Slow roasted vine tomato soup with parmesan crispsPressed salmon & dill tian with a smoked salmon parfait, pickled cucumber & spring onion saladSt. Clements melon with Champagne jellyTrio of pâté Chicken, duck & pork pâté served with crisp breads & chutneyMuscovado & honey-roasted ham hock terrine with soused vegetables and a Cumberland dressing with sultana & rosemary toastHerb scented rump of lamb with sautéed black pudding, shallots & carrots served with a red wine sauce (£2.50 supplement)Marinated fillet of seabass with fresh herbs & olive oil, oven baked & dressed with baby spinach, leeks, crisp potatoes & prawns, drizzled with a light lemon butter sauceButternut squash & red onion gnocchi (v)Roasted pork loin steak topped with mozzarella & Italian ham dressed on savoy cabbage, finished with a brandy sauceChar-grilled rib eye steak with cracked black pepper and sea salt, roasted vine tomatoes & field mushrooms, truffle scented mash & a port saucePan poached supreme of chicken with a Madeira sauce served on a bed of braised vegetables and a parmesan & potato rostiCaramelised lemon tart with a gin & tonic sorbet & raspberry compoteCreme BruleeVanilla panacotta with a fruit & kirsch jellyIndividual sherry trifleRich chocolate truffle torte with warm kirsch black cherries & buttermilk creamThe Pavilion sticky toffee pudding our signature dessert with a delicious toffee sauceOpen summer pudding with Cornish clotted cream and a fresh mint syrupWarm chocolate sponge with white chocolate & caramel-swirl ice cream
