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Pollock roasted with truffle butter with a champagne, potato & mussel velouté

Sea bream “Bouillbaisse style” with chorizo, prawns, tomato & saffron

“Tasting of Devon pork” with grain mustard mousseline, shallots cooked with Px sherry & spiced apples

Poached & roasted free-range chicken with creamed potato, chestnut mushroom fondue & tarragon butter