15 March 2010
*A Tomato & Buffalo Mozzarella Salad
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*Chilled Fruit Soup, Strawberry & Mint Sorbet & Fruits
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Roast breast of Maize fed Chicken served with homemade Tarragon Tagliatelli & Wild Mushroom Fondant scattered with Wild Mushrooms
*A plate of Exmoor Lamb cooked four ways served with Creamed Potatoes
*Fillets of Sea Bream on Rosti Potato with a Red Wine Sauce
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Chocolate Crème Brulee with Almond Shortcake
Glazed Lemon Tart served with Clotted Cream
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Coffee
