Easter Sunday Lunch Menu

Sunday 16th April 2017

Starters

Ballotine of Confit Chicken,
Pickled Wild Mushrooms, Baby Leeks, Truffle Aioli

Lemongrass and Chilli Cured Salmon,
Flaked Devon Crab, Thai Purée

English Asparagus and Pea Risotto,
Parmesan and Truffle Tuile

Velouté of Wild Mushrooms,
Sourdough Croutons, Truffle Essence

Mains

Roasted Topside of Devon Beef,
Roast Potatoes, Caraway Cabbage, Red Wine Jus

Citrus Roasted Fillet of Hake,
Crab Crushed Jersey Royals, Sea Herbs and Gherkin Butter

Garlic and Thyme Roasted Leg of Lamb,
Seasonal Vegetables, Dauphine Potato, Mint Jus

Baked Tian of Aubergine and Ratatouille,
Goats Cheese Glaze, Balsamic Reduction

Desserts

Crispy Thin Almond and Apple Tart,
Honey Ice Cream

Bitter Chocolate Delice,
Candied Hazelnuts, Praline Ice Cream

Eton Mess,
Vanilla Cream, Berry Sorbet

A Selection of European Cheese
(Supplement of £4.95 or £9.50 as an extra course

£35.00 per person

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