Soup of the night
Always Vegetarian
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Confit of Belly Pork
Puy lentils, Chorizo, Herb Salad, Thyme Jus
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Pan Toasted Looe Scallops
West Country Black Pudding, Orange, Polouch Salad, Aged Balsamic
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Home Smoked Chicken waldorf Salad
Apples, Celery, Walnuts, Carotine Oil
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Pan fried Fillet of Atlantic Cod
Chic Pea Gateau, Tomato Archar, wild Mushroom Beurre Blanc
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Porthallow Farm Fillet of Beef
Steamed Kidney Pudding, Fondant Potato, Veal Jus
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Pan Seared Barbary Duck Breast
Deep Fried Goats Cheese, Poached Hens Egg, Shallot Sauce
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Grilled Locally caught whole Plaice
Marinated in Olive oil, Chilli’s,Garlic, Pimento’s, Oregano and Lime
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Green Apple Bavaoise
Apple crisp, Apple Sorbet
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Bitter Lemon Tart
Grape Coulis, Chocolate art
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Panatonne Bread and Butter Pudding
Orange and Mascapone ice cream
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West Country Cheeses
Wafers, Balsamic Grapes