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