To commence

Cream of lentil soup (v)

Chicken liver parfait, apricot and rosemary chutney,
walnut toast

Scottish smoked salmon, parsnip remoulade, avruga caviar,
celery cress salad

Haddock & prawn fishcakes, creamed leeks,
crisp roquette

Breast of pigeon, pancetta,
butterbean cassoulet

Warm goats cheese and red onion tart,
hazelnut and apple salad

To continue

Roast Striploin of Ruby Red Beef,
thyme jus and Yorkshire pudding,

Roast leg of Lighthorne lamb, roast butternut puree

Both of the above served with roast potatoes & seasonal vegetables

Braised belly of pork, garlic and chive mash, fine beans and shallots,
mustard and apple jus

Fillet of sea bass, warm salad niçoise,
Poached hens egg, pesto dressing

Pave of Brixham cod, crushed olive potaotes, ratatouille,
confit of aubergine

Roast Mediterranean vegetable cannelloni, spinach puree,
red chard, red pepper dressing (v)

To conclude

Queen of puddings,
strawberry sorbet

Warm treacle tart,
Baileys ice cream

Chocolate and orange mousse, candied orange,
white chocolate sorbet

Lemon & thyme pannacotta, raisin biscotti,
raspberry compote

Warm sticky toffee pudding, vanilla ice cream,
butterscotch sauce

Selection of English and continental cheeses,
homemade crackers, celery,
grapes and chutney