Table d'hote Dinner sample menu: Chef's Homemade Soup of the Day Cream of mushroom soup flavoured with thyme and finished with Devonshire clotted cream. Pan Fried Local Pigeon Local pigeon set on a black pudding mash topped with a poached quail's egg and finished with a raspberry vinaigrette. Monkfish and Salmon Tartare Layers of marinated salmon and cured monkfish served with a cucumber salad bound in a light lemon dressing. Crisp Mixed Salad Tender garden leaves bound with avocado, asparagus, sweet pepper, celery and mushrooms in a shallot and citrus dressing. Duo of Dark Meats Pan fried loin of venison and beef sirloin cooked rare and set on an apple and parsnip potato cake served with a red onion confit and thyme cream Pan Fried Channel Scallops Peppered scallops flash fried and set on a bed of creamed celeriac drizzled with a spring onion sauce Rondel of Chicken Chicken supreme filled with a truffle mousse and poached, presented with a mangetout puree, trio of taglioni and trumpet noir mushrooms Artichoke and Asparagus Tartlet Crisp tartlet filled with artichoke and asparagus served on a ratatouille sauce and glazed with hollandaise Choose from our Selection of Delicious Desserts or our tempting West Country Cheeseboard Coffee & Mints served in the Lounge