Banqueting Menus

SPRING/SUMMER 2019

Starters

Lime cured mackerel
Herb crème fraîche, fennel & chive salad

Smoked chicken
Grilled gems, garlic croutons & Caesar dressing

Honey roasted figs
Celeriac remoulade, fresh watercress & lemon dressing (v)

Goats cheese & roast vegetable roulade
Basil pesto & toasted pine nuts (v)

Beef bresaola 
Horseradish cream, watercress, radish & confit tomato salad

Main Course

Pan fried chicken breast
Crispy confit chicken wing, Pommes Anna potatoes, chargrilled baby courgettes, smoked onion purée & chicken sauce

Roast pork cutlet
Roasted garlic potato, buttered greens, tenderstem & apple brandy sauce

Spring vegetable risotto
Toasted sunflower seeds, pea shoots & parmesan crisps (v)

Braised globe artichokes
Shallots & parsley wild mushrooms, fine beans & rosemary crumb (v)

Braised shoulder of lamb
Wild garlic & potato croquette, roasted baby aubergine, golden beetroots & honey thyme sauce 

Desserts

White chocolate mousse
Meringue shards, strawberry & black pepper compôte

Egg custard tart
Roasted apples, oat crumble & fresh raspberries

Summer berries pudding
Clotted Chantilly cream & mint syrup

Roasted rhubarb & vanilla mille-feuille
Honey yoghurt & blueberry purée

Lemon & elderflower drizzle cake
Lemon curd, meringue & fresh raspberries

West Country Cheese Platter*
selection of three local cheeses with Otter Ale & West Country Cider Chutney, grapes, celery & crackers

*supplement fee will apply - minimum number of 10 per table

Freshly brewed coffee, tea & after dinner mints to finish 

AUTUMN/WINTER 2019

Starters

Spiced fishcake
Shredded cucumber, pak choi salad & lemon mayonnaise

Heritage tomato & mozzarella salad
Sour dough crumbs & black olive tapenade

Chicken liver parfait
Red onion relish, walnut toast & watercress

Pork & fennel terrine
Pear chutney, toast & apple dressing

Grilled goat's cheese & roasted vegetable roulade
Basil pesto & fresh watercress (v)

Main Course

Confit duck leg
Smoked pancetta & root vegetable lentils, glazed baby carrots & red wine sauce

Beef feather blade
Bubble & squeak, kale, leek purée, roasted carrot, Madeira jus & horseradish

Herb crusted aubergine 
Ricotta & smoked red pepper ragu, roasted shallots & grilled courgettes (v)

Charred cauliflower steak
Blue cheese, polenta chips, buttered kale, salsify & almond dressing (v)

Roasted chicken breast
Dauphinoise, roasted root vegetables, winter greens port & thyme sauce

Desserts

Almond & apple Bakewell tart
Toffee apples, blackberry purée & cinnamon cream

Coconut latte mousse
Roasted shaved coconut, brandy snaps & espresso jelly

Dark chocolate & rum torte
Mulled wine poached pear & redcurrants

Caramel cheesecake
Grilled honey roasted plums & ginger nut crumb

Treacle tart
Caramelised oranges & Devonshire clotted cream 

West Country Cheese Platter
selection of 3 local cheeses with Otter Ale Apple & West Country Cider Chutney, grapes, celery & crackers

*supplement fee will apply - minimum number of 10 per table

Freshly brewed coffee, tea & after dinner mints to finish 

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