Easter Sunday Lunch Menu

Sunday 1st April 2018


Creedy Carver Chicken and Wild Mushroom Ravioli,
Smoked Chicken and Tarragon Consommé

Citrus and Gin Cured Salmon,
Flaked Devon Crab, Pickled Cucumber, Fennel Herb

English Asparagus and Pea Risotto,
Parmesan and Truffle Tuile

Vulscombe Goats Cheese Pavé,
Beetroot Salad, Candied Walnuts, Granny Smith Apple


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

Citrus Roasted Fillet of Hake,
Crab Crushed Jersey Royals, Fowey Mussels, Cider Velouté

Garlic and Thyme Roasted Leg of Lamb,
Charred Tenderstem Broccoli, Pressed Potato, Mint Jus

Wild Mushroom and Spinach Tagliatelle,
Poached Hens Egg, Parmesan Crisp


Iced Vanilla Parfait,
Caramelised Apples, Almond Praline, Gingerbread Ice Cream

Bitter Chocolate Delice,
Candied Hazelnuts, Milk Sorbet, Chocolate Tuile

Stem Ginger Pannacotta,
Poached Rhubarb, Pistachio Sponge, Rhubarb Sorbet

British Cheeses from our Cheese Board
(Supplement £4.95 or £9.50 as an extra course)

Coffee and Petit Fours £4.50 per person

Three Courses £37.50 per person

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