| *Starters * |
Butter, sage and sweet potato soup , with crème fraiche. |
| |
| Smooth chicken and liver pate, fruit chutney and warm toast. |
|
| Crispy breaded Looe market squid, with piri - piri sauce |
| |
| Warm baked goats cheese, walnuts, beetroot and cranberry dressing. |
| |
| Asparagus, Parma ham and mozzarella salad, grilled Bruschetta, with truffle
oil dressing. |
| |
| Smoked haddock fish cake, with coriander mayo.
|
| |
| Warm smoked salmon. Devon crab and cheddar tart, with pea dressing.
|
| |
| Pan seared Looe market scallop with fresh ceaser salad. |
| |
| *Main course* |
| |
| Honey roast gressingham duck breast, roast beetroot, new potatoes and five spice juice. |
| |
| Medallions of English fillet beef, horseradish mash and red wine juice. |
| |
| Breaded chicken escalope, smoked bacon and sage crushed potato and garlic and herb butter. |
| |
| Slow roasted West Country pork belly, with apricot and rosemary, mash potatoes, and light pork gravy. |
| |
| Pan fried sea bass, with coriander mash potato, and creamy scallop, fennel and saffron sauce. |
| |
| Slow cooked lamb shank, with tomato, rosemary and chickpeas, and lemon and garlic roast potatoes. |
| |
| Roast tomato, pepper and basil tart tatin, with aubergine puree, and root vegetable gratin. |
| |
| *Dessert plate … *to share** |
| |
| Vanilla brulee |
| |
| Chocolate brownie |
| |
| Sticky toffee pudding |
| |
| White chocolate mousse |
| |
|
Dark chocolate ice-cream with orange sorbet |
| |
