valentines menu 2010
Sunday 14th February
Cream of Celeriac Soup finished with garlic & herb croutons
Steamed River Teign Mussels
with garlic, white wine, & cream
Crab & Coriander Spring Rolls
with sweet chilli & ginger dip
Pheasant Terrine
wrapped in bacon with spiced beetroot chutney
***
Pan-Fried Calves Liver
served on creamed potato with crispy Parma ham & rich port & red onion sauce
Roasted Creedy Carver Duck Breast
served with rosemary fondant potato, parsnip puree, and red wine sauce
Pan-Fried Rump Steak
with chunky chips, garlic butter, & salad garnish
Pan-Roasted Stone Bass Fillet
served on creamed Savoy cabbage & herb-crushed pink fir apple potatoes
Roasted Butternut Squash & Sage Risotto
finished with basil oil and parmesan shavings
***
Chocolate Trio:
Steamed Chocolate Pudding, Chocolate Tart, & Chocolate Ice Cream
Bread & Butter Pudding served with custard
Baileys Crème Brulee with Tuille biscuit
Vanilla-Roasted Fruits glazed with Champagne sabayon
Selection of Westcountry cheeses
***
2 Courses £30
3 Courses £35
Selection of Teas & Coffees £3.00
A discretionary service charge of 10% will be added to your bill
