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Three-Course Dinner Menu

Includes freshly brewed Costa coffee & truffles

Starters

• Rillette of smoked ham, quails egg and piccalilli dressing.
• Flaked salmon and crayfish tian, mango and red onion salsa
• Spicy parsnip soup with curried crème fraiche (V)
• Thai spiced chicken terrine, Asian tomato salad with a lemongrass glaze
• Cornish crab cocktail with a gazpacho dressing
• Butternut squash & ginger soup (V)

Main Courses

• Braised feather blade of beef bourguignonne, sauce served with mustard mash creamed spinach and courgettes
• Pan-fried chicken filled with ham hock served with creamy mustard onions, truffled mashed potato and fine green beans
• Honey-roasted breast of duck, red wine jus, served with a confit duck potato cake, baby spinach & leeks
• Baked salmon with brown shrimp butter, hand shelled peas, baby spinach served with saffron potatoes & chive butter sauce
• Pea fritter with roasted peppers and spicy onion hollandaise sauce, served with parmesan crisps, with endame beans and herb oil (V)
• Mushroom risotto cake, fricassee of wild mushrooms and white wine sauce (V)

Dessert

• Baked custard tart, citrus crème fraiche and Seville orange sauce
• Lemon posset with home-made raspberry ripple short bread and poached raspberries
• Warm chocolate fondant with toffee sauce and vanilla crème anglaise
• Toffee apple crumble tart with crème anglaise
• Wild raspberry & elderflower crème brulee with raspberry sorbet
• Warm treacle tart with summer fruit compote