Table d’hote menu

Starters

Asparagus with a saffron, tomato & tarragon risotto

Roast pigeon wrapped in potato on a foie gras salad with a port & red wine dressing

Pan-fried scallops with king prawn, apple & coriander trofiette pasta

Steamed red mullet on a sautéed crab cake with ginger & spring onions

Terrine of duck confit, new potato & mushrooms with a truffle dressings

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Main courses

Roast loin of Devonshire lamb with wild mushroom salsa, basil flavoured mash, red wine & garlic froth

Fresh fish of the day

Roast fillet stead with a herb and pepper crust & a red wine sauce

Pan-fried sea bass on a bed of crushed Cornish new potatoes & a white wine saffron sauce

Spiced duck breast with a cherry compote & a port sauce

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Horn of Plenty Vegetarian Assiette

Asparagus tempura with sweet potato hash, spiced aubergine baked in file, wild mushroom salsa tartlet,
Mediterranean style vegetables & goats cheese in Indian pastry

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3 course set lunch example

Soup of the day

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Roast tenderloin of pork with mashed potato flavoured with horseradish & a red wine sauce

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Hazelnut & praline parfait with marinated oranges

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Tea or coffee with petit fours

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