SAMPLE MENUS

LUNCH

Home-made Seasonal Soup finished with Cream and Fresh Herbs

Toasted Goats Cheese set onto a bed of Leaves garnished with Black Olives and a Balsamic Dressing

Smoked Salmon set on a Rosette of Avocado with a Poached Egg surrounded by a Shallot and Herb Dressing

*****

A Fish Marmite with Saffron Sauce garnished with Fresh Mussels

Baked Breast of Chicken served with an Aubergine Concass and a Herb de Provence Sauce

Char Grilled Rump Steak served with Saute Potatoes and a Wild Mushroom Sauce

*****

Warm Chocolate Tart laced with Mint served with Vanilla Ice Cream (this must be ordered in advance)

Mango Parfait served with Caramelised Mango and a Passion Fruit Sauce

Spiced Apple Crumble served with an Orange Brioche and a Quenelle of Chantilly

A Platter of Fine West Country Cheeses and an Apple and Cider Fruit Butter

Coffee or Tea

SNACK LUNCH MENU

SANDWICHES — in White or Brown Bread

SMOKED SALMON - simply served with Cucumber or a Lemon and Dill Mayonnaise

CHEESE — Somerset Brie, Devon Blue, Farmhouse Cheddar

THE VEGETARIAN SANDWICH — Cucumber, Tomato, Egg and Salad

BEEF — with Tomato, Mustard or Horseradish

  TOASTED SANDWICHES — in White or Brown Bread

BUCKLAND CLUB SANDWICH

Bacon, Chicken, Salad and Home-made Mayonnaise

THE "CHEFS" BEEF SANDWICH

Beef, Tomato, Cheddar Cheese, Salad and Spices

THE MOZZARELLA SANDWICH

Sun-dried Tomato, Salad and Basil Olive Oil

AVOCADO, DEVON BLUE CHEESE, BACON AND SALAD

A delicious combination

SALADS AND PLATTERS

COLD PASTA SALAD — served with Fresh Fish of the Day and a Pesto Dressing

A LOBSTER SALAD - with a Selection of Nuts, Mixed Salad and a Balsamic Dressing

WEST COUNTRY CHEESES — A Fine Selection of Local Cheeses served with a Salad of Dressed Leaves and Warm Bread Rolls

A WARM SALAD OF AVOCADO, BACON, DEVON BLUE CHEESE AND POTATOES — served with a Walnut Dressing

HOT DISHES

SOUP OR CONSOMME — delicious home-made Soup served with warm Bread Rolls

HOME-MADE FISH CAKES — simply served with a Dressed Salad and a Creamy Leek Sauce

TAGLIATELLE WITH TWO SALMONS — a delicious combination of Salmon served with a Herb Sauce

GRILLED DARNE OF SALMON — with "Beurre Blanc" and served with a Fondue of Leek and Coriander

A FISH MARMITE — with Saffron Sauce accompanied with Fresh Mussels and New Potatoes

PAN-FRIED BREAST OF CHICKEN — with Spaghetti and a Herb de Provence Sauce

PAN-FRIED RUMP STEAK — served with Saute Potatoes and a Green Peppercorn Sauce

BAKED BREAST OF CHICKEN — with a Creamy Mushroom Sauce and a Red Onion Compote

PAN-FRIED BREAST OF DUCK — served with an Aubergine Concass and a Rosemary and Honey Sauce

AND FOR PUDDING……..

TART TATIN — served with an Acacia Honey and Vanilla Ice-Cream

MILLE-FEUILLE OF DARK AND WHITE CHOCOLATE MOUSSE — served with a Cinnamon Ice-Cream

A PASSION FRUIT PARFAIT — with Caramelised Mango

A CHOCOLATE "MARQUISE" — stuffed with Griottines and a Mocha Ice-Cream

A BASKET OF ICE-CREAMS AND FRUIT SORBETS — Cold and Delicious

A CRISP MERINGUE "LE CEPE" — with a Chocolate Sorbet and Chantilly surrounded by a Chocolate Sauce

DINNER

A Creamy Risotto of Wild Mushroom and Green Asparagus finished with Fresh Herbs

Terrine of Pork and Chicken Livers laced with Port served with an Apricot and Sultana Chutney

Home-made Soup finished with Cream and Fresh Herbs

Tempura of Langoustines served on a bed of Salad Leaves with a Salmon and Truffle Mousse and a light Balsamic Dressing

* * * * *

Roast Partridge set onto a Caramelised Parsnip Concass garnished with Baby Onions and served with a Red Wine Sauce

Pan-Fried Fillet Steak set onto a Celeriac Mash with Crispy Smoked Bacon and a Fresh Tarragon Sauce

Steamed Fillet of Red Mullet flavoured with Thyme and set onto a Spicy Saffron Couscous with a FreshTomato and Herb Sauce

Baked Fillet of Monkfish with Crispy Pancetta served with Puy Lentils and a Creamy Sorrel Sauce

Baked Breast of Guinea Fowl stuffed with Vegetables served with Flageolet Beans and a Xeres Sauce

(Please note - all dishes can be served without sauces/accompaniments on request)

* * * * *

Prune and Brandy Soufflé served with a Sable Biscuit and a Somerset Brandy Sauce

A Fondant of Chocolate stuffed with a White Chocolate Ganache laced with Rum and served with White Chocolate Ice Cream

A Ginger Mousse set into a Brandy Snap Cornet served with a Stem Ginger Ice Cream and Crème Anglaise flavoured with Star Anise

 A Selection of Ice-Creams and Sorbets set into a Tulip Tuile and served with a Berry Coulis

A Platter of Fine West Country Cheeses simply served with Grapes, Celery and Biscuits

(Please note there is a fifteen minute wait for the Souffle and the Fondant)

Please do ask a member of staff if you have any queries regarding allergies — thank you

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