A La Carte Menu

Menu

Confit Loch Duart salmon

honey and soy vinaigrette, compressed cucumber, wasabi yoghurt, salmon jelly

Roasted Anjou pigeon

celeriac, roasted beetroot, pigeon and Madeira jus

Pan fried duck liver

confit orange purée, braised chicory, orange and anis scented jus

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Poached turbot

braised leeks, razor clams, truffle and chive butter sauce

Cornish seabass

preserved lemon, potato and nori, bread sauce

Powderham Estate venison

chestnut and fig, braised red cabbage, glazed salsify, red wine and jasmine sauce

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Green apple

Granny Smith apple mousse, caramelised cox apple gel, green apple sorbet

Chestnut Mont Blanc

tonka bean ice cream

Pistachio soufflé

pistachio ice cream

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Selection of British cheeses

quince jelly

and to be enjoyed as an additional course 25.00 pounds

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Coffee and Petit Fours

Please note that this is a sample menu.

Prices per person – a discretionary service charge of 12.5% will be added to all food and beverages. Please note, this is a sample menu and is subject to change depending on seasonality.