Party menu
| Starters |
| Pumpkin soup with stilton and roasted pumpkin seed croutons (v) |
| Dartmouth smoked fish cakes with mixed leaf salad and lemon aioli |
| Goat’s cheese and honey glazed fig tart with orange and balsamic dressing (v ) |
| Confit of duck terrine with spiced chutney and toasted farmhouse bread |
| Peppered beef carpaccio with celeriac remoulade and a balsamic dressing |
| Mains |
| Roulade with aubergine, sweet peppers, sundried tomatoes, spinach and Brie served with creamy carrot sauce (v) |
| Black sea bass with herb roasted new potatoes, curly kale, red pepper and fennel compote with a champagne sauce |
| Grilled marinated spatchcock poussin with pigs in blankets, goose fat roast potatoes, buttered sprouts with almonds, honey roast parsnips and a red wine jus |
| Linguine with roasted vegetables, tomato and basil sauce and parmesan (v) |
| 8oz rib eye steak with chunky chips and confit tomato |
| Salmon en croute with broccoli and creamed mushroom sauce. |
| Desserts |
| Bailey’s bread and butter pudding with vanilla custard |
| Chilli pineapple with coconut sorbet |
| Chocolate brownie with vanilla ice cream |
| Trio of Dartmouth apprentice ice creams: (strawberry, vanilla, chocolate) with a shortbread biscuit |
| Dishes may contain traces of nuts |
| An optional service charge of 12.5% will be added to your bill, all of which goes to staff |
