Starters
South West landed Scallops with local White Pudding and a Pea Mousse
Locally landed in Brixham, scallops lightly seared and served with crispy white
pudding and a pea mousse.
Chicken Liver Pate
Chicken liver pate with a hint of brandy, served in its own pot with Fathers Crab Apple Jelly and warm Sourdough toast.
Smoked Trout from Hollies Trout Farm Pate
Quenelles of Smoked Trout Pate served with hot toast.
Twice Baked Goats Cheese Souffle
French Chevre Blanc made into a creamy souffle with Parmesan.
Home-made Brioche with wild mushrooms and crème fraiche
Toasted Brioche topped with creamy wild mushrooms and crème fraiche
Main Courses
Roast Duck breast with Plum, Ginger and a dash of Bramley & Gage Plum Liqueur
Lightly marinated duck breast in a sticky plum sauce.
Loin of Pork with Prunes
Pork Loin casserole with brandy soaked prunes and a dash of cream.
Boeuf Bourguignonne with a Devon twist and Provencal Herby Dumplings
Burgundy and Port laced Devon Beef with baby onions and button mushrooms, topped with herby dumplings.
Devon Beef with Mushrooms and local Otter Head Ale
Devon beef slowly cooked with Otter Head Ale (brewed using water from the head springs of the River Otter in Luppitt) and Mushrooms.
4 Rack of Lamb with a Rosemary Crust
Devon Lamb, roasted and filled with rosemary and garlic breadcrumbs and served with a Cumberland Sauce.
Salmon with Ginger (from a sustainable source), Lemon Grass and Coriander Dressing
Marinated Salmon in Ginger, Lemon grass and Coriander then baked with a drizzle of honey.
Pan Fried Sea Bass (from a sustainable source) with Crab
Pan fried Sea Bass on a bed of crushed lemon butter new potatoes, topped with a King Prawn and served with a Crab and Brandy Sauce.
Moroccan Spiced Vegetables
Slowly braised aubergine, squash, sweet potato, celeriac, red peppers and chickpeas in a Moroccan spiced tomato based sauce, served with soar cream, toasted almonds and coriander.
Roasted Squash Risotto
Roasted Squash with Carneloni Rice, Mascarpone Cheese, Shallots, White Wine, Parmesan and Sage.
All main courses are served with seasonal vegetables
Desserts
Meringue Mont Blanc
Mummys fabulous meringue filled with a chestnut cream, caramalised Chestnuts and served with a chestnut ice cream
Lattice Mincemeat and Almond Tart
A crisp pastry shell layered with a rich Almond Paste and Tipsy Mincemeat topped with a lattice top and served with Vanilla Ice-cream
Hot Chocolate Fondant Yarty Valley Cream
Rich hot chocolate fondant made with Divine 70% dark chocolate and served with cream from the Yarty Valley.
Sticky Date Pudding with Yarty Valley Cream
A rich gooey date pudding, freshly steamed and served with a Brandy and Pecan sauce and Yarty Valley Cream.
Cheese Board
A selection of West Country cheeses with accompaniments
(£2.00 supplement).
£22.00 for 2 courses
£28.00 for 3 courses
Cafetierre Coffee or Tea £1.65
Cappucinno £1.85
Latte £2.00
Expresso £1.45
Below was our Christmas Day 2009 menu
Starters
Coquilles St Jacques
Locally landed in Brixham, scallops lightly poached into a creamy sauce with piped potato and served
in a scallop shell.
Lobster Pate with Rose Sauce
A rich lobster pate with a rose wine sauce.
Roasted Goats Cheese in a Walnut Pastry Tart and Red Pepper Sauce
A light walnut pastry tart baked with goats cheese and ribbons of peppers,
served with a crushed walnut vinegraitte.
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Le Trou Gascon – Armagnac Sorbet
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Main Courses
Turkey Galantine with Christmas sauces – popped cranberries and creamy bread
Boned turkey at The Belfry, stuffed with gammon in the middle and a duo of festive stuffing on each side.
Roast Duck breast with Plum and Ginger and Bramley and Gage Plum Liquor
Lightly marinated then roasted duck breast in a sticky plum and ginger sauce.
Boeuf Bourguignonne with a Devon twist and Provencal Herby Dumplings
Burgundy and Port laced Devon Beef with baby onions and button mushrooms, topped with herby dumplings.
Salmon with Ginger and Lemon Grass and Coriander
Marinated Salmon in Ginger Lemon Grass and Coriander, baked with a drizzle of honey.
Porcini Mushroom Risotto
A combination of mushrooms including Porcini, blend with garlic, white wine, Marsala, Parmesan and Carnarolli Rice, served with Parmesan Crisps and White Truffle Oil.
All main courses are served with seasonal vegetables
If you are choosing a meat free starter or main meal, please let us know if you are a vegetarian so we may substitute the chicken stock for vegetable stock where used.
Desserts
Pistachio Pavlova
An individual Pistachio Pavlova with Yarty Valley Cream and seasonal fruits
Flaming Christmas Pudding and White Sauce
Christmas Trifle
Black Cherries, Amaretti Biscuits and a dash of Sherry combine with the traditional Custard and Cream
Cheese Board
A selection of West Country cheeses with accompaniments
£50.00 per person
Cafetierre coffee / tea and truffles £2.25
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