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Soup of the Day
Chefs home made soup, made fresh daily and accompanied
by a warm bread roll
Seared Scallops & Chorizo
Fresh locally sourced scallops, seared with chorizo and
tossed in a salad.
Chicken Liver Pate
Rustic home made chicken liver pate with a hint of
garlic
and complimented with chefs onion marmalade & an olive
Foccacia
Stuffed Tomatoes
A duo of baked tomatoes filled with leek and wild
mushrooms
then topped with goats cheese and drizzled with a
balsamic reduction
King Prawns
King Prawns in a Mediterranean tomato broth
with torn basil leaves and toast
Bruschetta
Toasted Foccacia topped with tomato relish wilted
spinach
& goats cheese
Garlic Mushrooms
Creamy Garlic Mushrooms served on a toasted Foccacia
Mackerel Salad
Flakes of mackerel sprinkled on a bed of fresh leaves &
drizzled with a horseradish dressing
Salmon Fishcakes
Flavoured with Capers & Dill with a Tangy Lemon Dressing
& Garnished with Crisp Leaves.
Cheddar and Leek Ravioli
In a Cherry, Tomato and Basil Sauce sprinkled with
Parmesan Shavings.
Red Mullet
Served with a niscoise salad and drizzled with a lemon
dressing.
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Cornish Steak
Char grilled Sirloin, served with hand cut chunky chips,
roasted tomatoes and an onion confit
Devon Lamb
Pan fried loin of lamb laid upon a bed of parsnip mash,
served with green beans and a rosemary jus
Monkfish Tails
Wrapped in pancetta and stuffed with pine nuts, sun
blushed tomatoes
and basil, served with mash and topped with a tomato
broth
Sea Bass
Line caught fillet of sea bass pan fried and finished
with a lemon
and parsley butter. Served with taglettelli tossed in a
garlic cream sauce.
Red Pepper & Dolce latté Risotto
Topped with rocket, parmesan, and a balsamic reduction
Duck Breast
Pan fried Duck Breast nested upon a bed of cabbage,
bacon and peas. Served with dauphinoise potatoes
and drizzled with a red wine sauce
Roasted Rib of Beef
Served with Roast Potatoes
Homemade Yorkshire Pudding
& Traditional Vegetables
Roasted Breast of Chicken
Served with a Sage & Onion Stuffing
Roast Potatoes & Vegetables
Slow Cooked Lamb Shank
Served with minted mash potatoes, and seasonal
vegetables
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Orange and Cointreau Crème Brule
Served with shortbread biscuits
Hot Chocolate Fondants
With vanilla ice-cream and fresh berries
Bread & Butter Pudding
Chefs own recipe served with apricot crème anglaise
White Chocolate & Fruits of the Forest Cheesecake
With raspberry coulis
Traditional Apple Crumble
With ice cream or crème anglaise
Tiramisu
Classic Coffee soaked dessert, creamy and indulgent
Vanilla Panacotta
Served with fresh Berries
Chocolate Tort
Served with black cherry compote
Invicta Cheeseboard
Selection of the finest cheeses with a variety of
biscuits, complimented by chefs
date chutney and a fresh fruit
garnish
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We will ask you to choose 3 options from each course to
make up your own personal menu.
1 Course £19.95, 2 Courses £24.95 (starter & main or main &
dessert)
3 Courses £29.95. For Tea / Coffee & Petit Fours add £2.50 per
head.
For Cheese & Biscuits add £5.00 per head.
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