- Spiced pumpkin soup with onion fritter
- Devilled Kidneys
- Cornish crab ravioli on a pea and mint veloute (Also available as main course)
- Salad of confit of duck leg on creamed parsnips and a burnt honey sauce
- Pan fried wood pigeon breast with lancashire black pudding and a mustard sauce
- Pan fried scallops on a winter salad with an orange dressing
- Six fresh Cornish Oysters served with a red onion vinigarette, ordered on request if you wish to guarantee on for your visit to us
- Pan fried skate wing with a caper and herb brown butter sauce
- Fresh cornish mussels in white wine,cream garlic and herbs
- Chicken liver parfait, homemade marmalade and toasted brioche
- Goast cheese bruscetta with figs and local honey
- Homecured beef bresola with rocket parmesan and Italian crescente bread
- Traditional beef Wellington "Church Farm fillet of beef " topped with mushroom duxelle and wrapped ina rich puff pastry served medium with a Madiera wine sauce
- Oven roasted Brixham halibut on a bed of wilted spinach and a vanilla butter sauce
- Fillts of black bream on a smoked haddock fish cake with a Champagne and crayfish sauce
- Rack of local lamb on dauphinoise potatoes and a Rosemary sauce
- Pan fried hake on a bed of kedgeree with a light curry sauce
- Pan fried pork tenderloin rolled in fennel seeds with a home made faggot and red cabbage braised in red wine and apples
- Roasted local partridge with its legs braised in red wine, served with potatoe rosti and roasted root vegetables and a roast sauce
- Risotto of local squashes and sage, rocket, blu vinney cheese and a pear and walnut salad