Festive Menu 2015
Thursday 3rd December until Wednesday 23rd December
SMALL PLATE
Onion and caraway seed soup, Bawdens The Bakers breadPulled pork belly and coriander fritter, with a soy, chilli and plum sauce
Chicken liver parfait, our own orange Christmas chutney, and toast
Tian of Avocado, and Brixham crab, lime and Cornish Tarquins gin dressing
Brock Hall Farm goats cheese pannacotta, our own granola, beetroot relish, and rye bread (v)
MAINS
Fillet of wild bass, crab and winter vegetable sauce, tomato and pancetta jamCarrot and courgette roulade, piquant pepper sauce (v)
Creedy carver confit duck leg, thyme and onion puree, fondant potato, winter spiced cranberry sauce
Slow cooked (Heal Farm) blade of beef in otter ale, buttered cabbage and bacon, mash
10oz 28 day dry aged rib eye steak with traditional garnish (Add £3.00)
AFTERS
White chocolate and honeycomb cheesecake, our own peanut butter ice creamOur own Christmas pudding with rum and brandy sauce
70% Chocolate mousse, chocolate cookie, satsuma soaked in orange liqueur
Stem ginger sponge pudding, sticky ginger and Pedro Ximenez sauce, vanilla ice cream
Devon Blue and cheddar, biscuits
£23.95 for 3 courses
£19.95 2 courses
£19.95 3 course Vegetarians
If you have any allergies or intolerance's to food please make us aware as we are happy to adapt dishes for you. Vegetarians/Vegans please contact us if you require something different.
Tel 01398 332248
www.theswan.co