Bread Course
Chef’s Selection of Home Made Breads served with Tapenade
Starters
Leek and Potato Soup drizzled with Double Cream and Curry Oil (V)
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
Warm Smoked Duck Salad garnished an Orange Compote and Chives
Goats Cheese and Bramley Apple Tart with with Dressed Green Leaves (V)
Main Courses
Broad Bean and Sweet Pea Risotto with Asparagus Spears,Parmesan Shavings and Dressed Salad (V)
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
Baked Mozzarella and Tomato Pancake with Fresh Pesto Dressing and Mixed Green Leaves (V)
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
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
Westcountry Cheese Board Selection
Cornish Yarg, Devon Blue, Somerset Brie, Village Green served with Celery, Spring Onion, Red Grapes, Devon Cider Chutney
Coffee
Cappuccino, Latte, Mocha, Americano, Espresso
Tea
English Breakfast, Earl Grey, Peppermint, Fruit, Green Tea
Hot Chocolates
Classic, Fudge, Malteaser, Nutella
