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A UK wedding venue with superb facilities, wonderful views and a tranquil setting, second to none.
Updated 26th April 2004
Use the following links to navigate our wedding pages...
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Wedding Cuisine served in the Kestrel Rooms adjacent the Sun Terrace.
Wedding and Party
Menu 1
A Terrine of Seafood with Tomato Salad served with Cucumber and Wholegrain
Mustard Dressing
A Duo of Cauliflower and Carrot Mousse with Chilli and
Chive Oil A Wild Mushroom Soup finished with Cream
********
Pan Fried Chicken Breast with Lyonnaise Potatoes and a
Tarragon Sauce Baked Fillet of Salmon with a Herb Mash and a Chive Butter
Sauce
Roast Local Beef with Yorkshire Pudding, Roast Potatoes and a Red Wine
Sauce
********
Lemon Tart with Orange Sorbet and an Orange Sauce
A Duo of White and Dark Chocolate Mousse with Mint Sauce
Fresh Fruit Salad in Vanilla Syrup with Clotted Cream
********
Coffee
�27.50 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 Reception Setting in the Kestrel Rooms
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
********
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
*******
* 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
********
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
�
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
********
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
********
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
********
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
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
********
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
********
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
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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.
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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.
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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
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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
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
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� 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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