Sandy Park Conference Centre - Gala Dinner Autumn/Winter Menu One - 2012
Velvet Chicken Liver Pate with Balsamic Raisin Puree and Winter Leaves
Carpaccio of Ruby Red Devon Beef with Village Inn Goats Cheese on a bed of Peppered Rocket dressed with Radish Dressing
Home Cured Trio of Smoked Fish (Salmon, Mackerel & Trout) served with Wasabi Cream and Dressed Baby Leaves
Five Spice Rubbed Smoked Duck Breast Confit of Plum Tomato with Sweet Chilli & Sesame Glaze
Spinach, Egg & Aged Parmesan Baked Pudding on a bed of Baby Leaves, Hard Boiled Egg & Caper Salad finished with Shallot Dressing (v)
Cream of Jerusalem Artichoke & Baby Spinach Soup laced with Black Truffle Oil & Cep Powder (v)
Kelly's of Crediton Chicken Breast Stuffed with Apple & Bacon on a pile of Creamy Mash served with Applejack Gravy
Selection of Seasonal Vegetables
Fillet of Baked Sea Bass cooked with Thyme served with Rosemary Potatoes and Vermouth and Woodland Mushroom Sauce
Selection of Seasonal Vegetables
Lingcombe Farm of Chagford Slow Braised Otter Ale Shoulder of Lamb Suet Pudding served with Individual Lamb Cutlet with Bubble & Squeak finished with Rosemary & Redcurrant Jus
Selection of Seasonal Vegetables
Confit of Duck Hotpot & Slow Roast Pork Belly served with Chive Mash and Honey & Beer Sauce
Selection of Seasonal Vegetables
Half a Pheasant from Local Shoots simply roasted with Fondant Potatoes, Baked Apple & Quinoa Cassoulet served with Thickened Pan Sauce
Selection of Seasonal Vegetables
Roasted Carrot & Mushroom Tower scented with Sesame & Ginger layered between Rocket Fritatta served with a Creamy Basil Sauce (v)
Bell Pepper filled with Puy Lentils, Feta Cheese, Black Olives, Baby Spinach and Sundried Tomatoes served on a bed on Cous-Cous with Sweet Tomato Compote (v)
Bramley Apple & Brandy Almond Tart with Vanilla Mascarpone pot
Hazelnut and Honeycomb Mousse with Sable Biscuit
Chocolate Sponge Pudding with Willy's Chocolate Sauce & Creme Chantilly
Sandy Park Lemon Meringue Pie with a Shot of Limon cello
Boozy Black Forest Trifle served with Griottine Cherries
Three Local Cheeses with Biscuits, Chutney & Grape Skewer
Fresh Filter Coffee & Tea with Mints
(v - Suitable for vegetarians)