A Glass Of Bubbly with Strawberry

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Chicken, Butternut Squash and Spinach Soup

Freshly Steamed Asparagus with a Creamy Béarnaise Sauce

Oysters served over crushed Ice for two to share

Light Ruby Chicory and Pear Salad with a Blue Cheese Dressing

Beef Carpaccio with a Rocket and Parmesan Salad

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Lemon Posset

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Pan Fried Chicken Breast Stuffed with Garlic and Asparagus

served with Herb Crushed New Potatoes

Whole Baked Sea Bass with Roasted Garlic, Chilli and Rosemary

served over Colcannon and Sautéed Spinach

Baked Goats Cheese and Wild Mushrooms served on Crostini

with a Ruby Chicory Salad and Minted New Potatoes

Stuffed Pork Fillet with Honey Glazed Roasted Vegetables 
and an Apple and Calvados Sauce

Fillet Steak Noisette served over Braised Red Cabbage 
with Plum Vine Tomatoes and Wild Mushrooms

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Caramelised Blood Oranges with Marinated Peach

Chocolate Coated Pear

Wild Fruit Cheesecake

English Country Cheese board

A selection of Salcombe Dairy Ice Creams

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Coffee and Mints