Starters
Cream of Stilton & Broccoli Soup
with a warm crusty roll
Asparagus Spears
with a light Hollandaise Sauce
Duck and Cherry Pâté
with red onion marmalade and warm wholemeal Toast
Main Courses
A Medley of Locally Caught Fish
fried in a light beer batter with lemon wedges,
chips and a dressed green salad
Roast Rack of Lamb
on a bed of mashed potato with a mint jus
Suprème of Chicken
stuffed with herb cream cheese and wrapped in Parma ham
with a light chicken jus
Roasted Butternut Squash and Vegetables,
finished with toasted nuts and blue cheese (V)
Desserts
Poached Pears with Devon Clotted Cream
Rhubarb and Raspberry Charlotte
with vanilla ice cream
A Trio of Sorbets
Devon Cheeseboard