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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.

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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

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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

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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

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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

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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

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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

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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

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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

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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

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‘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