Sample 3 Course Meal Menu - Riviera International Centre

Sample 3 course sit down meals...
Brixham crab bisque
finished with brandy and double cream.
Tropical fruit platter (v)
with a passion fruit coulis.
Greek style feta cheese & beef tomato salad (v)
served with a basil dressing.
Scottish salmon & seafood parfait
set on a rocket & sweet pepper salad.
Smoked chicken, pine nut & crispy bacon salad
with a raspberry dressing.
Medley of marinated char grilled vegetables (v)
drizzled with lemon & thyme dressing
oOo
Roulade of corn fed chicken
filled with spinach & oyster mushrooms, served with a light cream vermouth sauce.
Char grilled noisettes of lamb
with minted mash and served with a rosemary and redcurrant jus.
Poached fillet of lemon sole
filled with seafood mousse, served with a local crab and brandy sauce.
A duo of guinea fowl
char grilled breast & confit set on a sweet potato mash with Madeira sauce.
Roasted vegetable Wellington (v)
served with fresh asparagus sauce.
Sun dried tomato polenta (v)
with char grilled vegetables, crème fraice & smoked paprika sauce.
oOo
Old fashioned West Country blackberry & sloe gin syllabub
in a brandy snap basket.
Strawberry & kiwi choux bun
with a raspberry kirsch coulis.
White chocolate & orange curaço parfait
with a dark chocolate sauce.
Apple & cinnamon crème brulee
Maple & pecan cheesecake
with butterscotch sauce.
West Country cheese platter
with grapes, honey and walnuts and water biscuits.
oOo
Tea or coffee & mints.
Hot Fork Buffets are served with Crusty Bread Rolls & Butter, Mixed Leaf Salad and chef’s selection of
accompaniments.
Dishes may contain nuts or nut derivatives. If you have any special dietary requirements please let us know.

Sample 3 course sit down meals...
Minestrone Milaniase
served with fresh grated parmesan cheese.
Goats cheese salad (v)
with a fan of cantaloupe melon, served with a passion fruit dressing.
Dartmouth smoked mackerel mousse, with rocket & red chard salad
and horseradish & sour cream dressing.
West Country chicken liver parfait
served with mixed leaves, red onion marmalade and toasted brioche.
oOo
Supreme of local chicken
served in a rich red wine sauce with mushrooms and shallots.
Pan fried medallions of pork tenderloin
set on a sage mash, served with apple, cinnamon & cider sauce.
Lightly baked Scottish salmon
with pesto topping, served with a leek and muscadet sauce.
Medley of roasted vegetables (v)
herb marinated set on a bed of oriental rice.
Roasted vegetable & sun dried tomato pancakes (v)
topped with an asparagus sauce and cheese glaze.
oOo
Hazelnut meringue roulade
with a caramel sauce.
Lemon & blueberry torte
with a sloe gin cream coulis.
Custard pot
with a hazelnut & praline crust.
West Country toffee apple flan
served with Devon clotted cream
Peach and nut crumble
with crème anglaise.
West Country cheese platter
with grapes, honey and walnuts and water biscuits.
oOo
Tea or coffee & mints.
Hot Fork Buffets are served with Crusty Bread Rolls & Butter, Mixed Leaf Salad and chef’s selection of
accompaniments.
Dishes may contain nuts or nut derivatives. If you have any special dietary requirements please let us know.

Sample 3 course sit down meals...
Brixham crab bisque
finished with brandy and double cream.
Tropical fruit platter (v)
with a passion fruit coulis.
Greek style feta cheese & beef tomato salad (v)
served with a basil dressing.
Scottish salmon & seafood parfait
set on a rocket & sweet pepper salad.
Smoked chicken, pine nut & crispy bacon salad
with a raspberry dressing.
Medley of marinated char grilled vegetables (v)
drizzled with lemon & thyme dressing
oOo
Roulade of corn fed chicken
filled with spinach & oyster mushrooms, served with a light cream vermouth sauce.
Char grilled noisettes of lamb
with minted mash and served with a rosemary and redcurrant jus.
Poached fillet of lemon sole
filled with seafood mousse, served with a local crab and brandy sauce.
A duo of guinea fowl
char grilled breast & confit set on a sweet potato mash with Madeira sauce.
Roasted vegetable Wellington (v)
served with fresh asparagus sauce.
Sun dried tomato polenta (v)
with char grilled vegetables, crème fraice & smoked paprika sauce.
oOo
Old fashioned West Country blackberry & sloe gin syllabub
in a brandy snap basket.
Strawberry & kiwi choux bun
with a raspberry kirsch coulis.
White chocolate & orange curaço parfait
with a dark chocolate sauce.
Apple & cinnamon crème brulee
Maple & pecan cheesecake
with butterscotch sauce.
West Country cheese platter
with grapes, honey and walnuts and water biscuits.
Hot Fork Buffets are served with Crusty Bread Rolls & Butter, Mixed Leaf Salad and chef’s selection of
accompaniments.
Dishes may contain nuts or nut derivatives. If you have any special dietary requirements please let us know.

Sample 3 course sit down meals...
Local fish & shellfish chowder finished with double cream.
Char grilled fresh asparagus spears (v)
with quails eggs, parmesan shavings and hazelnut dressing.
Game terrine
with pear & cinnamon confit garnished with pickled walnuts served with toasted brioche.
Brixham crab & lime pickled salmon
served with red chard & endive salad with a dill & cider vinaigrette.
Chilled cantaloupe melon
with air dried ham and spicy tomato salsa.
Smoked duck
with orange & celeriac salad and balsamic reduction.
oOo
Seared fillet of West Country beef
served with woodland mushrooms and port wine & blackcurrant jus.
Baked fillet of sea bass
set on stir fried oriental vegetables with a lemon grass and coriander sauce.
Char grilled venison loin
set on puy lentils with smoked bacon & wild forest mushrooms served with a cracked peppercorn sauce.
Gressingham duck breast
set on a parsnip puree served with a calvados & raisin sauce.
Goats cheese & red onion marmalade strudel (v)
with a tomato & black olive sauce.
Sun blushed tomato & herb risotto (v)
with parmesan shavings.
oOo
Tropical fruit brandy snap basket
filled with mango mousse, set on a white rum & coconut coulis.
Triple chocolate marquise
with oriental oranges, served with a kahlua cream.
Baked lemon custard tart
served with home made vanilla ice cream, with a fresh raspberry coulis.
Vanilla pannacotta
with a wild berry compote.
White chocolate & rhubarb parfait
with a brandy cream coulis and ginger cookies.
West Country cheese platter
with grapes, honey and walnuts and water biscuits.
Tea or coffee & hand made petit fours.
Hot Fork Buffets are served with Crusty Bread Rolls & Butter, Mixed Leaf Salad and chef’s selection of
accompaniments.
Dishes may contain nuts or nut derivatives. If you have any special dietary requirements please let us know.