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STARTERS |
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Chilled Vichyssoise with Flaked Smoked Haddock and Chives |
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Chilled Gazpacho with Basil Sorbet |
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Cream of Jerusalem Artichoke Soup with Wild Mushrooms |
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Cream of Butternut Squash Soup with Curry Cream and Flaked Almonds |
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Leek and Potato Soup with Flaked Smoked Haddock and Chive Cream |
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Pan Fried Scallops, Fennel and Orange Salad |
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Roasted Tuna 'Nicoise', Tomato Vinaigrette |
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Pan Fried Scallops, Apple and Hazelnut Salad, Cider Nage |
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Lobster and Langoustine Salad, Gazpacho Vinaigrette |
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Devon Crab with Crème Fraîche, Mango Dressing |
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Salad of Crab with Tomato Vinaigrette, Basil Oil and Fennel |
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Pan Fried Scallops with Chorizo, Spiced Red Wine Jus |
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Smoked Haddock with a Poached Egg, Warm Shallot Potato, Roquette Salad |
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Pan Fried Scallops, Morteau and White Bean Purée Spiced Red Wine Jus |
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Wild Mushroom Risotto, Artichokes and Olives |
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Tomato and Mozzerella Risotto, Asparagus Tips, Balsamic Vinegar and Basil Oil |
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Seared Scallops with Thai Salad, Rice Wine Dressing |
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Smoked Salmon and Crayfish Parcel, Lemon Vinaigrette |
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Loin and Confit of Rabbit with Celeriac and Vanilla |
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Chicken Liver Parfait, Rhubarb Chutney, Brioche Toast |
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Salad of Chicken Livers and Flaked Duck Confit Sherry Vinaigrette |
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Cream of Celery Soup with Apple and Walnut Cream |
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Seethed Pork Cheeks served with Braised Lentils |
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Gravadlax of Salmon, Cucumber and Grain Mustard Relish |
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Puff Pastry of Mushroom Duxelles and Poached Egg, St Enodoc Asparagus, Hollandaise Sauce |
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Tomato and Black Olive Tart, Roquette Sorbet |
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Smoked Scallops with Lime and Star Aniseed
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Puff Pastry of Smoked Haddock and Poached Egg, Grain Mustard Cream |
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Salad of Hog’s Pudding with Potato Galette and Poached Egg,Chilli Oil and Balsamic Vinegar |
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Cream of Leek and Potato Soup with Lettuce and Mussels |
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Calves Sweetbreads, Potato Pancakes and Mushrooms, Vermouth Sauce |
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MAIN COURSES |
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Fillet of Glenarm Salmon with Orange and Star Anis Butter |
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Halibut Fillet with Red Cabbage and Trompette Mushrooms, Juniperberry Nage |
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Fillet of Sea Bass and Sweet Peppers, with Basil Oil and Balsamic Vinegar |
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Line Caught Sea Bass 'Mouginoise', Mussel Broth |
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Pan Fried Sea Bass with Mussel and Tomato Ragoût |
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Skate Wing with Capers and Croutons, Beurre Noisette |
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Red Mullet with Crushed New Potatoes and Saffron Bouillon |
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Duo of Red Mullet and Sea Bass, Spring Vegetables, Thyme and Orange Nage |
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Fillets of John Dory, Veal Sweetbreads, Potato Pancakes and Cep Cream |
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John Dory and Tomato Risotto with Mussels in Saffron Sauce |
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Fillet of Halibut with a Potato Crust, Cider Cream Sauce |
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Breast of Chicken with Baby Carrots and Broad Beans, Tarragon Cream Sauce |
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Breast of Duck with Root Vegetables, Shallot and Honey Sauce |
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Pot Roasted Breast of Guinea Fowl, Leaf Spinach, Cassis and Honey Jus |
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Suprême of Guinea Fowl, Parsley Purée and Mange Tout, Lemon and Honey Sauce |
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Rabbit Leg wrapped in Parma Ham, Ragout of White Beans, Chantrelle Mushrooms, Thyme Jus |
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Fanned Chump of Lamb with Ratatouille, Potato Cocottes and Basil Jus |
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Best End of Lamb with Pea and Mint Purée, Baby Carrots and Potato Fondant |
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Duo of Venison and Partridge, Stuffed Cabbage and Root Vegetables, Cranberry and Cassis Jus |
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Devon Beef Fillet and Rich Oxtail, Parsnip Purée, Red Wine Jus |
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Devon Beef Fillet, Pea Puree and Smoked Bacon, Madeira Sauce |
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Devon Beef Fillet, Ribbons of Carrot and Courgettes, Tarragon Jus |
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Devon Beef Fillet with Sweetbreads and Creamed Spinach, Herb Jus |
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Fillet of Sea Bass with a Potato Crust, Fennel & Cucumber Spaghetti, Dill Sauce |
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Suprême of Corn Fed Chicken with Roasted Garlic
Chantrelle Mushrooms and Smoked Bacon Potato Rösti |
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Suprême of Corn Fed Chicken with Pesto
and Parmesan Potatoes |
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Calves Liver and Bacon, Sage Potato Puree, Shallot and White Wine Jus |
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Devon Beef Fillet with Tomato Fondue and Spinach Purée, Potato Fondant |
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Roulade of Pork Belly, Braised Red Cabbage, Apple Compote |
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DESSERTS |
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Creamed Pistachio Rice with a Rich Chocolate Ganache |
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Poached Peach with Raspberry Cream and Lime Syrup |
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Strawberry Shortbread with Vanilla Cream |
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Rhubarb and Sweet Wine Trifle |
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Trio of Strawberry Summer Desserts (Weather Permitting!) |
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Mixed Berry Creme Brulee |
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Iced Chocolate Parfait, Caramelised Pistachio Nuts |
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Chocolate and Caramelised Hazelnut Mousse, Butterscotch Sauce |
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Delicate Apple Tart, Mousse and Cinnamon Cream |
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Iced Aniseed Parfait, Blackcurrant Coulis |
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Chocolate and Raspberry Mousse, Lime Syrup, Raspberry Granité |
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Pineapple and Shortbread Mille-feuille, Coconut Cream |
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Warm Fig Tart, Sweet Onion Jam, Vanilla Ice Cream |
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Warm Apricot Rice Pudding, Amaretto Anglaise |
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Iced Drambuie Parfait, Caramelised Almonds. Honey Cream |
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Pannacotta with Roasted Pineapple and Pistachio Biscuit |
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Mille Feuille of Apple with Cinnamon Cream, Poached Rhubarb |
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Trio of Apple Desserts with Cinnamon Cream |
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Buttermilk Pudding, Poached Pear and Shortbread Biscuit
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Pineapple and Ginger Sablé, Rum Sauce |
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Pear and Frangipane Tart, Butterscotch Ice Cream |
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Warm Apricot and Almond Tart, Amaretto Ice Cream |
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Bitter Chocolate and Cointreau Mousse, Lime Syrup |
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Warm Pear Frangipane Tart, Butterscotch Ice Cream |
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Our Rhubarb Speciality Desserts |
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Chocolate and Peanut Fondant, Peanut Ice Cream |
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White Chocolate Cheesecake with Strawberries, Clotted Cream Ice Cream |
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Apple and Blackberry Crumble Tart, Clotted Cream Ice Cream |
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