Local Produce Starters
Local Potato and Horseradish Soup
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Confit of Bacon Hock with an Apple Puree
Dartmouth Kiln Roasted Smoked Salmon with a Warm Potato and Anchovy Salad
Duck Breast Marinated with Grand Marnier and Smoked Over Oak
Local Produce Mains
Roast Breast of Duck on Puy Lentil and Pureed Beetroot
Chicken Supreme arranged on a Parmesan Risotto with a Wild Mushroom Sauce
Roast Sirloin of Beef with Caramelised Onions and Sweet Potato Chips
Braised Belly of Pork on a Brandy Apple Compote, Potato Pancake and Calvados Cream Sauce
Cannon of Lamb on a Butterbean Mash with Glazed Baby Carrots and a Thyme Jus
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