Choose one selection from each course:

Starters

CREAM OF MUSHROOM SOUP with sherry

MINESTRONE SOUP with parmesan cheese

MEDLEY OF FRESH MUSHROOMS served in a pastry case

ICED MELON with seasonal fruits

PRAWN SALAD with cucumber, chilli, garlic, mushrooms & lemongrass with an oriental sauce

CHEF'S HOME-MADE LIVER PATE served with a granary roll

Main courses

ROAST HALF OF SPRING CHICKEN served with grilled bacon and bread sauce

ROAST HERB CRUST RACK OF LAMB served with redcurrant sauce

MEDALLIONS OF PORK DIJON escalopes of pork fried in butter finished in a mild mustard & white wine sauce

CHICKEN NEPTUNE breast of chicken in a white wine, cream & prawn sauce

POACHED FILLET OF PLAICE BONNE FEMME plaice poached in white wine & finished with mushrooms, shallots, chopped parsley & fresh cream

POACHED DARNE OF TAMAR FRESH SALMON

All the above will be served with an appropriate selection of fresh vegetables

Desserts

OLD ENGLISH SHERRY TRIFLE with clotted cream

HOT APPLE PIE with clotted cream

INDIVIDUAL CHOCOLATE & ORANGE MOUSSE CITRUS TART with a fruit coulis

FRESH FRUIT SHORTCAKE served with strawberry sauce & cream

COFFEE with cream and mints

Please note: The price above is merely a guideline. All prices must be confirmed with the hotel direct in writing. All prices apply to the year 2007 - inclusive of VAT @ 17.5%.