| Starters |
| Ciabatta topped with Tomato, Herb and Garlic Sauce and Glazed with Cheese |
| Crispy Potato Skins with Roasted Vegetables (Vegan) |
| Curried Button Mushrooms served in a Poppadom Basket |
| Fanned Avocado and Strawberries with a Strawberry Vinaigrette |
| Fanned Melon & Fruit finished with a Raspberry Coulis |
| Fanned Melon with Raspberry & Cassis Sorbet |
| Flat Mushroom topped with sliced Tomato & Devon Rustic Cheese, grilled & finished with a warm Balsamic Dressing |
| Fresh Asparagus with a Vegetable and Lime Stock (Vegan) |
| Goats Cheese & Mixed Pepper Fritters with a Spicy Salsa |
| Goats Cheese, Horseradish & Herb Pate |
| Grilled Goats Cheese finished with a warm Balsamic Dressing |
| Grilled Pink Grapefruit Topped with Rum and Brown Sugar |
| Half Galia Melon filled with Sorbet |
| Home Made Spicy Tomato & Red Pepper Soup |
| Home Made Vegetable or Asparagus Soup |
| Medley of Melon and Fruit with a Raspberry Coulis |
| Mushroom & Thyme Risotto |
| Mushrooms in Garlic and Olive Oil |
| Oven Baked Flat Mushrooms Topped with Tomato, Asparagus and Somerset Brie |
| Spaghetti Nests filled with a Medley of Mushrooms and Sun Dried Tomatoes, coated with a Tomato and Garlic Sauce (Vegan) |
| Twice Baked Devon Blue Cheese Soufflé |
| |
| Main Courses |
| Asparagus & Mushrooms in a Cream sauce served in a Crepe |
| Aubergine, Tomato and Courgette Galette |
| Aubergine, Tomato and Courgette Served with a Provancale Sauce |
| Brie, Broccoli & Pinenut Flan |
| Button Mushroom, Mixed Pepper & Thyme Omelette |
| Ciabatta topped with Tomato, Herb & Garlic Sauce |
| Curried Vegetables served in either a Crepe or Poppadom Basket |
| Individual Pinenut, Onion & Leek Tart |
| Flat Mushrooms Provancale topped with Pine Nuts and Asparagus (Vegan) |
| Flat Mushrooms topped with Asparagus and Somerset Brie |
| Individual Onion, Leek and Pine Nut Tart |
| Leek & Cashew Nut Tagliatelle with Garlic and Tarragon Sauce |
| Leek & Spinach Colcannon served with a Poached Egg glazed with Cheese, Herbs & Garlic |
| Leek, Stilton & Walnut Pie with a Devon Blue Cheese Sauce |
| Mini Vegetable Samosas with a Mango Chutney Spiced Dip |
| Mixed Bean & Vegetable Kiev |
| Mixed Vegetable Jalousie (Lattice Puff Pastry Case) |
| Mixed Vegetables in a Creamy Sauce served in a Choux Puff |
| Mushroom Cashew Nut & Leek Stroganoff |
| Pan Fried Mixed Peppers & Mushrooms in a Tomato & Basil Sauce served in a Crepe and glazed with Devon Rustic Cheese |
| Peasants Pot (Mixed Beans in a Tomato, Herb & Garlic Sauce) |
| Platter of Oven Roasted Vegetables with Baby Tomatoes served with a Lime & Dill Dressing |
| Roasted Pepper Filled with Cheery Tomatoes, Red Onion and Basil Finished with a Warm Balsamic Dressing |
| Rocket Linguine with Provancale Sauce & Fresh Parmesan |
| Savoury stuffed Aubergine with a Mushroom, Leek, Courgette & Sweet Red Pepper Bake |
| Slices of Aubergine, Tomato & Red Onion in a Creamy Egg & Cheese Sauce |
| Spinach and Ricotta Tortellini in a Cucumber and Tarragon Cream Sauce |
| Spinach and Ricotta Cheese Ravioli with a Tomato, Herb and Garlic Sauce |
| Spinach and Leek Colcannon Served with Poached Egg and Glazed with Cheese, Garlic and Fresh Herbs |
| Spinach, Pinenut and Sweet Red Pepper Bake (Vegan) |
| Tagliatelle Verde with Mushrooms in a Creamy Garlic sauce |
| Thai Green Curry Vegetables Served in a Poppadom (Vegan) |
| Thai Vegetable Curry served with Rice |
| Three Bean and Tomato Salad (Vegan) |
| Vegetable, Bean and Tomato Casserole (Vegan) |
| Vegetable Samosas with a mango Chutney Spiced Dip |
| Vegetable Samosas served in a Curry and Mango Sauce (Vegan) |
| Vegetable Steamed with Vermouth served in Filo Parcels (Vegan) |
| Wild Mushroom & Thyme Risotto |
| |
| Desserts |
| Oranges in Grand Marnier Syrup (Vegan) |
| Wholemeal Break Summer Pudding (Vegan) |
| Flambéed Bananas with an Orange and Champagne Sauce (Vegan) |
| Chilled Dark Chocolate and Mango Pot (Vegan) |
