STARTERS
Seasonal Homemade Kitchen Soups
Served with Warm Crusty Bread
Potted Natural Smoked Haddock & Bread
Baked with Parmesan & English Mustard
Poached New Season Asparagus & Crispy Parma Ham
With Warm Butter Sauce
Red Onions & Goats Cheese Tart
Wilted Salad Leaf
MAIN COURSES
Brixham Stone Bass Cooked in Dill Butter
Chilli Lime & Avocado Salsa
Devon Bred Free-Range Chicken Breast
Cream of Tarragon & Pine Nut Pesto
Ottery St Mary Tenderloin of Pork & Honey Cream Sauce
Sweet Potato & Bramley Apple Mash
Pan seared Rib-eye Steak
Flambéed in rose peppercorn sauce
DESSERTS
Sweet Somerset Strawberries
Crumbled Shortbread Biscuit
Poached Williams Pear with Cinnamon & Walnut Flambéed
Wrapped in Filo Pastry
Vanilla Bean & Mascarpone Cheesecake
Kiwi and Lime Coulis
Chocolate and Brandy Torte
Quenelle of Clotted Cream
