À la carte menu

FIRST COURSE

• Warm quiche of sautéed courgette, sun kissed tomato, basil and feta   (v) £8.75
• Crispy rolls of confit Peking duck, noodle, carrot and hoi sin with plum dipping sauce £8.75
• Gin and lemon cured exmoor trout gravadlax on home smoked trout, caper & lemon fish cake, dill dressing £8.75
• Asparagus and pecorino ravioli  with pine nut & basil pesto verde (v) £8.75
• Singapore chilli crab, soy ginger and spring onion tart   £9.95
• Honey & soy glazed venison mushroom & caramelised red onion meatballs  £8.75

MAIN COURSE 

• Pan seared cannon of beef (served pink ) shiitake mushroom, leek & truffle arancini, red wine jus £23.50
• Tender local pork rib-eye medallion, gammon and apple sausage roll, roasting juices, crackling shard £19.25
• Supreme of free range Guinea fowl with coq au vin pie , red wine sauce  £19.95
• Vine tomato, roasted pepper, basil, basil, pesto & mozzarella open tart (v) £18.50
• Seared fillet of local cod, champ potato, King prawn and champagne veloute  &  £21.75
• Mixed mushroom, chicke pea and tandoori marinated paneer curry, pilau rice   (v) £18.50

DESSERTS

• Steamed sticky toffee & ginger sponge pudding with butterscotch  sauce  £8
• Warm Pecan, maple syrup and Devon honey rum tart with vanilla ice cream  £8
• Rich chocolate and cointreau marquise, double cream £8
• Raspberry, meringue and mascarpone semifreddo  £8
• Webbery Moos farm dairy ice cream 2 scoops £4.00/ 3 scoops £5.50
• Selection of cheese and biscuits £8.15 

Please note that this is a SAMPLE menu
Due to the nature of our small menu we are unable to cater for Vegans 
All dishes are served with a pot of fresh vegetables to share and Dauphinoise potato 
ALL OUR MEAT AND POULTRY IS LOCALLY SOURCED AND FREE RANGE OR OUTDOOR REARED
ALL FISH LOCALLY CAUGHT