Sample Dinner Menu

Chef's Homemade Soup of the Day

Tian of Handpicked Brixham Crabmeat, Shrimp & Lobster
roasted red pepper, herbed mascarpone & gazpacho dressing

Ashmoor Goats Cheese & Roast Red Pepper Ravioli
basil pesto & red pepper consommé

Confit of Duck Terrine
chilli & red onion marmalade with a toasted pine nut & rocket salad

Fan of Seasonal Melon
with black peppered strawberries & iced vodka

Grilled Sardine Bruschetta
buttered red chard & spinach with a garlic, parsley & caper butter
and poached egg

*****

West Country Beef Fillet
topped with a wild mushroom gratin
served with fondant potato and a port & rosemary jus

Roast Rack of Lamb
braised root vegetables, sautéed smoked bacon & Savoy cabbage with a thyme jus

Moroccan Marinated Chicken Supreme
roast spiced baby potatoes and cucumber salad with a coriander & lime dressing

Oven Roasted Gressingham Duck Breast
with orange & rhubarb pudding and a rosemary jus

Whole Baked Sea Bass
with wilted pak choi and a lemon grass & ginger sauce

Vegetarian Assiette
roasted beets with chargrilled asparagus & fried egg, goats cheese & herb charlotte with sweet potato & herb duchesse potato

Baked Salmon En Croute
with roasted peppers & olives finished with a caper butter sauce

****

White Chocolate & Raspberry Iced Parfait
sliced fruits and a rich raspberry syrup

Rhubarb Crème Brulee
mango sorbet & shortbread biscuit

Orange & Passion Fruit Tart
tropical fruit raita with orange & clove sherbet

Tastings of Chocolate
white chocolate pannacotta, milk chocolate & dark chocolate iced parfait,
dark chocolate & rosemary ice cream, raspberry coulis & brandy snap basket

West Country Cheeseboard
with celery, apple, chilled grapes and a selection of savoury biscuits

Lemon Cheesecake
confit lemon & blueberry coulis

Home Conferences Local Interest Accommodation Booking Tariff Cuisine Location Special Events Contact Us