Smoked Dorset Chicken & Tarragon Rilllette with Fresh Baked Soda Bread.

Brixham Crab, Dill & Avocado Tian served with Sauce Vierge & Herb Crostini. 

Buttermilk Pancakes served with Local Asparagus Spears, Poached Hen's Egg & Warm All Butter Hollandaise Sauce. 

Herb Crusted Rack of Somerset Lamb cooked pink & served with Dauphinoise Potatoes, Sherry Roasted Carrots & Sautéed Spring Greens, finished with a Port, Mint & Balsamic Jus. 

Pan Roasted Cornish Cod Fillet served with Crushed Jersey Royals, Sautéed Little Gem, Petit Pois & finished with a White Wine & Chive Butter Sauce.

 

Maple Roasted Aubergine served with Sweet Potato Puree & Blanched Fine Green Beans finished with a Smokey Chasseur Sauce.

Vanilla Panacotta served with Fresh Raspberries & Raspberry Coulis finished with All Butter Flapjack Crumble. 

Cherry Chocolate Pot topped with Crème Fraiche, Fresh Cherries & Homemade Vanilla Shortbread. 

Pimm’s No1 Summer Fruit Terrine served with a Cucumber & Mint Salsa finished with Thick Coconut Cream. 

Quail & Black Pudding Scotch Egg served with Warm Tomato Chutney & Pancetta Mini Loaf. 

Brixham King Prawn & Chorizo Skewers served with Saffron Aioli.

Jerusalem Artichoke & Parsley Soup served with Seeded Flat Bread.  

Pan Roasted Salt & Pepper Dorset Duck Breast with Celeriac Puree, Parsnip Tatin & Braised Red Cabbage, garnished with Kale Crisps & a Blackberry Jus. 

Pan Fried Cornish Seabass in a Sticky Asian Glaze with a Butternut Squash & Chilli Risotto finished with a Coriander & Lime Tzatziki. 

Wookey Hole Cheddar & Parsnip Roulade filled with a Sage & Red Onion Stuffing served with a Buttered Fondant Potato, Sautéed Winter Greens & dressed with Glazed Chestnuts. 

Baileys & Milk Chocolate Crème Brulee served with a Almond Tuile. 

Marmalade & Whisky Brioche & Butter Pudding served with Cornish Clotted Cream.

Poached Williams Pear in a Mulled Red Wine Syrup & with Gingerbread Crumb and Vanilla Crème Anglaise.