Nibbles in the bar.
***
Chef's appetiser.
Home-made breads.
Fillet of bass, hand-picked crab, baby spinach and Champagne cream.
Seared scallops with hogs pudding, caramelised apples, Jerusalem artichoke purée.
Ballontine of guinea fowl with pistachio and duck liver stuffing, Armagnac prunes.
Lentil, leek and Sharpham terrine, gazpacho sauce, land cress salad, toasted salt and pepper nuts.
Roast loin of local lamb, mini shepherds pie, lamb crackling with roast garlic, mint and Merlot wine jus.
Fillet of day boat turbot with garden vegetables, horseradish potato rosti, lemon chive hollandaise.
Crisp skinned breast and slow cooked leg of free range Devon duck, orange Dubonnet jus, parsnip purée.
A tasting platter of West Country farm cheeses with fruit and chutney.
Vanilla seed brulée, raspberry sorbet, raspberries, cassis sauce, tuille biscuit.
Dark chocolate espresso truffle terrine, cappuccino sauce, hazelnut ice cream, crushed almond praline.
Apple and banana cinnamon crumble, Calvados ice cream, apple crisps.
…from our own garden to neighbouring fields and farms, many of tonight's ingredients will have been locally sourced.
Dinner is thirty six pounds.
Our restaurant is open to non residents.
