STARTERS
Seared Red Mullet with Rosemary Scented Mussels
Or
Leek and Wild Mushroom Tart served with Dressed Salad Leaves
Or
Ham Hock Terrine with Warm Fig and Apple Compote
Or
Vegetable Soup with Smoked Bacon Dumplings
MAIN COURSES
Delice of Grilled Salmon with Spiced Shellfish Butter, Fondant Potato and a Jumble of Green Vegetables
Or
Baked Loin of Local Lamb with a Seared Kidney, Balsamic, Red Onions, Roast Potatoes, Glazed Baby Carrots and Fine Green Beans
Or
Roast Breast of Duck with Braised Red Cabbage, Morello Cherries and Port with Rosti Potato and Haricot Beams Wrapped in Pancetta
Or
Roulade of Griddled Aubergines filled with Bulgar Wheat, Pistachios and Feta Cheese served in a Spiced Plum Tomato Sauce
DESSERTS
Sticky Toffee Bread and Butter Pudding with Toffee Sauce
Or
Buttermilk Panacotta with Deep Fried Christmas Pudding
Or
Dark Chocolate Tart with Mille Feuille of Vanilla Ice Cream and Shortbread
Or
Westcountry Cheese Board (Cornish Yarg, Devon Blue and Somerset Brie)
served with Grapes, Celery and Saffron Cake
Tea or Coffee served with Chocolate Brownies
