Autumn Shooting Menu From £47.50pp
Warm Salad of Pigeon & Frisee With Red Wine & Walnut Dressing.
Traditional French onion soup & cheese crouton
Devon Crab Madeleine’s & Sun-dried tomato Ketchup
Wild Boar Terrine & Fig Relish.
West Country Goat’s Cheese & Caramelized Onions Tart
Seared Foie Gras on Buckwheat pancakes & Port glaze (£ 3.00 sup)
Seared Scallops, Truffle Mash & Roasted Seafood Cream.
Grilled Exmoor Venison with a Chocolate & Wild Winter Berry Reduction.
Boeuf Bourguignon .
Devon Beef Casserole in a Red wine Sauce .
Coq au Vin.
Traditional braised chicken in Red wine with Lardons & Onions.
Two Moors Game Pie Slow cooked Mixed seasonal Game in a rich red wine sauce.
West country Rump of Lamb Rosemary Garden Vegetables & caramelised Garlic sauce.
Devon Pork Loin cooked ”sous vide” Mille feuille Potatoes & Calvados Glaze
Poached Oakmoor Trout & Puy Lentils.
Brown Butter Sauce Wild Mushroom & Squash Risotto with Balsamic Glaze.
Lemon Tart & Raspberry Coulis.
Home made lavender Cremebrulee
Hazelnut Nougat & Raspberry Liquor Glaze
Steamed Chocolate Fondant with Madagascar Vanilla Ice-cream
Trio of textured chocolate desserts (Supp £ 3.50).
Selection of West Country Cheese
Please note that due to the seasonality of this menu some dishes may not be available
Price include, front of house manager, waiting on staff, arrival drink service, cutlery & crockery, preparation Staff & chefs, for up to 5h30 from time of arrival As well as VAT wherever applicable.
White Linen Charge £ 3.30 (Linen Napkins available from £ 1.20 per item Linen Table Cloth £ 2.10 per person).
Glassware available from £ 0.35p per item.
Room lay-up service £ 120.00 Field Kitchen £ 450.00.