High Season - From 31 March 2008
£85.00 per person

First Courses

Langoustine cannelloni with braised fennel,
sauce vièrge and shellfish sauce

Pan-fried Brixham scallops with parsnip and
vanilla purée, and a ginger jus

A tartlet of poached quail’s eggs, onion confit, smoked bacon
and truffle with roast quail and a light quail jus

Terrine of winter vegetables with black winter truffles
and a venison salad with truffle vinaigrette

Millefeuille of pan-fried foie gras, turnip, apple
and boudin noir, with Sherry vinegar sauce

Main Courses

Braised turbot and scallops with baby leeks,
wild mushrooms and chive butter sauce

Slow-poached Cornish sea bass with Thai purée,
stir-fried shitake mushrooms, mange tout and
fresh noodles with a lemon grass foam

Roast Gressingham duckling with Savoy cabbage,
braised turnips, roast garlic and a
lightly spiced honey sauce

Slow roast Hatherleigh venison with braised pork belly,
red cabbage and fig and chestnut purée

Roast best end of Dartmoor lamb with fondant potato, onion
and thyme purée, tomato fondue and a tapenade jus

A trio of chocolate: hazelnut and milk chocolate parfait,
dark chocolate mousse on a chocolate sablé biscuit,
and white chocolate ice cream

Desserts or Cheese

Coffee

Fifty pence per meal is added to each account, and donated entirely to a local charity, unless you request that we not do so.