Table d’Hote Menu


An example of our main menu the Table d’Hote Menu.

FIRST COURSE

40°c Poached Loch Duart Salmon,
Smoked Eel, Garden Artichoke, Maple Glazed Foie Gras
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Poached and Roasted Breast of Wood Pigeon,
Celeriac Risotto, Poached Pear, Blue Cheese
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Pan Seared Hand Dived Scallop,
Glazed Pig Cheek, Black Pudding Bonbon, Raw Turnip
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Vulscombe Goats Cheese Pavé,
Candied Walnuts, Garden Beets, Apple Salad

MAIN COURSE

Local Wild Venison Loin,
Braised Red Cabbage, Piccolo Parsnips, Spiced Cranberries
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Roasted Fillet of Halibut,
Ale Braised Shallots, Creamed Salsify, Oxtail Tortellini
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Garlic and Thyme Roasted Cannon of Lamb,
Puy Lentil Cassoulet, Haggis Hash, Roasted Carrot Puree
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Citrus Roasted Fillet of Pollock,
Lewtrenchard Parsley Root, Cornish Cider, Steamed Mussels and Clams

DESSERT

Crispy Thin Apple and Almond Tart,
Burnt Honey Ice Cream
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Chocolate and Salted Caramel Delice,
Caramelised Banana, Peanut Butter and Banana Ice Cream
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Frozen Gingerbread Mousse,
Spiced Orange Salad, Aerated Chocolate Orange
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European Cheeses from our Cheese Board
(Supplement £4.95)

Three Courses £49.50 per person
Coffee and Petit Fours £4.50 per person

* Menu is subject to change. Please notify a member of staff of any food allergies or special requirements.

All prices include VAT at the current rate of 20%.