To Commence

Lightly smoked finest Scottish salmon mousse with A beetroot and Orange salad and pickled Pear.

Local Butchers Black Pudding on a bed of caramelised Bubble & Squeak, crisp dry cured bacon and Hollandaise sauce.

King Prawn and Crayfish cocktail served with a oiled seasonal salad And dressed with fs Bloody Mary Alioli dressing.

Cream of Apple and Celeriac soup sprinkled with toasted Flaked Almonds and wholemeal bread. (GF bread option)

Wild Mushroom and Halloumi Arancini with chefs Chorizo and smoked Paprika Mayonnaise.

To Continue

Finest Baked fillet of Cornish Hake with buttered Welsh Samphire Grass and a leek Fowey Mussel and Bacon chowder.

28 Day Hung roast Sottish Sirloin of Beef served with chefs Wild mushrooms, baby onions and sautéed pancetta In a Red Malbec sauce.

Home made Shepherds pie topped with grilled Welsh rack of Lamb And chefs Redcurrant & Rosemary jus.

Chefs home made hot gooey and bubbly vegetarian cheese with baked Gnocchi, cherry tomatoes and Broccoli. Served with Garlic bread.

Pan seared local Venison steak served with chefs Sloe Gin And sour plum sauce and fondant potatoes.

To Conclude

Chocolate Fondant and fresh Raspberry coulis With clotted Devon cream.

Chocolate and Black Cherry Mountain Pyramid Served with black cherry sauce.

Chefs home made Biscoff cheesecake served with Finest Vanilla pod Ice Cream.

Home made Raspberry Frangipane Tart With your choice of Ice cream or Fresh Cream.

Champagne and blueberry Pana cotta.

Cranberry and white chocolate Bread & Butter Pudding.