Bread Course
Chef’s Selection of Breads served with Tapenade
Ramekin of Kalamata Black Olives ~ £2.50
Starters ~ £7.50
Leek and Potato Soup drizzled with Double Cream and Curry Oil
Pressed Wild Game Terrine with
Cider & Apple Chutney and Young Leaves
Grilled Scallops garnished with Peas and Broad Beans with a Smoked Saffron & White Wine Veloute and Cherry Tomatoes
Seared Pigeon Breast Sliced over a Beetroot and Raspberry Relish
with Parsnip Crisps and Balsamic Syrup
Mussels and Crevette cooked in a Marinara Sauce with Crispy Fried Parsley, Tomato and Herbs
Warm Smoked Duck Salad garnished an Orange Compote and Chives
Main Courses ~ £19.50
Baked Duck Breast carved over a Pineapple and Butternut Squash Chutney with Rosti Potato and French Beans
Saddle of Lamb served with Fondant Potato, Spiced Parsnip Puree, Glazed Carrots and a Stock Reduction Sauce
Loin of Venison with Braised Red Cabbage, Cresse Potatoes, Cassis Syrup and French Beans
Chargrilled Sirloin Steak with Confit Potato and a Cassoulet of Wild Mushroom and Cherry Tomatoes
Grilled Seabass Fillets garnished with Spring Onion & Citrus Mash, Sweet Pepper, Tomato & Chilli Jam and Asparagus Spears
Whole Grilled Lemon Sole glazed with Herb Butter and Crayfish served with French Beans and Chunky Chips
Desserts ~ £6.50
A Mille Feuille of Meringue filled with Ice Cream and Fresh Fruit
Creamy Rice Pudding with a Dollop of Strawberry Jam
Sticky Date Pudding served with Clotted Cream Ice Cream
Turkish Delight Panacotta
Rhubarb and Champagne Crumble with Chunky Ginger Ice Cream
Warm Chocolate Fondant with Chunky Chocolate Ice Cream
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Cheese Course ~ £7.50
Westcountry Cheese Board Selection
Cornish Yarg, Devon Blue, Somerset Brie, Village Green served with Celery, Spring Onion, Red Grapes, Devon Cider Chutney
VEGETARIAN MENU - Example
Starters
Puff Pastry Case filled with Wild Mushroom in a Truffle Cream Sauce ~ £5.50
Quenelles of Blue Cheese Beignets served with a Green Salad and Tomato Chutney ~£5.50
Bramley Apple and Village Green Cheese Tart topped with Dressed Young Leaves ~ £5.50
Main Course
Broad Bean and Sweet Pea Risotto ~ £9.95
Penne Pasta Baked in Roasted Garlic and Tomato ~ £8.95
Chefs Spicy Bean Burger served in a Bap with Battered Onion Rings and Green Salad ~ £7.50
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