Starters

1. Pan-fried Wild Pigeon Breast with a Quenelle of Beetroot Mash
   
   
2. Smoked Haddock Cake with a Tomato and Basil Dressing and Wild Rocket Leaves
   
   
3. Carpaccio of Beef with Shavings of Parmagianno and Lambs Lettuce
   
   
4. Gravalax of Salmon steeped in Plymouth Gin, Dill, Honey and Pink Pepperorns served with a Potato and Anchovy Salad
   
   
5. Cold Water Prawn Knicker Bocker Glory
   
   
6. Guinea Fowl Bordin with Puy Lentils and Smoked Lardons
   
   
7. Layered Smoked Chicken and Asparagus Terrine with Chef's Chutney
   
   
8. White Crab Mousse with a Cucumber Relish

Vegetarian Starters

1. Local Goat's Cheese and Bramley Apple Tart with a Baby Leaf Salad (V)
   
   
2. Gateau of Ratatouille and Cream Cheese with a Parmesan Cheese Disc
   
   
3. Wild Mushroom Filo Dumplings with a Madeira Cream Sauce