Starters      

Sautéed Dawlish Wild Mushrooms in a Filo basket

  Garlic & Herb Cream Sauce

Richard’s Ham Hock & Parsley Terrine (DF)

Spiced Pear & Apple Peppercorn Chutney & Multi Grain Toast

Seared Brixham Scallops (GF)

Creamed Leek & Crispy Smoked Bacon

Mains

Grilled Fillet of Brixham Cod (GF)

Toasted Almonds finished with a Beurre Noisette 

Roasted Breast of Five Spice Creedy Carver Duck (DF)

 Rich Plum & Port Sauce

Roast Stockleigh Pomeroy Aberdeen Angus Beef 

Yorkshire Pudding & Rich Beef Gravy

Roasted Butternut Squash & Mixed Nut Roast

Cream Leek Sauce

  Desserts

 Dark Chocolate Marquis

Rich Chocolate Mousse, Mint & Caramelised Ginger

Warm Sticky Toffee Pudding  

Toffee Sauce & Salted Honeycomb Ice Cream

Passion Fruit Crème Brulée 

Mango, Pineapple & Passion Fruit Salsa 

Trio of Local Cheese & Wafers