MAIN COURSE
Pan - Fried Boneless Chicken Breast
In a Rich Cream and Mushroom Sauce or Chicken Gravy
***
Homemade Rich Devon Steak and Kidney Pie
***
Tenderloin of Pork Medallions
Pan Cooked and Served in a Fresh Peppers and Cream Sauce
Succulent Salmon Fillet (1.50 Extra)
Served with Hollandaise Sauce
***
Generous Sized Exmoor Rainbow Trout
With Butter & Almonds
***
Fillet of Cod Mornay
***
Variety Mushroom Stroganoff (V)
Served on a bed of long grain and wild rice
***
Brie, Mushroom & Cranberry Wellington
***
Griddle Cooked Ribeye Steak (£2.00 Extra)
Served with additional grilled tomatoes, mushrooms and onion rings
All main course dishes are served with a selection of fresh local vegetables and potatoes
(From The Kitchen Garden When Available)
