Duke’s Table Menu
A Trio of Creamed Soup
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Assiette of Seafood
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Champagne Sorbet
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Fillet of West Country Beef
Roast Rack of English Lamb
Roast Breast of Devonshire Duckling
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Chef’s Assiette of Individual Desserts
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Cheeseboard
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Coffee & Petit Fours
stuffed with wild mushrooms, wrapped in smoked bacon set on a truffle enhanced glaze.
sliced pink with caramelised grapes and puy lentils.
with orange and rhubarb pudding on a rosemary jus.
