Barouche Menu

Barouche

Dinner Menu

The feast! Our Barouche menu is quite literally a feast served to the table. The quantities are plentiful, and it has a real wow-factor as each course of your wedding breakfast is delivered by our wonderful waiting team, direct to the tables on platters, boards and bowls, allowing your guests to help themselves to the dishes that you have chosen. It gives choice, without the need to ask your guests for pre-orders in advance. Win-win!

Please choose one Starter, three Main Courses (including a vegetarian dish) and one Dessert.

Starters

WEST COUNTRY PLATTER

Cornish Brie and sun blushed tomato tart, Quickes Vintage Cheddar, Devon glazed ham, pork pie with cider chutney, pickled baby vegetables, wild mushroom paté with sage and thyme, asparagus, cherry vine tomatoes and malthouse bread

TAPAS

King prawns with chorizo, chilli and lemon, beef patties with tomato and oregano sauce, paprika sticky rice, calamari in a panko crumb, frittata with red pepper and spring onion, marinated artichokes, Nocellara olives, saffron tartare and focaccia bread

GRAZING PLATTER (V)

Honey and sesame halloumi, courgette and rosemary terrine, Cheddar and caramelised red onion tart, beetroot fritters, sweet pickled cucumber and radish mixed salad, cherry vine tomatoes, charred tenderstem with sunflower seeds, sourdough

ANTIPASTI

Sage, mustard and cider salami, lonza, Somerset beef bresaola, smoked chicken, Sharpham Rustic cheese, Laverstoke bocconcini with pesto, asparagus, marinated artichoke hearts, pickled baby vegetables, Nocellara olives and ciabatta

Main Courses

Sirloin of Devon beef with sautéed new potatoes, cherry vine tomatoes and salsa verde

Moroccan spiced shoulder of lamb on lemon couscous with pomegranate salad

Whole lemon roasted chicken stuffed with herb tabbouleh, peppadew and rocket salad and cucumber tzatziki

Loin of pork with crackling, sage and savoy cabbage hash with cider cream sauce

Devon rib of beef with roasted potatoes, Yorkshire puddings, carrots and horseradish

Roasted fillet of hake with buttered Cornish baby new potatoes and sauce vierge

Roasted chicken stuffed with wild mushrooms, chestnut and sage with a butter sauce and roasted new potatoes

Butternut squash and beetroot Wellington with Puy lentils, chestnuts and sumac (vn)

Sweet potato gnocchi with wild mushrooms, Cornish Gouda cheese and sage butter (v)

Asparagus, broad bean and pea risotto with truffle and Montgomery Cheddar shavings (v)

Sautéed wild mushroom and Quickes Cheddar pinwheel, roasted walnuts and a herb leaf salad (v)

Tomato, aubergine and mozzarella parmigiana with a pine kernal crumble topping (v)

Butternut squash, sage and coriander risotto, topped with crispy sage (vn)

Spinach, sweet potato and red lentil dahl with ginger and spring onion (vn)

All served with either a selection of seasonal vegetables or a herb leaf salad

Desserts

Baked white chocolate cheesecake, dark chocolate mousse and summer berry coulis

Apple crumble, caramelised apple and pistachio cake and crème anglaise

Black Forest roulade with Armagnac Chantilly, winter berries, blackberry coulis

Lemon meringue pie, citrus cheesecake with raspberry and a gin syrup

Pavlova, clotted cream, summer berries, strawberry coulis

Blackberry delice, blackcurrant meringue and a winter berry syrup

English afternoon tea cake stand: scones served with clotted cream and strawberry jam, pistachio and apple cake, chocolate choux bun and raspberry pavlova

Followed by tea and coffee