Starters

Skate,Potato and Pesto Terrine,Cherry Tomato and Cucumber salsa

Twice Baked goats Cheese Souffle,Roasted Vegetable Tian and confit Red Onion

Roasted Breasts of Quail,Baby Morel and White Truffle Risotto

Hot Smoked Fillet of Trout,Wilted Fennel and lemon salad

Main Course

Fillet of Cornish Turbot,langoustine Ravioli,Warm Tomato Vinaigrette

Confit shoulder of Lamb,Roasted Rack,Crushed Sweet Potato,Fresh Mint Jus

Honey Glazed Breast Of Gressingham Duck,braised Puy Lentils and Baby Root Vegetables

Pan Fried Fillet of Cod,Creamed Kale, River Exe Mussels

Globe Artichoke and Parmesan Risotto

Sweet/Dessert

Iced Vanilla Bean Parfait in a Crunchy Nut Brittle with Fresh summer Berries

Chocolate Jaffa Cake Mousse,Orange sorbet,Chocolate MilkShake

Vanilla Creme Caramel with Redcurrants

Hot Toffee Souffle,Rum & Raisin Ice Cream

Warm Apple Compote with a Crumble Topping,Poached White Wine Pear,Homemade Ice Cream