BREAKFAST
Full English Breakfast or Continental

LUNCH
Soup of the Day
Fowey mussels - with fennel, bacon, garlic and
Fish 'n Chips - 'Catch of the Day' in beer batter with mushy peas & French fries
Hamburger - Home-made pure beef in a seeded bun with salad garnish & French fries Salad of the Day
Baguettes & Sandwiches - choice

DINNER
Starters
Soup of the Day - served with warm olive bread
Salad - Baby leaf with lightly grilled goat's cheese & toasted sesame seeds
Terrine - Chicken liver & Armagnac, red onion marmalade & melba toast
Shellfish Cocktail - Crab, prawns & crayfish with salad & avocado in a classic dressing

Main Courses - (All served with seasonal vegetables)
Bangers & Mash - Prime pork sausages with horseradish mashed potatoes, crispy onions
Fish 'n Chips -'Catch of the Day' in beer batter with mushy peas & French fries
Chicken Breast - Free range with a creamy brandy and green peppercorn sauce
Sirloin Steak - Prime Devonshire sourced with a wild garlic & pink peppercorn butte

Desserts
Ice Cream - Creamy, vanilla soft ice cream in a basket of ginger crackling
Chocolate Tart - Dark, white and mocha chocolate with soft vanilla ice cream
Sponge - Hot sticky toffee, date & walnut, butterscotch sauce & double cream
Cheese Plate - West Country cheeses with fruit chutney, grapes and biscuits

PRICES

Breakfast - Full English @ £9.80 otherwise a la carte
Lunch - From 4.50
Dinner - Starters - from £4.00, Main Courses - from £8.50, Desserts - from £4.00
Specials - Starters - average £6.00, Main Courses - average £14.00, Desserts - average £5.00

Inclusive of VAT - Discretionary 10% Service Charge (dinner only)

Starters
Fresh crab bisque
Locally caught fish and clam chowder
Fowey mussels with fennel, bacon, garlic and cream
Crispy fried squid with rocket salad and sweet chilli sauce
Baby mozzarella, Parma ham and cherry tomatoes with balsamic vinegar dressing
Spicy lamb patties with salad and a light curry dressing
Salmon gravadlax on a bed of potato rosti with a mustard & honey dressing

Main Courses
Pan fried fillet of sea bass on crushed potatoes with crab, spring onions
and a lemon vinaigrette
Slow braised lamb shank with a rosemary, redcurrant and garlic sauce
Fillet of smoked haddock on leaf spinach with poached Dittisham duck egg and hollandaise sauce
Asparagus and mushroom risotto topped with parmesan cheese.
Oven roasted rack of Blackawton lamb with a redcurrant jelly and rosemary jus
A grilled half lobster with a butter sauce and fine herbs. (Pick your own from the Pot)
Roasted fillet of monkfish wrapped in Parma ham and served on a bed of creamy leeks
Breast of organic Devon duck with a redcurrant and cointreau jus

Desserts
Fig, honey and mascarpone tart with a thick vanilla cream.
Conference pear poached in white wine and orange served with soft vanilla ice cream
Strawberry shortbread biscuits with fresh berries and a thick vanilla cream.
Calvados scented crème brulee served with home made honey comb