Main Courses Local Best End of Lamb
marinated in Burgundy served with Wild Mushrooms and Fondant Potato
Medallion of Beef
Fillet topped with a Field Mushroom & Thyme Duxelle wrapped in Puff Pastry
and served with Dauphinoise Potatoes
Medallions of Pork
Loin topped with Apple and Pear Compote, Roast Potatoes and a Scrumpy Cream
Sauce ~ NEW
Roulade of Westcountry Pork Fillet filled with Cornish
Yarg and Caramelised Shallots wrapped in Pancetta Sliced over a Sundried Tomato
Coulis with Dauphinoise Potato
Confit Chicken Leg
and Pan-fried Breast served with Goose Fat Potatoes and a Sage & Onion
Gravy
Pan Fried Gressingham Duck Breast carved over
Caramelised Root Vegetables and Kumquats ~ NEW
Saddle of Venison
with Red Cabbage flavoured with Star Anise on a Soft Herb Potato Cake
Half a Pheasant
oven baked with Pan-fried Seasonal Greens & Smoked Lardons served with
Confit Potatoes
All of the above will be served with
a selection of seasonal vegetables
Flash Fried Sirloin Steak served medium
with Baked Tomato, Grilled Field Mushrooms, Twice Baked Chunky Fries, a Black
Pepper Cream Sauce and a Medley of Seasonal Vegetables
Fish Main Courses
Grilled Fillets of
Lemon Sole with Creamed Peppered Mash, Peas Bonne Femme and Grilled Local
Scallops
Toasted Sea Bass
Fillet served with Crushed Garlic Mids and a Twist of Tri-colour Roasted
Peppers
Delice of Salmon
topped with Smoked Salmon Butter wrapped in Filo Pastry and served with a Bowl
of Steamed Vegetables and Confit Potatoes
Battered Locally Sourced Fillet of
Fish traditionally served with Mushy Peas, Tartare Sauce, Seasoned Chips and
Pickled Onions
Sustainable
Sourced Lobster overflowing with Scallops and Crevettes bound in a Saffron and
Pastis Sauce simply served with Bowls of Peppered New Season Potatoes and Bowls
of Panache of Seasonal Vegetables ~ NEW
Vegetarian
Mains ~ Please
choose one
Butternut
Squash & Chick Pea Masala with Fragrant Pilau Rice & Poppadum
Tagliatelle
bound with a Mediterranean Caponata and Shavings of Parmesan Cheese
Goats Cheese and
Sun-blushed Tomato Tart topped with Wild Rocket Leaves and Sauteed Potatoes 
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