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Hotel and Restaurant

Weddings, Venue and Food - Sample Menus and Wines

A UK wedding venue with superb facilities, wonderful views and a tranquil setting, second to none.

Updated 26th April 2004

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Wedding Cuisine served in the Kestrel Rooms adjacent the Sun Terrace.

Wedding and Party Menu 2

A Red Onion Tartlet topped with Goat�s Cheese Mousse and a Black Olive Dressing

A Chicken Liver Parfait with Brandy and Apple Chutney

A Duo of Salmon�s;-
Smoked and Ceviche simply served with a Lemon and Dill Dressing

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Pan Fried Breast of Duck with Fondant Potatoes and a Red Wine Sauce

Baked Fillet of Monkfish with Ratatouille and a Fresh Thyme Sauce Pan Fried
Tenderloin of Pork with Rosti Potatoes and a Fresh Tarragon Sauce

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* A Passion Fruit Parfait with Kiwi Sauce and a Mango Sorbet Frangipane
Pear Tart with a Rich Chocolate Sauce Entremet of Dark Chocolate with a Blood Orange Sorbet

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Coffee

�32.50 per person

Please choose one dish only from each course for your menu
N.B. For parties of 40 or more it is necessary to hire the Kestrel Suite at a room hire charge of �10.00 per person

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Wedding and Party Menu 3

A Terrine of Chicken Breast wrapped in Parma Ham with a White Truffle Oil

Fillet of Red Mullet with Roasted Mediterranean Vegetables and Basil Oil

Tartare of Tuna with Herbs and Mayonnaise set onto a bed of Leaves with an Orange Dressing

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Pan Fried Fillet Steak with Dauphinois Potatoes and a Wild Mushroom Sauce

Roast Saddle of English Lamb with Boulangere Potatoes and a Rosemary Sauce

Baked Fillet of Seabass with Braised Fennel and a Lime Butter Sauce

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A Plate of Three West Country Cheeses with Grapes, Chutney and Celery

Fruit Vacherin with Vanilla Cream and a Mixed Berry Coulis

Delice of Pear and Dark Chocolate with White Chocolate Sauce

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Coffee

�36.00 per person

Please choose one dish only from each course for your menu N.B For parties of 40 or more it is necessary to hire the Kestrel Suite at a room hire charge of �10.00 per person

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Buckland-Tout-Saints Wedding Buffet Menu

Starters served at the table

Hot Soup OR
one choice from the following:

Terrine of Chicken with Red Onion Marmalade and Balsamic Dressing

A Roulade of Smoked Salmon stuffed with Prawns with a Chilli Dressing

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The Main Course

Honey Glazed Gammon Roast Topside of Beef

Dressed Salmon Terrine of Seafish

Vegetarian Quiches

Salads

Salad Piemontaise: Potatoes, Gherkins, Shallots, Herbs, Bacon, Mayonnaise

Tomato and Onion Salad

Mixed Leaf Salad

Mixed Raw Vegetables with Balsamic Dressing

Fresh Warm Bread Hot New Potatoes

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Desserts Lemon Tart,

Lemon Sorbet and a Fresh Orange Sauce

A Rich Dark Chocolate Mousse with Pralin Sauce

Blackcurrant Bavarois simply served with Cream Coffee

�30.00 per person

N.B For parties of 40 or more it is necessary to hire the Kestrel Suite At a room hire charge of �10.00 per person

SUGGESTED DRINKS AFTER THE CEREMONY OR ON ARRIVAL

SHERRY
Sweet, medium or dry �2.50 per glass

CHILLED WHITE WINE
�3.75 per glass

PIMMS NO 1 Refreshing, summery and fun �4.25 per glass

BUCKS FIZZ
Chilled Sparkling Wine with fresh Orange Juice �4.50 per glass

�KIR ROYAL�
Sparkling Wine and Cr�me de Cassis �4.50 per glass or, if made properly with champagne - �6-75 per glass

BAVARIAN CUP
A refreshing cocktail with white wine, Fresh strawberries and grand Marnier �4.25 per glass

FRUIT CUP
A non-alcoholic cup served by the jug �5-00 per jug

 

BUCKLAND-TOUT-SAINTS WEDDING / PARTY WINE LIST

THE BUCKLAND CELLAR WHITES

1. DOMAINE MONTMARRIN CHARDONNAY - 2002 - �12-50
Quite a full yellow gold, it has a ripe nose of tropical fruit carrying through to a buttery palate with a slightly coconut edge.

2. DOMAINE GRAUZAN SAUVIGNON BLANC - 2002 - �13-00
A rich weighty Sauvignon from the South of France. Crisp, herbaceous acidity compliments the ripe fruit making it a refreshing wine.

3. BOLAND KELLER CHENIN BLANC -2003 - �14-00
A delicious crisp Chenin from a reknowned international Winemaker. Quite full on the palate and able to stand up to quite weighty food, this is inherently a crisp and citrus based wine, refreshing and incredibly drinkable.

4. SOAVE GARGANEGA, TEIRRE EN FIORE - 2001 - �15-00
The Soave grape made in the extracted manner creating an aromatic yet fresh style of wine which is very appealing. A perfect match with fish and seafood.

5. POUILLY FUME - SERGE DAGUENEAU - 2000 - �18-00
A beautiful traditional style of Pouilly Fume. This is extremely impressive with a hint of violet on the nose. The ripe fruit is constrained by a tight lime acidity and a flinty, almost wet wool character.

 

THE BUCKLAND CELLAR REDS

6. DOMAINE MONTMARRIN CABERNET SAUVIGNON 2000 �12-50
Soft round varietals fruit on the nose. Enhanced on the palate with berry/fruit Characters. All in all a a well balanced easy drinking red.

7. LOS TOSCAS CABERNET CARMENERE - 2002 - �13-00
A rich fruit driven Chilean blend, full of ripe cassis fruit with a smooth balanced Palate and lovely spicy overtones. Extremely easy to drink with or without food.

8. CURRABRIDGE SHIRAZ CABERNET - 2000 -�14-00
A ripe and quite full bodied Shiraz Cabernet. The Shiraz gives a plumy note and a spicy edge to the blackcurrant backbone of the Cabernet. Not overbearing and quite elegant to finish.

9. HELLFIRE BAY GRENACHE SHIRAZ - 2001 - �16-00
An intense blend of two of Australia�s heavyweight varieties. Full of dark fruit flavours with leather and spice overtones.

10. PEDRONCELLI ZINFANDEL - 2001- �20-00
A huge weighty Zinfandel packed with dark forest fruit flavours and a lovely tannic structure making it a perfect accompaniment to rich red meat or game dishes. Corkage Charge for own wines - �10-00 per bottle and for Champagne - �15-00 Please do ask if you wish to see our full list of wines.

 

CHAMPAGNES AND SPARKLING WINES

10. BOUVET CREMANT DE LOIRE NV - �17-00
One of France�s finest sparkling wines.
A rich yet elegant blend of the lightly floral, honeyed Chenin Blanc grape and 10% Chardonnay.

11. BEAUMONT DES CREYERES, GRANDE RESERVE NV - �29-50
Delicious with hints of pear, baked bread and even chocolate in this beautifully made champagne.
A soft mid-palate, then returns with a vengeance, finishing with walnut and honeytones.

12. VEAUVE CLIQUOT, BRUT YELLOW LABEL NV - �34.00
Like all their fine wines Yellow Label has been patiently aged in the chalk cellars in Reims which date back to Roman Times

13. BILLECART-SALMON NV - �40.00 - Brut Reserve
Our House Grande Marque was voted No 1 at the Stockholm Millenium Champagne tasting.
An elegant blend of 35% Chardonnay, 35% Pinot Noir and 30% Pinot Meunier.

14. TAITTINGER NV - �49.00 - Brut
A high proportion of Chadonnay delivering a heavier style ideal with food

15. BILLECART - SALMON NV �50.00
Brut Rose Salmon Pink in colour and with a lovely hint of Strawberry on the nose The palate is as elegant and delicate as the Brut

 

AND TO REALLY SPOIL SOMEONE SPECIAL!!

15. BOLLINGER, GRANDE ANNEE -1990 -�69.00 -Brut

16. DOM PERIGNON Moet & Chandon 1990 �110.00
Behind the hype, this is an extraordinary wine and probably one of the finest in the World

17. KRUG - 1989 - �125.00 - Brut

18. LOUIS ROEDERER, CRYSTAL - 1993 - �140.00 - Brut

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For any advice or further information regarding weddings, venue or food,
contact us on the numbers below.

For a location map of the hotel click here ... Map

 

Contact us using the numbers below or E-mail:

© This website and its contents are the copyright property of
Buckland-Tout-Saints Hotel
Goveton, Kingsbridge, Devon, TQ7 2DS. UK.
Telephone: +44 (0)1548 853055. Fax: +44 (0)1548 856261
or USA Freephone 1.800.435 8281

 

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