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STARTERS |
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Carrot, Orange and Ginger Soup, Coriander Cream |
£8.50 |
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Seared Scallops with Thai Salad, Rice Wine Dressing |
£12.80 |
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Puff Pastry of Smoked Haddock and Poached Egg with Mushrooms
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£12.00 |
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Tomato and Mozzarella Risotto, Cucumber & Olive Salsa |
£10.50 |
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Smoked Duck Salad, Split Balsamic Vinaigrette |
£12.80 |
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MAIN COURSES |
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Fillet of Halibut with a Potato Crust, Braised Gem Lettuce, Cider Cream |
£19.50 |
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Monkfish Loin wrapped in Prosciutto Ham, Potato Purée,
Orange and Balsamic Vinegar Sauce
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£21.00 |
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Suprême of Corn Fed Chicken with Herb Ravioli, Pesto and Pine Nuts |
£18.00 |
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Roulade of Pork Belly, Red Chard, Buttered New Potatoes and Apple Compote |
£17.50 |
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Devon Beef Fillet with Tomato Fondue and Spinach Purée, Potato Fondant |
£22.50 |
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DESSERTS |
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Devon and Somerset Farmhouse Cheeses |
£8.75 |
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Strawberry and White Chocolate Cheesecake, Clotted Cream Ice Cream |
£8.50 |
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Iced Aniseed Parfait with Blackberry Coulis, Carraway Biccuit |
£7.50 |
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Peach Condé with Vine Peach Sorbet |
£7.50 |
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Trio of Raspberry Desserts |
£9.00 |
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Coffee and Homemade Fudge and Macaroons |
£3.50 |
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