First Course
Shallot Soup with a thyme cream
Terrine of Scallops and Tiger Prawns with an asparagus salad and sorrel mayonnaise
Chicken Spinach and Pinenut Risotto with parmesan and rosemary

Main Course
Roasted Rib of Devon Beef with Yorkshire pudding, horseradish cream and a red wine and thyme sauce
Gressingham Duck Fillet with a compote of apples and blueberries and a Madeira glaze
Fillet of Sole baked in Filo Pastry with a watercress mousseline and a saffron butter sauce

Dessert
Banana Bavarois with a rum syrup and Bailey’s ice cream
A Double Chocolate and Cherry Terrine served with a whipped cream
A Selection of Ice creams
English Cheeses with Bath Olivers and celery
A Cafetiere of Coffee

£24.00 (2 courses)
£28.50 (3 courses)