Chef’s canapés to start
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Wild mushroom velouté
truffle oil, thyme shortbread
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Pan-fried scallops
pea and mint purée, cauliflower beignets, Jerusalem artichoke crisps, pea shoots
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Fillet of Devon beef
braised beef bonbon, dauphinoise potatoes, purple tenderstem broccoli, crispy kale, beef jus
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Plymouth gin and lemon sorbet
crushed meringue, candied lemon
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Strawberry and basil pannacotta
strawberry pearls, strawberry crisp and micro basil
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Westcountry cheese
Devon chutney, grapes, celery, crackers