Starters

Curried Parsnip Soup and Yoghurt

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Terrine of Cooked Pork Shoulder with
Pickled Baby Beetroot and Gribiche Sauce

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Grilled Mackerel Fillet
Piccalilli and Garden Leaves

Mains

Local Estate Venison Sausages
with Beans and Buttered Cabbage

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Pan Roasted Salmon with
Parmesan Creamed Pearl Barley and Spring Onions

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Slowly Braised Belly of Cornish Pork, Mustard Mash Potato
with a Celeriac and Apple Sauce

Desserts

Rosemary Scented Rice Pudding
with Granny Smith Apple Sorbet

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Chocolate Marquise with Pear Puree
with Milk Ice Cream

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A Selection of Fine West Country Cheeses
With Celery and Biscuits

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Coffee and Infusions
Small Pastries