Food & Drink: Seasonal Menu

Starter

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 Brixham Skate, Spring Onion Mash,

Char-grilled Courgettes, Sauce Vierge

Confit of Crediton Duckling, Honey Spices,

Savoy Cabbage, Pancetta, Parmentier Potatoes

Roast Rib-Eye of West Country Beef,

Boulangere Potatoes, Creamed Mushrooms,

Black Pepper Jus

Wild Mushroom Risotto, Salad of Herbs

Rack of Penhalvean Farem 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 Haney Roast Rigs 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

Please help yourself from the Buffet Table or our Waiting Staff will be pleased to serve you:

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