VALENTINE’S MENU 2020
TO START
Exmoor Lamb Loin Carpaccio, Sauce Paloise & lightly Pickled Vegetables
Honeycombe of Goats Cheese, Pickled and Poached Rhubarb, Poppy Seed Crisps
Jerusalem Artichoke Soup, Caramelized Pear and Walnut (V)
MAIN COURSE
West Country Rib Eye Steak with Goulash Sauce, Parisian Potatoes, Tomato and Portobello Mushroom
(5 pound supplement per person)
Pan-fried Cod, Salt ‘n’ Vinegar Potatoes, Minted Peas and Tartar Dressing
5 Spice Crispy Duck Breast, Pomme Anna Potatoes, Buttered Greens and a Cherry Reduction
Lady and The Tramp Pork and Venison Meatballs in a Red Wine Ragu, Spaghetti and Toasted Garlic Bruschetta
Home Made Pappardelle pasta in a Puttanesca Sauce
DESSERTS
Jam Donut shot with Mini Donuts, Dark Chocolate Dipping Sauce, Strawberry Coulis and Cinnamon Sugar
Somerset Apple Pannacotta, Poached Apple and Brandy Snap
Sticky Toffee Pudding and Vanilla Bean Ice-Cream
Affrogato – homemade Coffee Bean and Chocolate Ice-Cream with a Shot of Expresso
Three courses for 30.00 or Main Course and Dessert for 25.00
Please let you server know if you have any allergies or food intolances