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