Dining Lunch Menu

Table d’hôte


13th November 2018

Cream of Leek & Potato Soup White Truffle Oil

Cornish Crab Leat and Avocado Salad

 Game Terrine, Apple and Pear Chutney, Penny Bun

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Pan Roast Chicken Breast, Pancetta, Squash and Leeks, Garlic Beurre Blanc 

Crispy Beer Battered Hake Fillet, Minted Peas, Wedge of Lemon 

 Pan Seared Beef Fillet and Braised Oxtail, Artichoke Puree, Red Wine Jus 

Grilled Fillet of Plaice 'Meuniere' Parsley and Capers, Wedge of Lemon

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 Rich Chocolate and Mint Mousse with Mint Ice Cream

Creme Caramel, Blueberries with Brandy and Shortbread

Rum and Raisin Pudding and Custard 

 Mixed Ice Cream 

 Welsh Rarebit 


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