Winning Post Restaurant

Amuse bouche

Starters

Roasted Vine tomato, red pepper and basil soup, herb oil, and croutons (V,Vg)

Honey and cider braised pork cheek, chorizo jam, and cider jus (GF)

Poached Salmon, salsa Verde, new potatoes, asparagus, and watercress mayonnaise (GF)

Torched Capricorn Goats cheese salad with toasted pecans, endive and a raspberry vinaigrette (V,GF,N)

*****

Main Courses

Roasted chicken supreme, topped with a parmesan and herb crust, fondant potato, creamed leeks, cherry vine tomatoes, and a red wine sauce

Grilled Sea bream, roasted new potatoes, smoked bacon and peas, crispy Parma ham, finished with a dill and white wine sauce (GF)

Duo of Devon Lamb; Roasted rump and slow cooked shoulder, colcannon mash, parsnip crisps, and a redcurrant jus (GF)

Stuffed Butternut squash, with wild mushrooms and spinach in a garlic and cream sauce, baby new potatoes, green beans, sun blushed tomatoes and pecorino (V,GF)

(All main courses are served with seasonal vegetables)

*****

Desserts

Marmalade, lemon and vanilla posset, shortbread crumb, marmalade coulis (V,GF)

Dark chocolate and coffee cremeux, roasted berry gel and chocolate soil (V,GF)

Trio of local ice creams (V)

Selection of West Country cheeses, biscuits, celery, chutney, and grapes (V)
(As a dessert £4.50 supplement/as an extra course £9.00)

*****

Filter coffee and chocolate coated bean

V; vegetarian / Vg; vegan / GF; gluten free / N; (contains nuts)