Carrot & Ginger Soup
Dartmouth Smoke House Smoked Salmon presented on Pickled Cucumber with Cracked Black Pepper & Dressed Leaves
Carpaccio of Widecombe Beef with Pickled Red Cabbage, Toasted Pine Nuts, Fresh Parmesan & Herb Oil
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Pan Fried Breast of Pheasant with Bubble & Squeak, Glazed Carrots & Broccoli
Grilled Fillet of Rainbow Trout with a Green &White Bean Shallot Salad, Wilted Spinach & New Potatoes
Mushroom Tagliatelle with Madeira Cream, Roasted Red Peppers & Herb Oil
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Chocolate & Pecan Brownie with Toffee Ice Cream
Bakewell Tart with Raspberry & Crème Anglaise
White Chocolate Tart with Dark Chocolate Mousse finished with Berry Coulis
Cheese
A Selection of some of the Finest Cheeses produced in the West Country & Biscuits
£20.00
Head Chef: Ross Duncan Restaurant Manager: Alex Chalk