10 March 2010
Appetizers
*(V) Cream of Sweet Potato, Red Pepper & Ginger Soup
* Warm Salmon, Sole & Scallop Mousse garnished with Seared Scallops & Saffron Foam
(V) Chickpea fritter flavoured with Coriander on a Mango & Pepper Salsa
Rilettes of Branscombe Rabbit with a Rabbit Jelly & fingers of toasted Brioche
*(V) Steamed local Asparagus wrapped in Home Smoked Salmon veiled in a Lemon Hollandaise
Escot Wild Boar & Gay farm rare breed Pork Terrine studded with Chestnuts served with Melba Toast & Homemade Crab Apple Jelly
*****
Main Courses
Confit of Creedy Farm Duck resting on Slow Roast Belly of Gatcombe Farm Pork accompanied by Cous Cous cooked in Duck Stock perfumed with Spices & Honey
*High welfare Gatcombe Farm loin of Veal & homemade Faggot served with Pan fried Calves Liver & Dauphinois Potatoes
Supplement £5.00
*Char grilled Breast of Maize fed Chicken resting on a White Truffle & Porcini Risotto
*Pan fried fillets of lyme bay line caught local Wild Sea Bass on Rosti Potato with a Red Wine Sauce
*Baked fillet of Cod wrapped in Serrano on Crispy Potatoes with a Smoked Tomato Fondant
Pan fried Channel Squid with a Lemon & Garlic Dressing on a Nest of homemade Wild Garlic Pasta Ribbons
*****
Dessert
Selection of 5 British Cheeses
Extra course £7.50
Dessert alternative: Supplement £2.50
*****
Coffee & Petit four
*****
2 courses with Coffee £36.50 per person
3 course with Coffee £39.50 per person
Meat is served pink unless you specify at the time of ordering
Warm Homemade Rolls & chilled bottled water are served complimentary
* Coeliac
(V) Vegetarian
Low fat options are always available please ask
Dishes may contain nuts or nut oils please inform a member of staff of any allergies
