Browns Hotel has an established reputation for mouth-watering food; the restaurant defines our dedication to using the finest, freshest, local produce, whenever possible sourced from the fertile Dartmoor land and featuring the very best West Country ingredients, put together with flair and imagination, guaranteeing exciting flavours and irresistible presentation.

Our wedding selector menu is a quick guide to what we offer. It is possible to substitute any dish featured, as you may also like to add your own favourites. We will help you explore all possible options, ensuring that we give you not only a day to remember, but also one that you feel is really yours – we firmly believe there is no set formula.In addition to our full menu we are pleased to provide canapés for your guests. 

Canapés Menu @ £9 per head

Spinach & Sweet Red Pepper Roulade
Carpaccio of Venison, with Horseradish Cream
Home Cured Salmon with Cucumber Pickle
Corn Fed Chicken & Basil Brochettes
Sole Goujons & Tartar Sauce
Home Made Vegetable Crisps

Or substitute any of the above for the below if you have vegetarians in your party:
Devon Blue Cheese Mouse served on Whole meal Oatcake

Wedding Breakfast Selector Menu @ £41.50

To Start

Exe mussel and potato chowder,crisp ham, cumin oil
Vulscombe goats cheese terrine,soused beetroot, candied walnuts
Hot smoked salmon,lemon, raisin and caper dressing
Fillet of sea bass, parsnip, crisp ham, truffled shitake
Smooth chicken liver parfait, pickled vegetables
Seared breast of wood pigeon, spiced red cabbage, truffled cauliflower
Roast monk fish, parsnip, crisp ham, truffled shitake
Chicken liver parfait, pickles, granary toast
Celeriac soup, nutmeg cream
Line caught sea bass, shitake, split jus, crisp ham
Roasted butternut squash soup, nutmeg cream
Grilled fillet of red mullet, saffron and roasted langoustine bisque
Home cured organic salmon gravlax, duck egg dressing, dill & fennel salad
Smooth chicken liver and foie gras parfait, pear and vanilla chutney, hazelnut brioche
Vulscombe goats cheese terrine, celery, grapes, golden raisins and sherry caramel

Mains

Rare roasted sirloin of beef,shallot, mustard, maderia
Grilled fillet of sea bream,cornish crab, fennel, broccoli puree
Slow roasted pork belly,fondant potato, braeburn apple, calvados
Chicory and spinach tartlet,sherry caramel, red onion and gherkin relish
Roast Newlyn brill,parsley, capers, lemon
Devon blue and shallot frittata, chicory, sherry caramel
Butter roasted breast of guinea fowl,field mushroom
Baked fillet of Cornish cod,Chorizo, chive,lemon
Oxford blue and red onion frittata,Parsley and hazelnuts
Creedy carver duck breast, grain mustard, Madeira
Roasted sirloin of Ruby Devon beef, fondant potato, thyme jus
Baked fillet of halibut, Exe mussel and potato chowder, cumin oil
Butter roasted breast of corn fed chicken, braised chicory, roasted fig puree and Madeira
Poached fillet of sea bream, Thai spiced volouté, bok choi, ginger & sesame
Wild mushroom and sage risotto, parmesan galette

Dessert

Baked vanilla cheesecake. orange, pistachio
Baked dark chocolate fondant, yoghurt sorbet
Clotted cream crème brulée, rhubarb sorbet
Passion fruit panna cotta,lime and coconut sorbet
Espresso panna cotta,yoghurt ice cream
Stem ginger loaf, honey ice cream
Baked dark chocolate fondant, vanilla ice cream 
Clotted cream crème brûlée, cassis sorbet 
White chocolate and espresso marquise, caramel sauce, cocoa sorbet
Mango pannacotta, coconut tuille, passion fruit syrup
Selection of fine West Country cheeses, homemade oatcakes

(Dishes may contain nuts, please ask a member of the team if you require assistance)