Some Winter Starters

Duck liver parfait with onion marmalade and sour dough toasts
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Lapsang Souchon smoked pigeon breast on a potato rosti with Morel reduction
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Pan seared scallops on a pea puree with minted dressing
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Timbale of crab with roasted cherry tomatoes, curly endive and a citrus dressing
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Warm new potato, broad bean and chorizo salad with aioli
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Pea and leek raviolo with minted brown butter
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Potted brown shrimp with wholemeal sourdough toast
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Oven roasted Portobello mushroom stuffed with Ogleshield cheese and thyme butter (V)
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Salcombe smoker terrine with a horseradish cream and beetroot pickle
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Beetroot gnocchi with wilted pea shoots and parmesan crisps
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Trio of marinated salmon on crushed new potatoes with dill mustard dressing
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Peppered venison fillet Carpaccio with wild rocket, parmesan and basil oil
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Seared venison fillet on a Cornish blue and walnut rarebit tartlet with quince jelly
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Pan seared squid on baby leaves with roasted tomatoes and salsa verde
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Ceviche of sea bass with mint and coriander pistou and crisp tortilla breads