Previous menu examples

Some examples of dishes from past menus

Starters

Pork terrine with warm duck livers, green lentil dressing and toasted home made bread

Pumpkin ravioli with courgette cream, sage and parmesan

Lundy crab bisque with seared south Devon scallop, buttered leeks and saffron linguini

Confit of vine tomato and parfait of Vulscombe Devon goats’ cheese with green bean salad and parmesan crisps

Roast wild north Devon sea bass tail with ‘ajo blanco’ crust, samphire and sweet & sour red peppers

Grilled Devon Mackerel with tomato, garlic and chive dressing

Devon asparagus spears with marinated artichokes, crispy fennel and tomato vinaigrette

Warm salad of crispy confit Devon duck, green beans, artichoke, tomato tartare and balsamic dressing

Spaghetti of surf clams with tomato, basil and shaved parmesan

Mussel and saffron soup

Pumpkin ravioli with courgette cream, sage and parmesan

Tuna carpaccio with a crispy fennel dressing

Slowly cooked West Country lamb wrapped in brick pastry with harrisa

Foie gras and duck terrine with pear chutney, salad and toasted home made bread

Seared tuna loin on Devon crab with pickled cucumber, saffron and herbs

Mushroom tortellini with almond, potato and truffle velouté

Butter poached Devon lobster with carrot and ginger purée

Seared Devon scallops, coral gnocchi and sweet pepper purée

Classic ‘Filet Tartare’

Mains

Roasted fillet of wild sea bass with panko crusted fishcake, celeriac purée, wilted spinach, capers, clams and red wine

Rump of West Country beef with fondant potato, aubergine and tomato caviar, wild mushrooms and red wine jus

Ragout of monkfish with mussels, leaks, wilted spinach, braised baby potatoes and crème fraîche

Crispy confit of free range Devon chicken leg on colcanon with thyme jus

Grilled calves liver with bacon, almond & potato mash, wilted spinach and onion jus

Roasted North Devon cod on warm buttered potatoes and crab with lettuce and chives

Mushroom and leek risotto, panko crusted hens egg, truffle oil and parmesan

Grilled loin of Devon venison, red cabbage, celeriac purée, fondant potato and red wine

Pot roast free range chicken breast with garlic potato purée, wilted spinach, crispy bacon and sherry sauce

Truffle infused risotto with wild mushrooms, spinach, parmesan and herbs

Roast pollock on a ragout of mussels and saffron with braised potatoes, leeks and herbs

Roast loin of Devon pork on wilted spinach with parsnip purée and prune sauce

Crispy confit Crediton duck leg with pink roasted duck breast on braised cabbage with celeriac puree and balsamic jus

Risotto with sweet pepper confit, spinach, tomato and basil

Ragoût of Devon cod and mussels with saffron spaghetti, tomatoes and herbs

Pot roast free range chicken leg stuffed with ham hock and Black Sticks blue cheese with potato purée, braised cabbage, thyme and bacon

West Country beef fillet poached in Côtes du Rhône with pomme purée, field mushrooms and green beans

Devon wild venison rare roasted with spiced red cabbage, celeriac purée, glazed shallots and red wine reduction

Pot roast partridge with fondant potato, braised Hallwood Farm sprout leaves, bacon, thyme and chestnuts

Pot roast local free range chicken leg stuffed with black pudding, served with garlic potato puree, braised cabbage, bacon, and sherry sauce

Desserts

Hot chocolate mousse with ginger ice cream

Lemon tart with lime and vodka parfait and caramelised figs

Bitter sweet chocolate cake, butterscotch sauce and raspberries

Lime soufflé

Hot chocolate and ginger fondant with chocolate ice cream and poached pear

Spiced Moorish custard with cinnamon choux donuts

Lime and vodka parfait with poached rhubarb

Pistachio semifreddo with biscotti

Chocolate cake with raspberries and butterscotch sauce

Iced parfait of liquorice in a glassed nougatine pyramid with blackberries

Panna cotta of basil with candied orange salad and biscotti