SAMPLE DISHES

STARTERS

• Spicy Tuscan bean soup
• Wild duck and apricot terrine , apple and onion chutney
• Salt and pepper squid, aioli
• Smoked mackerel and horseradish pâté
• Chicken liver salad
• Crispy pork belly salad, honey and mustard dressing
• BBQ chicken wings with blue cheese dip
• Deep fried Brie, red onion chutney
• Roast red pepper and tomato soup, with crème fraîche
• Welsh rarebit

MAINS

• Blackened chicken pasta, mushrooms, cashew pesto, Parmesan shavings
• Thai beef and noodle salad, chilli and lime dressing
• Aberdeen Angus burger topped with smoked Applewood or Stilton, bacon and fries
• Pork and leek sausages, kale, mash and red wine and onion gravy
• Black eyed pea and aubergine stew, grilled halloumi
• Cod and salmon fishcakes with hollandaise
• Chicken, chorizo and jalapeño brochettes
• Salad Nicoise, topped with grilled tuna steak
• Mussels cooked in cider, bacon with fries
• Twice cooked free range pork belly, bubble and squeak and roasted baby carrots
• Grilled Devon lamb steak, roasted vine tomatoes, garlic puree and mash
• Warm goats cheese salad, roasted red peppers, sun dried tomatoes and walnut dressing
• Onglet steak, hand cut chips, green peppercorn sauce or tarragon butter
• Beer battered cod, hand cut chips and mushy peas
• Jambalaya, crayfish, chicken and chorizo with saffron rice
• Classic chicken Caesar salad or simply Caesar salad

DESSERTS

• Homemade sticky toffee pudding, Jude’s vanilla ice cream
• Chocolate torte, sherry cream
• Strawberry vanilla panna cotta with white chocolate sauce
• Peanut butter cheesecake, caramel sauce topped with crushed pistachios [House speciality]
• Lemon tart and crème fraiche
• Homemade chocolate brownie, Jude’s ice cream
  

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