- White Onion and garlic soup with a cheddar cheese glaze
- Devilled Kidneys
- Cornish crab ravioli on a pea and mint veloute (Also available as main course)
- Salad of confit of duck leg with apple mash potato and a light mustard sauce
- Pan fried pidgeon breast on a bed pan fried puff ball with a red wine jus
- Local game terrine with home made chutney and toasted brioche
- Six fresh Cornish Oysters served with a red onion vinigarette
- Grilled fresh sardines with a saffron and garlic mayonaisse
- Fresh cornish mussels in white wine and cream and garlic
- Chicken liver parfait, homemade chutney and toasted brioche
- Bruscetta of goats cheese and figs with a honey dressing
- Homecured beef bresola with rocket parmesan and Italian crescente bread
- Roasted ribeye steak "Church Farm" served to your liking with hand cut triple cooked chips, local mushrooms, tomatoes, red wine jus and Bearnaise sauce
- Oven roasted Brixham halibut on a bed of wilted spinach and a vanilla butter sauce
- Individual Venison Napoleon local venison topped with mushrooms with a blackberry sauce
- Lamb shank braised with an elderberry and sage sauce
- Mahi mahi marinted in lemon, lime garlic with a tomato and cumin chutney
- Whole seabass with ginger, herbs & fennel cooked in a foil parcel
- Roast pork tenderloin with goats cheese and an orange sauce
- Roasted chicken with Mediterranean vegetables on a garlic and Rosemary cream sauce
- Calves liver and bacon on beetroot and tarragon with an orange and dubonnet sauce
- stuffed Local squash filled with a tomato and coconut curry on a bed of spiced lentils