1st course
roast partridge
cep and confit leg raviollo – white onion and thyme purée
seared diver scallops
butternut squash purée – warm spiced raisins
goose confit and foie gras terrine
pickled baby beetroot – truffle brioche
avocado panna cotta
brixham white crab – tomato vinaigrette
ham hock cannelloni
soft boiled quails eggs – split pea purée – crispy pancetta
2nd course
mutton
roast loin – confit shoulder boulanger
slow roast fillet of beef
braised ox tail suet pudding – parsnip purée – braising jus
ark chicken
roast breast – black truffle boudin – soured cabbage – lardons – wild mushrooms
john dory
crushed ratte potatoes with basil – fennel purée – lobster oil
slow poached turbot
celeriac dauphinoise – braised celery – oyster and chive velouté
3rd course
hazelnut cheese cake
caramel ice cream – salted caramel
panettone bread and butter pudding
iced nougat parfait
gateau opéra
malted milk chocolate ice cream
grillotine cherry clafoutis
cherry ripple ice cream – almond crouqant
selection of west country cheese
3 courses & canapés £44.00
vegetarian, low calorie and alternative dishes are available on request
special diets willingly catered for
head chef : hadleigh barrett
sous chef : stuart brown
master chefs of great britain
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