Dinner Menu

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Garden pea and mint soup, ham hock tortellini
Seared local haddock, thyme lentils and cauliflower velouté
Glazed pork belly, roast monkfish and caramel dressing
Roasted beetroot, goats cheese fondant, apple balsamic and toasted pinenuts
Carpaccio of beef fillet, celeriac rémoulade, parmesan crisps

Seared wild sea bass, crab crushed potatoes and braised baby gem
Creedy Carver duck breast, confit leg beignet, red cabbage and red wine sauce
Roast local cod fillet, chive mash, braised clams and horseradish butter sauce
New season ‘Penhalvean Farm’ lamb rack, spring greens, sauté artichokes and almond tarragon dressing
Devon Blue cheese twice baked soufflé with roasted root vegetables, maple walnut dressing

Dark chocolate fondant, malted milk ice cream and toffee foam
Saffron pear, lemon pannacotta, natural yoghurt sorbet
Vanilla cheesecake, gingerbread and poached rhubarb
Tanners’ selection of ice creams and sorbets
Assiette of fine Westcountry and Continental cheeses: