Some Winter Starters

Duck liver parfait with onion marmalade and sour dough toasts
~
Lapsang Souchon smoked pigeon breast on a potato rosti with Morel reduction
~
Pan seared scallops on a pea puree with minted dressing
~
Timbale of crab with roasted cherry tomatoes, curly endive and a citrus dressing
~
Warm new potato, broad bean and chorizo salad with aioli
~
Pea and leek raviolo with minted brown butter
~
Potted brown shrimp with wholemeal sourdough toast
~
Oven roasted Portobello mushroom stuffed with Ogleshield cheese and thyme butter (V)
~
Salcombe smoker terrine with a horseradish cream and beetroot pickle
~
Beetroot gnocchi with wilted pea shoots and parmesan crisps
~
Trio of marinated salmon on crushed new potatoes with dill mustard dressing
~
Peppered venison fillet Carpaccio with wild rocket, parmesan and basil oil
~
Seared venison fillet on a Cornish blue and walnut rarebit tartlet with quince jelly
~
Pan seared squid on baby leaves with roasted tomatoes and salsa verde
~
Ceviche of sea bass with mint and coriander pistou and crisp tortilla breads

Barbeque

Coming Soon

Picnic

Coming Soon