Combe’s Festive Lunch & Dinner menus
have December all wrapped up

We offer great food and simple, warm hospitality. Open the broad oak door to be greeted by a huge, log burning fire, towering pine tree, garlands of greenery, candlelight and fresh festive flowers. We won’t overdose you with gaudy decorations.

Combe House can accommodate private parties for up to 50 people in the elegant Panel Room. There is also the opportunity for exclusive use of the candlelit Georgian Kitchen and Green Mural Dining Room for smaller numbers.

To book, call 01404 540 400, or email stay@combehousedevon.com

Selection of Combe Canapés on arrival

1st course

salmon
beetroot cured, pickled beetroot, watercress, horseradish crème fraiche

ark chicken and foie gras terrine
quince jelly, olive oil brioche

ragstone goats cheese
pain d'épices, pickled carrots, carrot purée

2nd course

venison
roast haunch, roasted jerusalem artichokes, braised red cabbage

pork
braised shoulder, roast loin, caramelised apple, pancetta hash

bass
pan seared, champ potato with crab, confit baby fennel, ginger velouté

3rd course

griottine cherry and white chocolate mousse
dark chocolate ice cream

hazelnut parfait
caramel ice cream, hazelnut brittle

selection of westcountry cheese

To make your booking please call 01404 540 400

Price
£33.00 three courses and canapés
£28.00 two courses and canapés
£3.50 coffee & petit fours

selection of combe canapés on arrival

1st course

scallops
pan seared, parsnip purée, marinated golden raisins, verjus

foie gras
red onion jam, cassis jelly, olive oil brioche

quail
roasted, cep purée, cep risotto, madeira cream

pork
belly ballotine, boudin noir, caramelised apples, cider vinegar jus, grain mustard

ragstone goats cheese
pain d'épices, membrillo, artichokes à la grecque

2nd course

venison
roast loin, pancetta hashed potatoes, cream savoy, wild mushrooms

ark chicken
roast breast, sage and onion fritter, ballotine of leg, soured cabbage, thyme jus

duck
roast breast, jerusalem artichoke purée, braised red cabbage

brill
seared fillet, mussel and clam fregola, spinach, roasted salsify

bass
pan seared, crushed ratte potatoes with crab and capers, confit baby fennel, ginger cream


3rd course

white chocolate mousse
with griottine cherries, pistachio ice cream

prune frangipane tart
caramelised almonds, prune and armagnac ice cream

peanut parfait
dark chocolate mousse, caramel ice cream

steamed marmalade pudding
mascarpone sorbet, candied orange

selection of westcountry cheese

To make your booking please call 01404 540 400

Price
£49.00 three courses and canapés
£4.50 coffee & petit fours

Parties
Parties of up to 9 guests may order from the menu on the day
Parties of 10-15 are requested to pre-order from a choice of 2:2:2
Parties of 16+ should select a set menu from the options listed above

Private Room Hire
Available at £175.00
The Georgian Kitchen is suitable for 8 - 12 guests
The Panel Room is suitable for 13 - 50 guests
For parties of 20+ room hire is waived

Master Chefs of Great Britain
Head chef: Hadleigh Barrett
Sous chef: Stuart Brown

Dietary Requirements
Willingly catered for, please kindly ensure that all dietary requirements are advised prior to arrival so that your guests' needs can be met

Deposits
A deposit of £175.00 is required on booking for all private parties and groups of 10+
Payment methods accepted: credit / debit card, cash, bank transfer

Full Payment
For groups of 10+ full payment for all meals is required 14 days in advance
All beverage cost and any other extras can be settled on departure

Cancellation
In the event of cancellation of parties of 10+ (including for reasons of bad weather) we regret that deposits cannot be returned but your event will be transferred to an alternative mutually convenient date