Dinner Menu

STARTERS

Terrine of Smoked Salmon and Trout layered with Anchovy Butter, served with a Light Dressing

Fillet of Plaice rolled with Spinach and Sliced Mushrooms, Poached and served with a White Wine Butter Sauce

Warm Roquefort Devon Blue Cheesecake served with Pears in Balsamic Vinegar

Tortilla filled with Chicken, Peppers, Chilli and Cheddar, served with a Lime, Coriander and Sweet Chilli Dressing

Slices of Goats Cheese layered with Fresh Strawberries warmed in the oven and served with a Spicy Strawberry Dressing

Chef's Home made Soup of the Day

MAIN COURSES 

Half a Gressingham of Duck slowly roasted  and finished with an Orange Marmalade Sauce

Shank of Lamb, slowly Roasted with Red Onion, Garlic, Rosemary and Black Olives

Half a Roasted Guinea Fowl, served with a Compote of Apricots and Oranges set on a bed of Red Cabbage and finished with a Bacon, Thyme and Red Wine Sauce

Traditional Coq au Vin, Chicken Casseroled in Red Wine, Shallots and Garlic

Pan Fried Fillet of Beef, finished with a Gratin of Mushrooms and Horseradish

Fresh Salmon Steak oven baked with a topping of Fresh Herbs and grated Peccorino Cheese

Fresh Fillets of Seabass, baked in the oven and Served with a Mixed Pepper and Orange Butter

All Main Courses served with Fresh Vegetables and Potatoes of the Day

(French Fries available on request)