Starters

Garden of Jerusalem Artichoke Soup
Goats Cheese Tortellini
Poached Quail Egg

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Pave of Scottish Salmon
Vanilla Scented Kohlrabi
Buttered Spring Onion
Parmesan

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Pressing of Slowly Cooked Chicken Leg
Truffle Marshmallow
Crisp Ham

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Fillet of Sea Bream
Creamed White Beans
Celeriac and Chervil Puree
Split Truffle Jus

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Braised Ham Hock and Twice Cooked Shoulder
Apple Tagliatelli
Crispy Skins

Mains

Pan Caramelized Atlantic Pollock
Curry Scented Cauliflower
Parlourde Clams
Almond Emulsion

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Haunch of Local Estate Venison
Beetroot Marmalade
Black Pudding
Juniper Jus

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Roast Leg of Cornish Lamb
Rumbled thumps
Brussels Sprout and Braised baby Onions
Lamb Jus

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Salted Cod Fillet with Roasted Squash
Potato Gallette
Lemongrass Foam

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Honey Roast Duck Breast with its Own Sausage
Salsify
Sesame Scented Bok Choi
Honey and Lavender Sauce

Desserts

Pear and Almond Slice
Caramelized Marzipan
Yoghurt Ice Cream

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Hot Chocolate Tart
Toasted Banana Marshmallow
Cornish Milk Ice Cream

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Fig and Butter Puff Pastry
Mulled Wine Parfait Sphere
Crème Fraiche
Spiced Biscotti

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Lewtrenchard Set Custard
Banana and Passion Fruit
Poached Pineapple

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Vanilla Cooked Cream
Dried Winter Berries, Biscuit Crumb
Meringue Sticks

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A Selection of Fine West Country Cheeses
Chutney and Biscuits

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Coffee and Infusions
Small Pastries

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