CLIFFORD BARTON WEDDINGS
Prices based on per person and minimum 50 people except where stated otherwise.
CORN CRAKE CANAPES 8.00
Burnicombe piglets on sticks
Plus 3 of the following
Sweet pepper tapenade on pumpernickel
Mackerel pate bruceta with lemon and fennel
Mini savoury scones with cheddar cream, crispy bacon and parsley
Homemade Hummus with sesame seeds on flat bread
Cream cheese and chives on blinies
JAY CANAPES 11.00
Buncombe piglets on sticks
Plus 3 of the following
Smoked salmon & cream cheese on pumpernickel with dill
Goats cheese, prune and parsley toasties
Aubergine, lemon and anchovy crostini
Black olive tapenade and vine tomato crostini
Melon and chorizo sticks
SNIPES LUX CANAPES – sub for C/ Crake 4.80 and sub for Jay 3.60
Roast beef fillet with horseradish cream in profiteroles
Brixham crab pate with lemon and sea salt on brown bread medallions
LARKS CELEBRATION FEAST
SHARING PLATTER STARTERS
brought to tables on large platters to pass around - choose one platter
Italian tomato, mozzarella and basil salad drizzled with basaltic and virgin olive oil, twist of Cornish sea salt and crushed black pepper 8.50
Spiced pear, roasted walnut, mozzarella, Parmesan shavings, watercress and rocket drizzled with rosemary infused olive oil and balsamic. 9.00
Greek salad with cos lettuce, black olives, vine tomatoes, cucumber and feta cheese drizzled with basaltic and virgin olive oil, fresh parsley and Cornish sea salt 9.00
With smoked chicken strips add 2.00 per person
With fresh anchovies and fresh tuna pieces add 3.50
Selection of 2 pates served in chicory leaves and with baskets of bread and home made crisp bread 8.50
Choose either a meat or fish pate along with one vegetarian pate
Locally caught Mackerel pate with capers
Devon free range chicken liver pate with cranberries
Smoked aubergine and shallot pate with poppy seeds
Roasted beetroot pate with chives and sesame seeds
PAELLA made in huge pans for all to enjoy the aroma, sound and sight of the cooking theatre!
Made in the classical Valencian style with chorizo, free range chicken, green beans, butter beans, tomato, garlic, onion, red pepper, peas, smoked paprika, chilli, saffron and typical bomba rice.
Prawns, mussels and squid INSTEAD of chicken
Or ADDED as well as the chicken (add £2 per person)
Vegetarian Paella with smoked tofu and toasted almonds (minimum 10)
TUSCAN STYLE RISOTTO made in huge pans for all to enjoy the aroma, sight and sound of the cooking theatre.
Made in the classical style using Devon free range chicken, chestnut mushrooms, white onions, smoked garlic, wild rocket, baked butternut squash, parmesan, single cream and risotto rice.
Chestnut mushroom risotto with peppery wild rocket and baked butternut squash for vegetarian guests (minimum 10)
PULLED PORK. 16.50
South of the Border Slow Cooked and Pulled Devon Pork – with home made barbecue sauce and chunky tomato and chilli salsa, served with rice or warm crushed potato with chives and with celeriac and red veg slaw on the side.
Succulent Devon reared duck Brest lightly griddled, served with roasted orange slices, on a bed of black beans and quinoa (or rice) with baked glazed carrots, butternut squash and celeriac.
BAKED & STUFFED BUTTERNUT 15.00
Baked butternut squash stuffed with caramelised red onions, feta OR Tofu. Topped with toasted pine nuts and Parmesan cheese (optional)
Free Range Devon Chicken breast pieces marinated in Mediterranean herbs, onion and garlic, griddle cooked and served with a cream and herb sauce
Salmon steaks rolled in lemon salt, griddle cooked
And served warm with lemon cream, and fresh dill
*Rare Breed Hog Roast 18.00 or Devon Lamb Roast 20.00
sage and onion stuffing with apple sauce or mint sauce, red currant jelly & mustard. new potatoes or bread baps.
All the above dishes are
Served with a leafy green salad, lightly dressed with Virgin olive oil, basaltic, English mustard and Devon honey and decorated with edible flowers.
Choice of two puddings. Guests eat one of the following @ 8.50
Devon mess made with gooey meringue and English summer fruit
Fruit crumble served with crème fresh or creme anglaise
Chocolate pots topped with cream, raspberry compote and toasted almond
Creamy passion fruit posset topped with fresh raspberries, tropical coulis, creme fresh and ginger crunch.
Mandarin orange and almond cake (no wheat) with cream
Lemon polenta cake with lemon and lime drizzle
Sicky banoffi pie with creme fresh
Selection of fair trade teas and filter coffee served with after dinner mint chocolates 1.50
*Hog roast is for a minimum of 100 people
Lamb roast is for a minimum of 60 people
Due to high level of demand our hog and lamb roasts must be ordered 12 weeks in advance and are subject to a £200.00 charge for cost of travel, equipment hire and gas
Venues more than 20 miles from EX6 7EL are subject to a delivery charge of £1.50 p’mile.
HOW WE SERVE THE MEAL
We favour a buffet service and staff help you to the dishes. Service is swift so that everyone is fed quickly.
If you would like service to the table we can arrange this - please ask...
MORE - BEFORE OR LATER......
BARN OWL BOARDS 9.60
Various Fruit and Cheese boards
ROBIN 3 cheeses, 2 chutneys, grapes, celery, biscuits and bread. 8.00
STARLING 5 cheeses 2 chutneys, pickled onions and girkins, grapes, celery, apples, biscuits and bread. 10.00
EAGLE 7 cheeses, 3 chutneys, pickled onions and girkins, grapes, celery, apricots, dates, figs, raisins, cranberries, biscuits and bread. 14.00
Served after the meal in the afternoon / early evening or later in the evening
NIBBLES from 5.50
Bowls of nibbles placed around the reception area for guests to help themselves
HAND MADE CRISPS , PRETZELS,
STONED GREEN OLIVES
& TOASTED BUTTER BEANS
DEVON CREAM TEA
Mini home made scones with home made jam and Devon cream – 6.50 per person
No need to worry about plates and knives – these are ready to eat and handed around on platters – served with steaming hot cups of tea.
Large scones with home made jam and Devon cream – 7.50
served in baskets for guests to make up themselves with a choice of jams and cream – served with steaming hot cups of tea.
DEVON HIGH TEA 9.00
Selection of savoury sandwiches, sweet bread and butter, home made biscuits and cakes
– served with steaming hot cups of tea.
ORIOLE EVENING FOOD 8.00
Local pork sausage or veggie sausage in bap with condiments
Local bacon or veggie sausage in bap with condiments
PLOVER EVENING FOOD 9.50
Hot freshly baked pastie with condiments and salad
Selection of pies with condiments and salad
NIGHT JAR EVENING BOWLS 18.50
Food bowls are an easy-to-eat choice for informal hot food for guests who are hungry from chatting, mingling and dancing.
Food bowls can be eaten standing up or sitting. Nourishing, colourful and tasty the variety we offer give guests lots to choose from and each bowl contrasts and compliments the next.
Choose a combination of up to 3 dishes.
(including up to 2 meat or fish dishes and at least one vegetarian)
add another meat or fish dish 7.00.00 or another vegetarian dish 6.00
Kedgeree garnished with lemon wedges
Fish cakes and home made slaw
Farfelle pasta with flaked salmon in a cream and caper sauce
Sausage and mash with home made tomato sauce
Spicy meat balls on lemon and lime couscous with chilli drizzle
Chicken breast strips and baby mushrooms in a cream sauce with garlic brochette
Pirripirri chicken on basmati rice
Penne pasta with home made pesto, roasted baby tomatoes and parmasan shavings
Fallafals on dressed bulgar and fresh coriander salad (vegan)
Ratatouille on brown rice (vegan)
Tagliatelle pasta with pine nuts and capers
Spicy potato and spinnage topped with yogurt and cucumber
SWEET FOOD IN THE EVENING 8.50
Choice of tray bakes and fruit tarts served with cream or creme fresh
Served informally to be eaten sitting down or standing