Seared Fillet of Salmon on Wilted Baby Spinach with a Pan Fried Dived Scallop, Lemon and Thyme Butter Sauce
Terrine of Wood Pigeon, Duck Confit and Foie Gras with a Shallot and Madeira Dressing
Home Made Goats Cheese Ravioli with Parmesan Shavings and Truffle Butter
Cream of Carrot Soup finished with Coriander Pesto
Rosette of Galia Melon drizzled with Lime Syrup and accompanied by a Pear Sorbet
Wing of Skate, Spring Onion Mash, Char-grilled Courgettes, Sauce Vierge
Confit of Crediton Duckling, Honey Spices,Savoy Cabbage, Pancetta, Parmentier Potatoes
Roast Rib-Eye of Beef, Boulangere Potatoes, Creamed Mushrooms, Black Pepper Jus
Wild Mushroom Risotto, Salad of Herbs
Rack of Penhalvean Farm Lamb, Ruby Port Wine and Rosemary Jus (Supplement £6.00)
All of the day's main dishes are served with seasonal vegetables
Salad of Fresh Fruits served with Devonshire Clotted Cream
Jellied Terrine of Candied Blood Orange with a Passion Fruit Sorbet and Raspberry Sauce
Chocolate Fudge Cake layered with Rum Truffle Mousse topped with Pistachio and White Chocolate Panna Cotta
Port and Honey Roast Figs presented in a Vanilla Tuile Basket with Mascarpone
A selection of Three West Country Cheeses from our Cheese Menu served with Grapes, Walnut Bread and Apple Brandy Chutney
