A Sample Dinner Menu
at Plantation House
Nibbles in the bar.
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Chef's appetiser.
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Home-made breads.
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Feuilleté of sea bass, crab quenelle, baby spinach, Sauvignon Blanc bisque sauce.
Seared scallops with hogs pudding, caramelised apples, Jerusalem artichoke purée.
Ballontine of guinea fowl with pistachio and duck liver stuffing, Armagnac prunes, sweet preserved cornichons
Lentil, leek and Sharpham cheese terrine, gazpacho sauce, land cress salad, toasted salt and pepper almonds.
***
Roast loin of local lamb and lamb crackling with roast garlic, shallot and Merlot wine jus on 'sheppard's pie'
Fillet of day boat turbot on a Maris Piper and parsley potato cake with garden vegetables, chive hollandaise and poached hen's egg
Crisp skinned breast and slow cooked leg of free range Devon duckling with orange Dubonnet jus, parsnip and truffle dauphinoise, carrot and maple purée
Roast rib eye medium rare, duck roast potatoes, grilled baby tomatoes, roast root vegetables and meat juices
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A tasting platter of West Country farm cheeses with grapes and celery, home- made biscuits and chutney.
Vanilla seed brulée, raspberry sorbet and poached rhubarb, cassis sauce, zest tuille biscuit.
Dark chocolate truffle terrine, cappuccino sauce, hazelnut ice cream, crushed almond praline.
Apple and banana cinnamon crumble, Calvados ice cream, apple crisps.
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Dinner is thirty six pounds
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An additional cheese course; three pounds fifty
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…from our own garden to neighbouring fields and farms, many of
tonight's ingredients
will have been locally sourced.
***
Vegetarian specialities, preferably by prior request please.
Also, a residents' table d'hôte menu at twenty three pounds, and light meals are available.
Our restaurant is open to non residents.
