| Feta Cheese and Olive Salad drizzled with herb oil and tossed garlic croutons. |
| A smooth smoked mackerel pate, nestled on a tossed leaf salad with melba toast. |
| Chilled wedges of melon with forest berries and fruit coulis. |
| Fresh Brixham crab drizzled with a sweet chilli dressing. |
| Tomato and roasted vegetable soup. |
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| Char grilled minute steak topped with chicken live pate and a red wine jus. |
| Poached fillet of Brill presented on a timbale of courgette spaghetti and basil. |
| Oven roasted chicken supreme filled with garlic prawns and wrapped in lettuce. |
| Whole grilled red mullet with tomato and tarragon butter. |
| Vegetable curry with scented rice. |
| All main courses are served with chefs selection of vegetables and potatoes. |
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| Selection of desserts. |
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