Sample Winter Seasonal Dinner Menu
Broccoli & Stilton Soup with Herb Oil
Dartmoor Game Terrine Compote & Dressed Mixed Leaves
Smoked Holwell Bacon & West Country Brie Souffle
Slow Roast Holwell Belly Pork with Artichoke Puree & Seared Monk Fish
* * * *
Roast Dartmoor Pheasant on Savoy Cabbage with Pickled Beetroot & Broccoli
Medallions of Widecombe Beef on Parsnip Pure with Green Beans & Rosemary
Pan Fried Fillet of Brixham Sea Bream with Saffron Potatoes, Clam, Cockle & Mussel Chowder
Wild Mushroom & Madeira Risotto with Parmesan Crisp
A Holne Chase Salad is also available as a Starter, Main Course or as an Accompaniment
£34.50 pp for Dinner; 3 courses, coffee/tea with petit fours, service & VAT included
£20 - £25 per person for Lunch for 3 courses, coffee/tea, service & VAT included Light Lunches and Afternoon Tea also available
HEAD CHEF: Ross Duncan