St Valentine’s Menu
Tuesday 14th February 2012 - 5.30pm till 9.00pm
£26 per person.
A Six Course Gastronomic Romance
Amuse Bouche
½ a Rock Oyster, chopped Shallots and sweetened Cider Vinegar
To Share
Warm Artisan Bread w white Balsamic and Netherend Farm Butters
Starter
Goats Cheese Bonbon’s, Beetroot Carpaccio and Herb Salad
Mushroom Cappuccino Soup, Mushroom Foam
Brixham Crab Cakes, Saffron Mayonnaise and Pea Shoots
Crispy Rabbit ‘Croquette’ Parsnip Puree, Pistachio Jus
Main
Lobster Spaghetti with Devon white Crab meat, Spinach and Lemon Cream
Pave of Beef Rump, Triple cooked Chips, marinated Tomatoes,
Watercress and field Mushrooms
Wild Mushroom, Spinach and Leek Lasagne, Parmesan Veloute,
Triple Cooked Chips, and Baby Gem Salad
Lamb Shoulder ‘Shepherd’s pie’ with a grilled Cutlet (pink), and
buttered local Sprouting
Dessert
Chocolate & Caramel ‘Pot’ homemade Marshmallows & Raspberry Sorbet
Vibrant Lemon Tart, Passion Fruit Curd and “Chequers” Honeycomb
Sticky Toffee Pudding, Crème Fraiche and Toffee sauce
Banoffi Cheesecake with Baileys Hot Chocolate
To End
A final decadent delight from our own Pudding Guru
Sarah’s Strawberry Tuxedos
Served with Tea or Coffee
Presented by Executive Chef - Stuart Pretty
Tuesday 14th February 2012 - 5.30pm till 9.00pm
£26 per person.
A Six Course Gastronomic Romance
Amuse Bouche
½ a Rock Oyster, chopped Shallots and sweetened Cider Vinegar
To Share
Warm Artisan Bread w white Balsamic and Netherend Farm Butters
Starter
Goats Cheese Bonbon’s, Beetroot Carpaccio and Herb Salad
Mushroom Cappuccino Soup, Mushroom Foam
Brixham Crab Cakes, Saffron Mayonnaise and Pea Shoots
Crispy Rabbit ‘Croquette’ Parsnip Puree, Pistachio Jus
Main
Lobster Spaghetti with Devon white Crab meat, Spinach and Lemon Cream
Pave of Beef Rump, Triple cooked Chips, marinated Tomatoes,
Watercress and field Mushrooms
Wild Mushroom, Spinach and Leek Lasagne, Parmesan Veloute,
Triple Cooked Chips, and Baby Gem Salad
Lamb Shoulder ‘Shepherd’s pie’ with a grilled Cutlet (pink), and
buttered local Sprouting
Dessert
Chocolate & Caramel ‘Pot’ homemade Marshmallows & Raspberry Sorbet
Vibrant Lemon Tart, Passion Fruit Curd and “Chequers” Honeycomb
Sticky Toffee Pudding, Crème Fraiche and Toffee sauce
Banoffi Cheesecake with Baileys Hot Chocolate
To End
A final decadent delight from our own Pudding Guru
Sarah’s Strawberry Tuxedos
Served with Tea or Coffee
Presented by Executive Chef - Stuart Pretty
Book a
table now to avoid disappointment.
To make a booking call 01905 381275