Bread and oil per serving 1.50
Roast parsnip & candied chestnut soup, garlic crostini 6.00
Seared peppered beef & Cashel Blue salad, red onion, chilli croutons, sour cream dressing 8.50
Warm smoked mackerel, pickled beetroot & endive salad, cashew nut, horse radish crisp 7.50
Chicken & duck liver parfait, toasted brioche, windfall chutney 6.50
Roast Scottish scallops, cauliflower & vanilla cream, crisp shallots 9.00
Ragstone goat’s cheese mousse, grilled vegetable salad, aged balsamic dressing 7.00/13.00
Tempura of tofu, crunchy Asian nut salad, hoi sin dressing 6.50/12.50
Spinach, pancetta & potato frittata, fried duck egg 7.00
Tiger prawns in chilli & garlic oil, warm sour dough 8.00
Slow roasted Kilravock pork belly, potato gratin, braised red cabbage, caramelised apple sauce 14.50
Char grilled 28 day aged Angus rib eye steak, hand cut chips, Lea & Perrins glazed button mushrooms 19.50
Roast Gressingham duck breast, sage baked pommes Anna, creamed carrot & swede, star anise jus 15.50
Puy lentil & coconut spinach Dahl, spiced feta samosa 12.50
Herb crusted Atlantic cod fillet, wilted spinach, crushed new potatoes, shallot & chardonnay velouté 16.00
Roast West Devon Lamb rump, spring greens & feta mash, Kalamata olive & rosemary jus 18.00
Pan fried sea bass fillet, chorizo, cavolo nero, saffron caramel potatoes 17.00
Wild mushroom, winter pumpkin & red onion Wellington, roast salsify, truffle sauce 13.50
Sticky toffee pudding, warm butterscotch sauce, vanilla ice cream
Fig & almond tart, cinnamon ice cream
Chocolate truffle cake, Chantilly cream
Passion fruit burnt cream, vanilla short bread
Apple, cranberry & oat crumble, pouring cream
Selection of ice creams & sorbets
British cheese board, apple & tomato chutney, crackers