To start

​soup of the day with locally baked bread

warm potato, chorizo and blue brie with mixed leaves and balsamic glaze

oak smoked mackerel with sweet baby beetroot and rocket with horseradish dressing

Mains

salmon supreme baked in parchment with lemon, spring onion and touch of chilli

escalope of pork tenderloin with westcountry apple and cider cream sauce

mushroom & herb strudel with a port reduction

For Dessert

cappuccino sponge with fudge sauce and clotted cream

raspberry and white chocolate brûlée 

lemon and almond tart with mascarpone

selection of cheese, savoury biscuits and fresh fruit

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