Candlelight Dinner

£40 per head. December 6th/7th 2019, Sittings at 6.00 and 8.30 pm

Canapes and olives on arrival

To Begin

Fowey “deep water” Mussel, cream, leek and saffron soup, garlic butter crostini

Butterflied king prawns and avocado salad, pepper, lime and coriander salsa

Pressed ham hock terrine, piccalilli, balsamic steeped baby onions, Dunster spelt bread toast

Warm Clarence Court duck egg Florentine in a roasted field mushroom

To Follow

Chicken supreme, hand foraged wild mushrooms, crème fraiche and thyme linguini, parmesan and cream cheese “snap” and a green salad

Crispy panko curried monkfish, coconut, red pepper and lime sauce, peppers, ochra and ginger basmati

Baked rosemary and garlic rump lamb, dauphinoise, redcurrant and mint reduction and garlic buttered tenderstem

Fillet of West country beef wellington, port wine reduction, roasted root vegetables, sage oil and duchess potatoes (£5.00 supplement)

Roasted butternut squash risotto finished with diced feta, spring onion and fresh thyme

To Finish

Warm dark Belgium chocolate torte, crème Anglais and roasted macadamia nuts

Bramley apple and raisin brioche pudding, clotted cream and salted caramel sauce.

Blackberry and lavender mousse, tuile biscuit and Chantilly cream

Selection of local cheeses, warm walnut bread and “Reeves relish”.

Coffee and petit fours.

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