Three courses, gently paced.

To start

• A classic prawn, scallop and crab cocktail with broccoli heart and celeriac remoulade
• Duck liver orange paté and pressed duck terrine with pickled apple, apple chutney and soldiers
• Spinach stuffed roast mushroom with venison ragout, Stilton sauce, wild plum compot, parsnip crisp
• Grilled mackerel fillet on roast broccoli and wild garlic, vine tomato garlic jus, roast cherry tomatoes
• Chef's richly flavoured fish and seafood bisque with melting vintage Cheddar crostini
• Grilled goats cheese, charred courgette, roast beetroot, onion chutney, seed praline, aged balsamic dressing

Main course

Served with seasonal vegetables and potato dish

• Roast rack, braised shoulder and crackling of West Country lamb on onion cream with a shallot, mint and Merlot wine lamb jus
• Fillets of gurnard and hake with a mussel, chive and Sauvignon Blanc Marinière sauce
• Crisp skinned slow cooked Devon duckling with an orange, Cointreau and green peppercorn sauce
• Brunoise stuffed yellow pepper and courgette stuffed field mushroom with creamed artichokes, cauliflower cheese purée and carrot, Muscat ginger jus

To finish

• Tasting board of fine cheeses with home-made biscuits, fruit, celery, nuts and our chutney
• A savoury of cured Serrano ham with local Gouda cheese, ripe melon, dried fig and aged sherry dressing
• Apple and salted toffee banoffee tartelette with espresso ice cream
• Cardamom crème with poached rhubarb, crisp galette, rhubarb jelly and red fruit sorbet
• Dark chocolate truffle soufflé terrine, cappuccino sauce, buttermilk sorbet, orange segments and praline
• Brandy snap basket of fruits with our elderflower sorbet