Sample Spring Specials Board


Shellfish & Saffron Broth with Freshly Baked Bread and Butter
Seared King Scallops with Dressed Leaves
Baked Camembert with Red Onion Marmalade and Crusty Bread
Spicy Chicken Wings with Tomato Salsa, Sour Cream and a Salad Garnish
Chicken Liver Pate with Toast and a Salad Garnish


Guinea Fowl Breast with a Madeira & Redcurrant Sauce, Sauté Potatoes & Seasonal Vegetable
Dressed Devon Crab, with Hot Buttered New Potatoes and Salad
Serrano Wrapped Chicken Breast stuffed with Mozzarella, Sundried Tomatoes and Basil Leaves on a bed of Basil Pesto Linguine with Ribbon Courgettes
Thai Green Chicken or Tiger Prawn Curry, Rice & Prawn Crackers
Aged Local Steak – Rump, Sirloin or Rib Eye – with Roasted Cherry Vine Tomatoes, Chips & Dressed Leaves
Lobster Thermidor with Samphire Grass, Hot Buttered New Potatoes & Ribbon Courgettes


Lemon Posset with Homemade Shortbread
Citrus Poached Pears with Chantilly Whipped Cream
Home Grown Rhubarb Crumble with Cream or Custard
Traditional Homemade Apple Strudel with Cream or Custard