream
Duo of West Country Chicken – Butter Roasted Breast and Herby Chicken Lollipop served with Galette Potato, Baby Vegetables and Butternut Squash Puree with Thyme Jus
Breast of Guinea Fowl wrapped in Pancetta served with ‘Posh’ Bubble and Squeak, Cauliflower Puree, Seasonal Vegetables and a Port Jus
Honey and Soy Roasted Duck Breast served with Five Spice Mash accompanied by Confit Peppers, Chilli, Ginger, Sauté Pak Choi and an Aromatic Jus
Posh Hunter’s Chicken – Breast of Chicken stuffed with Smoked Cheddar wrapped in Pancetta served with Wild Garlic Dauphinoise Potatoes, Sweetcorn Fritter and
Green Bean Wrap finished with a BBQ Jus
Dining MenuSpring and SummerMAINS
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Meat
Chargrilled Leg of Lamb with Saffron Couscous, Wrap of Mediterranean Vegetables served with a Pomegranate and Honey Jus
Local Pork Bangers with Champ Potatoes, Crispy Onions, Crushed Pea Salsa, and Otter Ale Gravy - choose from a wide list of sausages that are made bespoke for Posh Nosh
Slow Roasted Pork Belly glazed with Blossom Honey served with Sage Mash, Roasted Apple, Seasonal Vegetables and a Cider Jus
Duo of Lamb: Chump of Lamb with Lemon & Thyme, mini Spring Lamb Stew with Slow Roasted Garlic served with Dauphinoise Potatoes and Baby Vegetables finished with Pea Puree and a
Mint Jus
Slow Cooked Featherblade Steak with Jack Daniels Pepper Cream, Chargrilled Vegetables, Roast New Potato Cake and Shallot Puree
Fillet of Beef with Watercress Mousse, Potato and Celeriac Dauphinoise, Heritage Carrots, Shallots and Vine Tomato Puree, finished with Red Wine Jus**
Braised Pork Belly with Confit Pork Shoulder, Spiced Butternut Puree, Roasted Vegetable Wrap and a Caramelised Apple Sauce
Chargrilled Rump Steak served with a Roasted Potato Cake, Chargrilled Vegetable Wrap and a Pepper Cream Sauce
Dining MenuSpring and SummerMAINS
25
Fish
Fillet of Salmon with Basil and Parmesan Crust, with Saffron Fondant Potato and Petit Ratatouille finished with Vermouth Veloute
Seared Sea Bass Fillet accompanied by Saffron and Crab Potato Cake, Sauce Vierge, Green Beans and Samphire
Pan Roasted Sea Bass and Asparagus Dill Gnocchi finished with a Lemon Butter sauce
Chargrilled Turbot presented with Saffron and Lemon Polenta, Confit Peppers and Smoked Aubergine Puree, finished with Mussel Fritters and Basil Reduction**
Fillet of Monkfish roasted with Thai Spices on a bed of Coconut and Lime Lentils, served with Sauté Pak Choi, Tempura King Prawn and Lightly Spiced Mango Puree
Roasted Hake on a bed of Shore Summer Green Lentils, Beetroot Puree and Courgette Balls, finished with Green Aioli
Pan Seared Sea Bass with Thai Spiced Butternut Puree, Sautéed Pak Choi topped with Crab Tortellini
Baked Gurnard in a Banana Leaf served with Pineapple and Chilli Jasmine Rice
Dining MenuSpring and SummerMAINS
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Vegetarian
Herb Crusted Aubergine on a bed of Mediterranean Couscous with a Chilli and Scallion filling, Sweet Pepper Concasse served with Spinach, Chickpeas,
Lemon and Cumin
Butternut Wellington, Parmentier Potatoes, Summer Sautéed Courgettes served with a Lime and Chilli Cream Sauce
Courgette Charlotte with Goats Cheese Custard, Parmentier Potatoes and Tomato Coulis
Middle Eastern Style stuffed Trio of Vegetables with a Roasted Pepper and Almond Sauce (vegan)
Open Ravioli, Baby Vegetables finished with Wasabi Beurre Blanc
Lemon & Ricotta Tortellini in a Saffron Sauce served with Summer Greens
Cauliflower and Spinach Ceylon Curry topped with Coriander Yoghurt, Spiced Aubergine, Ginger and Spring Onion Samosa, Mixed Onion and Cumin Bhaji served
with Handmade Garlic Naan
Sautéed Gnocchi with Chargrilled Vegetables, Bocconcini and Basil Oil
Stir-fried Vegetables tossed with Wild Garlic, Chilli and Ginger served with Herby Rice Timbale, Chargrilled Basil Tofu, Avocado Mousse and Toasted Cashews (vegan)
Dining MenuSpring and SummerMAINS
27
Classic Crème Brulee accompanied by Milk Chocolate Mousse and a White Chocolate and Freeze Dried Raspberry Tuille
Salted Caramel Brownie with a Warm Chocolate Shot, Strawberry and Clotted Cream Ice Cream
Raspberry Cheesecake with Limoncello Ice Cream
Glazed Lemon Tart presented with Tonka Bean Meringue and Peanut Butter Ice Cream
Chocolate Fondant – Rich Chocolate Sponge with Liquid Centre served with Orange Curd, finished with Raspberries and Devonshire Clotted Cream
Posh Nosh Dessert Trios
Taste of the Summer: Deconstructed Eton Mess, Lemon Posset with Minted Raspberries and Strawberry and Yoghurt Ice Cream
Taste of Citrus: Lemon Meringue Pie, Lime Leaf Pannacotta, Orange and Cointreau Ice Cream
Taste of the Seaside: Salted Caramel Chocolate Mousse, Strawberry and Clotted Cream Pannacotta, Prosecco Ice Cream
Taste of Chocolate: Salted Caramel Brownie, White Chocolate and Cointreau Tiramisu, Milk Chocolate and Caramel Ice Cream
Taste of Devon: Devon Apple Cake with Toffee Sauce, Clotted Cream Pannacotta with Strawberry Preserve and Scone Crumble, Willy’s Dark Chocolate Torte
Taste of the West Country: Apple and Pear Mousse, Clotted Cream Fudge Alaska, Berry Rattler Ice Cream
Dining MenuSpring and SummerDESSERTS
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Soups
Fennel, Lemon and Chilli with Flaked Roasted Mackerel
Leek and Saffron Potato with Chive Chantilly and Bacon Crumbs
Celeriac and Apple Soup with Devon Oak Rarebit
Honey Roasted Parsnip with Cumin Scented Shredded Chicken
Spicy Parsnip and Apple (v)
Cream of Mushroom and Thyme Soup with Mascarpone and Crispy Croutons (v) Butternut Squash and Lemongrass with Spiced Coconut Cream (v)
Vegetarian
Celeriac and Wild Mushroom Bouchée with Lightly Peppered Cream Sauce (v)
Cauliflower and Cumin Fritters with Lime Yoghurt and Rocket Leaves, finished with Spicy Roasted Chickpeas (vegan option available)
Potted Devon Blue infused with Vintage Port, served with Spiced Blackberry Preserve, Miniature Country Loaf and Organic Leaves
Broccoli, Devon Blue and Almond Tart (v)
Beetroot and Feta Crispy Risotto Balls with Zesty Orange and Basil Salad
Poached Pear and Walnut Salad with Devon Blue and Chicory (vegan option available)
Slow Roasted Parsnip and Chestnut Terrine with Warm Devon Blue Dumpling and Creamy Herb Dressing
Beetroot and Goats Cheese Terrine, Micro Leaves, Baby Tomatoes and Honey Roasted Pecans served with an Orange and Honey Dressing
Butternut Squash, Vulscombe Goats Cheese and Red Pepper Tart (v)
Dining MenuAutumn and WinterSTARTERS
29
FishThai Fishcakes with Coconut and Chilli Mayo, Coriander Oil and Mango Salsa
Stuffed Vine Tomato with Oak Smoked Salmon Mousse, served with Marinated Beetroot
Smoked Salmon, Leek and Chive Mascarpone Tart
Pan Fried Mackerel served with Winter Root Julienne and Organic Leaf Salad, finished with Smoked Aubergine Puree
Smoked Haddock Pate with Soft Quails Egg, Beetroot and Basil Croute
Blackberry and Apple Cured Salmon, Celeriac Remoulade and Baby Leaves
Scallops**Fennel and Lemon Puree, Chorizo Salsa and Dill infused Oil
Pea and Mint Puree with Roasted Pancetta
Black Pudding, Crispy Bacon, Apples and Hazelnut
Aromatic Spices, Sauté Pak Choi and Coconut and Lime Dressing
MeatChicken Liver Parfait and Red Currant Jelly, served with Jail Ale Chutney and a Croute
Ham Hock, Caramelised Apple and Pickled Onion Terrine accompanied by Quickes Smoked Cheddar Dressing and Maddocks Farm Leaves
Smoked Chicken, Baby Leek and Confit Duck Terrine accompanied by Spiced Blackberry Preserve, Miniature Country Loaf and Maddocks Leaves
Duo of Duck – Cured Duck Breast and Confit Duck ‘Popcorn’ served with Orange and Walnut Salad, finished with Herb Dressing
Cauliflower Cheese, Smoked Bacon and Rocket Tart
Carpaccio of Beef, Truffle and Turnip Remoulade served with Shaved Goats Cheese
Pulled Pork Scotch Egg with a Soft Boiled Quails Egg served with BBQ Spiced Mayo and Micro Leaves
Dining MenuAutumn and WinterSTARTERS
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Poultry
The Posh Classic Chicken Kiev served with Caramelised Onion Ketchup, Cauliflower & Broccoli Cheese and Roasted New & Sweet Potato Cake
Breast of Chicken stuffed with Woodland Mushrooms and Confit Garlic encased in Smoked Streaky Bacon, served with Root Vegetable Wrap and Thyme Scented Dauphinoise
Roast Breast of Pheasant served with Puy Lentil and Pancetta Cassoulet finished with Honey Roasted Vegetables and a Caramelised Apple and West Country Cider Jus
Trio of Poultry – Breast of Guinea Fowl stuffed with Chicken & Sage Mousseline served with a Confit Duck & Cranberry Dumpling, Posh Bubble and Squeak, Heritage Carrot Wrap & Sage Jus
Breast of Chicken roasted with a Watercress Crust, served with Dauphinoise Potatoes, Glazed Carrots and Creamed Leeks
Roast Breast of Duck served with a Celeriac Gratin, Spiced Parsnip Puree, Red Cabbage, Caramelised Figs and a Mulled Spiced Jus
Breast of Guinea Fowl stuffed with Chestnut Mushrooms, served with Thyme & Celeriac Dauphinoise, Roasted Roots, Sprouting Broccoli and Madeira Jus
Dining MenuAutumn and WinterMAINS
31
Meat
Local Pork Bangers with Caramelised Red Onion, Creamy Sage Mash and Chunky Roasted Carrots - choose from a wide list of sausages that are made bespoke for Posh Nosh
Slow Roasted Pork Belly stuffed with Apricots and Herbs, served with Sweet Potato Mash and Wilted Winter Greens
Lamb Cutlet served with a Mini Shoulder of Lamb Pie, ‘Posh’ Bubble and Squeak, Seasonal Vegetables and Redcurrant Pan Gravy
Prime Rump of Devon Beef on a Portobello Mushroom with Pont Neuf Potatoes, Roasted Vine Tomatoes and a Shallot Puree
Roasted Rump of Lamb with Pumpkin Puree, Tiny Shephard’s Pie, glazed Autumn Vegetables and a Thyme Gravy
Westcountry Venison roasted with Blackcurrant Tea, presented with Braised Red Cabbage, Parsnips and Bordelaise Potatoes, finished with Port Reduction**
Fillet of Beef with Horseradish Pomme Puree, accompanied by Watercress Mousse, Roasted Roots and a Rich Red Wine Jus**
Slow Cooked Featherblade Steak with a Tomato and Shallot Puree, served with Celeriac Mash, Roasted Root Vegetables and Winter Greens, finished with a Whiskey & Mushroom Sauce
Slow Roasted Sirloin of Westcountry Beef and Mini Steak & Ale Pie, served with Dauphinoise Potatoes, Crispy Kale and Roasted Beets finished with a Shallot Jus
Lamb Shank with Parsnip and Apple Mash, Heritage Carrots and Sautéed Kale finish with a Mint Jus
Dining MenuAutumn and WinterMAINS
32
Fish
Pan Fried Sea Bass served with Crab Tortellini, Butternut Squash, Chilli and Lime Puree and Sauté Pak Choi, finished with Coconut and Coriander Dressing
Roast Fillet of Cod presented with a Chorizo and Butterbean Cassoulet, Green Beans and Parsley Pesto
Pollock marinated in Aromatic Indian Spices presented with Mixed Vegetable Pilau Rice, Wilted Spinach and Spicy Yoghurt Dressing
Seared Fillet of Seabass rested on a Fennel Potato Cake, finished with a Beetroot and Dill Salsa, Mussel Beignets and Vine Tomato Reduction
Pan Fried Salmon on a Brussel Sprout and Thyme Hash, served with Sea Greens and Orange Hollandaise
Spicy Pan Fried Hake on a bed of Wilted Spinach, served with Sea Vegetables, Roasted Chickpeas and finished with a Citrus Butter Sauce
Vegetarian
Portobello Mushroom stuffed with Leeks in a Smoked Quickes Cheddar Cream with a Herb Crumble Crust, Winter Root Vegetable Galette and Baby Vegetables with a Rich Tarragon Butter Sauce
Herb Crusted Aubergine on a bed of Winter Vegetable Couscous with a Chilli and Scallion filling, Sweet Pepper Concasse served with Spinach, Chickpeas, Lemon and Cumin
Spinach, Tomato and Cashew Nut Roast, Roasted New Potatoes, Root Vegetables and a Thyme Jus
Aubergine Charlotte with Goats Cheese Custard, Parmentier Potatoes and Tomato Coulis
Mushroom Goulash with Spring Onion Pilau Rice and Chargrilled Courgette finished with a Coriander Dressing served with Homemade Bread
Spinach and Ricotta Balls with a Vine Tomato and Basil Sauce served with Homemade Fresh Egg Saffron Tagliatelle
Roasted Autumn Vegetables and Chickpeas tossed in Wild Garlic, Chilli and Ginger served with Chargrilled Basil Tofu, Avocado Mousse and Toasted Cashews (vegan)
Dining MenuAutumn and WinterMAINS
33
‘Posh Nosh’ Sticky Toffee Pudding served with Boozy Toffee Sauce and a Whisky Ice Cream
Salted Caramel Brownie, Warm Chocolate and Baileys Shot, Clotted Cream Ice Cream Devon Apple and Rhubarb Crumble served with Vanilla Bean Custard
Caramel Bavarois served with Milk Chocolate Mousse and Toffee Popcorn Ice Cream
Dark Chocolate and Honeycomb Cheesecake served with Zesty Orange Chantilly and Honeycomb Tuille
Warm Devon Apple Cake with Rich Toffee Sauce and Cinnamon Ice Cream
‘Chocolate Fondant’ Rich Chocolate Sponge with Liquid Centre served with Orange Curd and Devon Clotted Cream Ice Cream
‘Black Forest Torte’, Rich Layers of Dark Chocolate Ganache, Kirsch soaked Black Cherries and Light Chocolate Sponge finished with Cherry Compote and Zesty Orange Syrup
Devon Apple Mouse, Toasted Oat Crumble and Devonshire Clotted Cream
Posh Nosh Dessert Trios
Taste of Winter: Mini Sticky Toffee Pudding, Toffee Apple Pannacotta and Blackberry Ice Cream
Taste of Winter Spice: Mini Brandy and Winter Fruit Alaska, Chocolate and Stem Ginger Tart with Honeycomb Ice Cream
Taste of Devon: Warm Devon Apple Cake with Rich Toffee Sauce, Clotted Cream and Strawberry Preserve Pannacotta with Scone Crumble and ‘Willy’s’ Dark Chocolate Torte
Taste of Chocolate: Milk Chocolate and Raspberry Torte, Dark Chocolate Mousse with Liquid Centre, White Chocolate and Baileys Ice Cream
Taste of Black Forrest: Dark Chocolate and Kirsch Torte, Vanilla Bean Pannacotta, Black Cherry Ice Cream
Taste of Autumn: Devon Apple Mousse with Toasted Oat Crumb, Mini Pear & Apple Pie, Clotted Cream Ice Cream
Taste of Christmas: Mulled Spiced Pannacotta with Red Wine Jelly, Stollen Bread and Butter Pudding, Christmas Pudding Ice Cream
**surcharge is applicable
Dining MenuAutumn and WinterDESSERTS