Consisting of eight courses using local, seasonal produce, including West Country cheeses, and coffee and petits fours.
Confit tomatoes, olive tapenade, pesto
Carrot and coriander soup
Pickled beetroot, candied walnut, burnt apple
Hen of the wood and spinach fricassée
Local asparagus and wild garlic risotto
Lychee and lemon
Apple and Rhubarb