The Foodie menu Our Foodie menu is inspired by dishes we have fallen in love with the most over the years we have been catering weddings.
With so many decadent and delicate flavours this selection will truly excite your guests!

The Foodie Menu
£85pp (2023);

£87.50pp (2024)
Inclusive of

Canapés

Three course wedding breakfast

Amuse-bouche

Tea and Coffee

Evening food

Canapes

Canapé selection

Choose 5 or 6
Thai crab cakes with a crème fraîche and caper dip
Baby Stilton Tartlets with spiced apple chutney
Scallop pop
Pakora bites

Jalapeno potato skins
Pea and mint fritters
Smoked Salmon Blinis with Crème fraîche and caviar
Parmesan Shortbreads with feta, cherry tomato, and black olive

Chocolate dipped strawberries

Sticky sausages with honey, grain mustard, and sesame seeds

Tequilla sunrise shots

Bruschetta with guacamole and Mexican garden herbs

Starter

Smoked Salmon Mousse— Smoked salmon and poached salmon together in
a light and fresh pâté served with seeded biscuits and a salad dressed with red wine and raspberry vinaigrette.

Classic Tomatoes & Buffalo mozzerella salad with red wine vinaigrette and homegrown basil.

Parma Ham with Cantaloupe melon — Simple but amazing. The finest
Parma ham and sweet Cantaloupe melon finished with fig jam and raspberry
vinaigrette.

Warm Artichoke & Westcombe Cheddar Tart — Individual tarts of
local Westcombe cheddar, artichokes, and chives finished with lemon-scented
leaves.

Smoked salmon with prawns, horseradish cream & lime served with a side salad with a red wine and garlic vinaigrette

Main

Creedy Carver Chicken Supreme — served with a wild mushroom and marsala sauce; chive mash and garlic green beans.

Slow Cooked Beef Short Rib — boneless short rib of beef cooked long
and slow and finished with pancetta lardons, baby onions, smoked garlic and
a red wine reduction. Served with broccoli spears.

Supreme of Pheasant served with a whiskey and cream sauce, baby roast potatoes, garlic green beans, and buttered carrots. (Seasonal)

Bouillabaisse — with Seabass, Cod and Crayfish tails. Served with rouille and slates of toasted sourdough (£5pp supplement).

Roasted Cod Loin— served on a bed of Provencal vegetables with olives, basil, and Heritage tomatoes, pan-fried potatoes, and broccoli spears.

Medallions of Pork with creamy apple and Calvados sauce, parsnip mash, and garlic green beans.

Wild Mushroom Stroganoff served with wild rice and fresh Parmesan shavings.

Butternut Squash Open Ravioli — layers of garlic roasted butternut
squash with fresh egg pasta, wilted spinach, brown butter sauce & toasted
sunflower seeds.

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Dessert

Classic Creme Brulee — with raspberries and thyme shortbread

French Style Apple Tarts — with Chantilly cream and spiced apple
compote

Elderflower, lemon & gin cheesecake — with lemon curd mousse

Lemon Possett — with blueberries and meringue teardrops

Sticky Toffee Pudding — with butterscotch sauce and toasted hazelnuts

Eton Mess — with Cheddar strawberries and Devon cream (Seasonal)

Vanilla Panna Cotta — with raspberry coulis and pink peppercorn
shortbreads

Rich Chocolate Pot — with salted caramel, creme fraiche and fudge pieces

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Espresso Panna Cotta — with warm chocolate brownie

Baked Cinnamon Cheesecake — with peanut brittle crust and pouring
cream

Strawberry Pavlova — with strawberry coulis and white chocolate drizzle

Star Anise Poached Pears — with chocolate sauce and black pepper tuile

Yoghurt Panna Cotta — with honey and stem ginger

HOUSE WEDDING BREAKFAST

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The HOUSE Menu

Canapés

3 gourmet courses from the wonderful selection below

After dinner tea and filter coffee with petit fours
Your choice of evening food from the Graze menu
Continental breakfast for overnight guests

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Canapes

Chocolate dipped strawberries

Sticky sausages with honey, grain mustard, and sesame seeds

Blinis with horseradish cream and smoked salmon

Mini cheese shortbreads with pesto and feta cheese

Chilled shots of Vichyssoise with basil oil

Salsa cups

Mini duck rolls with Hoisin sauce

Tempura king prawns with sweet chili dipping sauce

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STARTERS

Home-cured beetroot gravadlax, horseradish and sour cream dressing, toasted sourdough

Broccoli and stilton soup, dinner rolls, salted butter

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Roasted tomato and basil soup with basil oil, dinner rolls, salted butter

Chicken liver and whiskey pate with melba toast

Mezze sharing platter with harissa and hummus, toasted pitta bread, roasted peppers, mixed olives, green leaf with a red wine and garlic dressing, marinated feta with lemon and dill

Smoked Salmon Mousse— Smoked salmon and poached salmon together in a light and fresh pâté served with seeded biscuits and a salad dressed with red wine and raspberry vinaigrette.

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MAINS

Salmon served with pesto cream sauce, rosemary and sea salt roasted new potatoes, watercress

Duck breast served with a port and red-current jus, parsnip mash

Supreme of chicken served with tarragon sauce, potato gratin

Beef bourguignon served with root vegetable mash, caramelized shallots

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Portabello mushroom risotto

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Aubergine and roasted red pepper moussaka

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DESSERTS

Indulgent chocolate torte, popping corn and caramel sauce

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Apple tart served with vanilla ice cream

Seasonal berry pavlova served with vanilla cream

Classic tarte au citron with raspberry sorbet

Eton mess

Sage catering offer 2023-2024


Two options available

Option 1 £52.50
3 x canapés
2 course wedding breakfast
And bacon or veggie burger rolls for evening food


Option 2 £48.50

3x canapes
2 course wedding breakfast



Glassware and drinks service can be added for £4.50pp
Additional canapés can also be added for £5.00 per person
Tea and coffee can be added for £1.90pp

Options from the house menu or evening food menu can also be upgraded at an agreed cost.

Menus options

Canapés
Sticky mustard and honey sausages
Filo tartlets
Salmon bilini


Starter

All served with toasted baguette and parsley butter

Tomato soup

Broccoli and Stilton soup

Parma ham, tomato and mozerella salad

Mains
Chicken breast with roast new potatoes tarragon sauce and watercress

Beef bourginuion with red wine and seasonal veg

Butternut squash risotto with Parmesan

Dessert
Home made chocolate brownie with raspberries and pouring cream

Eaton mess, fresh berries and shortbread crumble

Lemon posset with a shortbread crumple

Mixed berry crumble