Evening
Starters
| Warm baked beetroot and mascarpone tart with orange zest and sunflower seeds | 6.00 |
| Terrine of confit chicken and pickled walnuts with homemade apricot chutney | 7.25 |
| Sauteed lamb's kidneys on pan haggarty with a crushed mustard seed and sherry sauce | 7.00 |
| A water cress soup with a roast red pepper pesto | 5.50 |
| Roasted fillet of red fish balsamic vinegar marinated cherry vine tomatoes and basil pesto | 7.25 |
| Brixham crab with a new potato and cucumber salsa | 7.50 |
Mains
| Pan fried fillet of hake with samphire and pancetta & citrus dressing | 17.50 |
| Sauteed calves liver with black pudding gnocchi served with a raisin and whisky jus | 16.50 |
| Honey roasted duck breast with cinnamon spiced cous cous, pak choi and roasted red pepper sauce | 18.50 |
| Roasted garlic vegetables with marjoram vinaigrette and saffron tagliatelle | 12.50 |
| Rack of lamb on calcannon mash with a cumin and roast garlic aubergine puree | 18.50 |
| Pan fried fillet steak with sauteed potatoes, tomato salsa and sour cream | 23.00 |
| Pan fried wild sea bass fillet with broad bean and chorizo risotto, chilli oil drizzle | 18.50 |
Puddings
| Treacle tart with lemon creme fraiche | 6.50 |
| Trio of orange - orange panacotta, chocolate orange cake and marmalade ice cream | 6.50 |
| Cheese Slate - a regional selection | 7.50 |
| Summer pudding with clotted cream and fruit puree | 6.50 |
| Dark chocolate marquise with coconut foam | 6.50 |
| Tuile cone with caramel apples and ginger custard | 6.50 |
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