(Please, make one selection from each course, plus one vegetarian option)
Starters
- Chefs Homemade Soup-Leek & Potato or Tomato & Basil
- Smoked Salmon & Prawn Brushetta with a Tomato & Mustard Mayonnaise, & a Lemon Dressing
- Warm Tartlet of Feta Cheese, Cherry Tomatoes & Basil with Salsa Dressed Leaves
- Salad of Parma Ham, Beef Tomato, Mozzarella & Red Onion Marmalade & a Pesto Dressing
- Duck & Pork Terrine with a Spiced Apple Chutney & Toasted Rustic Bread
- Crown Galia melon on a Fruit Coulis with Seasonal Berries
The Main Event
- Braised Loin of Pork in Wholegrain Mustard and a Cider Sauce served on a bed of Stilton Mash
- Roast Sirloin of Beef with Yorkshire pudding & Pan Jus with Roast Potatoes
- Baked Supreme of Chicken in a Wild Mushroom, Tarragon and White Wine sauce with Sauté Potatoes
- Pan Fried Salmon supreme Wrapped in Parma Ham with a Tomato and Garlic sauce with Minted New Potatoes
- Roasted Loin of Lamb with an Apricot and Almond Stuffing, Mint and Redcurrant Jus and Crusted Garlic Potatoes
- Oven Baked Breast of Duck with a Honey & Soy Sauce, Dauphinoise Potatoes
All the above are Served with a Selection Seasonal Vegetables
Vegetarian Option
- Roasted Provencal Vegetable Tarte Tatin with Pesto dressed Rocket Leaves and Parmesan Shavings
- Timbale of Breaded Goats Cheese and Mediterranean Vegetables, Parmesan Tuille and Tomato Dressing
- Red Pepper and Basil Risotto with Garlic Roasted Flat Field Mushrooms Rocket Leaves and Red Pesto
Desserts
- Traditional Summer Pudding with Crème Fraiche & a Fruit Coulis
- Devon Apple Mille Feuille with a Chantilly Cream & Butterscotch Sauce
- Fruits of the Forest Pavalova with West Country Clotted Cream
- Lemon Cheesecake topped with cherries, mascarpone &mixed Nut Crackling
- Warm Chocolate Tart with Clotted Cream a Chocolate Tuille
- Profiteroles Filled with a Baileys Cream Served with Warm White and Dark Chocolate Sauces