Restaurant Menu

Starters

Roasted Butternut Squash Soup with Curried Cream & Roasted Flaked Almonds

Pan Seared Cornish Scallops complimented by Beetroot Remoulade with fresh Sweet Yoghurt, Pickled Cucumber & Lime Dressing

Roast Breast & Braised Legs of Quail with lightly pickled Enoki Mushrooms & Shallots accompanied by a Fried Quails Egg

Main Courses

Pan Fried Exmoor Venison served on Celeriac Dauphinoise & Fig Tart accompanied by Cranberry Compote & Game & Cassis Jus

Poached Fillet of Sea Bass with Salmon Foie Gras & Chicken Mousse, Caramelised Fennel, Courgette Ribbons finished with Sweet Wine & Chive Beurre Blanc

  Mozzarella Tomatoes and Balsamic Risotto served with a Gateaux of Aubergine, Mozzarella & Beef Steak Tomatoes , Basil Oil

Desserts

Pear Tart Tatin, Vanilla Ice Cream, Chocolate Sauce, Pear Crisps

Crown Trio - Orange Tart, Orange & Grand Marnier Souffle, Chocolate & Orange Foam

Selection of West Country Cheeses with Charcoal Wafers & Oatcakes

Coffee & Home Made Petit Fours served in the Lounge