Please choose 1 from each course
Starters
- Duck and Fois Gras pate with a caramelised red onion chutney, port reduction and toasted walnut bread
- Smoked Scottish salmon with a “Brunoise” of tomato, capers and gherkin, wild rocket salad and a horseradish and lemon cream
- Roasted Mediterranean vegetable terrine with a tomato fondue and watercress salad
- Confit duck leg, served warm and crispy, with a bean shoot, cucumber and salad onion served with a honey and soy dressing
- Baked Devon scallops and tiger tail prawn in a watercress and mustard sauce with a puff pastry crust and lemon mash
Sorbet or fish course
Sorbet
- Blackcurrant sorbet
- Lemon sorbet
- Orange sorbet
- Mango sorbet
- Champagne sorbet
Or, Fish
- Salmon en Croute and hollandaise
- Paupiette of lemon sole with a white wine sauce and spinach
- Timbale of red snapper and Parma ham tuille and pesto dressed leaves
Main Course
- Individually baked fillet of beef Wellington with wilted baby spinach, marmite parisene potatoes and a Madeira glaze
- Char grilled loin of venison with roasted root vegetables, Dauphinoise potatoes and a cranberry and port jus
- Braised shank of lamb or Rump of Lamb with a fondant potato, bacon wrapped beans and a redcurrant and mint gravy
- Baked turbot steak with a courgette and aubergine and tomato “macedoine” with a green leaf salad and sauté potatoes and a red pesto dressing
- Grilled whole sea Bass (or 2 filets) with a caper, lemon and garlic butter, butter-filed king prawns and a vegetable cous cous
Vegetarian Options
- 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
- Mousse of dark and white chocolates on a raspberry coulis with “chantilly” cream and redcurrants
- Devon apple crumble with clotted cream and custard
- Fruits of the forest Pavlova with West Country clotted cream and mango coulis
- Lemon cheesecake topped with black cherries, mascarpone and mixed nut crackling
- Vanilla pod crème brulee with fresh strawberries and a stem ginger ice cream
- Orange charlotte with fruits of the forest and crème fraiche
- Trio of desserts: brulee, crumble and bavoise
Cheese Board
A selection of three cheeses locally sourced and served with spiced apple chutney, rustic breads or water biscuits, celery and grapes