Lunch Menu
Thursday to Saturday 11.30am – 2.30pm
Fresh Home Baked Flavoured Bread and Butter (toasted on request)
£0.95
Starters
Roasted Asparagus in lemon and garlic, served on a toasted
bloomer with poached egg
£4.50
Roasted Chicken Breast served with a pesto and mozzarella
salad, accompanied by a basil and balsamic dressing
£6.95
Tagiatelle with courgettes, mushroom and tomatoes cooked
in a cream sauce, accompanied by parmesan shavings
£6.95
Fillet of Pollock on a bed of green beans, topped with vine
tomatoes and tarragon butter
£6.95
Pan Fried Sea Bass served on a warm potato and cream salad
Finished with aged balsamic
£6.95
Oven Baked Lamb Steak served with wild mushrooms and
a peppercorn sauce
£7.95
Pork Tenderloin cooked in red wine, served with buttered
leeks and shallots
£7.95
All Served with Buttered New Potatoes and
a Selection of Fresh Seasonal Vegetables
Desserts
White Chocolate Cheesecake, served with raspberry coulis £4.50
Poached Pears in a red wine sauce,
served with walnuts and mascarpone cream
£4.50
A Varied Selection of Gourmet Ice Creams, including
raspberry yoghurt, stem ginger, clotted cream vanilla
£3.95
Drinks
Full wine list, bar selection and soft drinks available
House Wine, Red, White, Rose (175ml glass)
£2.95
We use fresh, local, seasonal, organic produce where possible
All dishes cooked to order
Weekend A La Carte Menu
Friday & Saturday 7.00pm til late (Last orders 9.30pm)
Booking recommended
Canapés and Fresh Home Baked Flavoured Bread
Starters - £7.95
Poached Fillet of Trout served on a bed of roasted asparagus,
accompanied by a tarragon and cream sauce
Seared Cannon of Lamb cooked with shallots and garlic and served on toasted brioche, accompanied by a baby leaf salad
Tomato, Spring Onion and Pesto Tart with baby leaves and basil,
finished with a balsamic dressing
Pan seared Scallops served on a roasted risotto cake and creamed cabbage, finished with a cranberry sauce
Wild Mushroom and Tomato Tagiatelle cooked in a cream sauce, served with parmesan shavings and baby leaves
Breast of Wood Pigeon on a beetroot compote, served with a walnut and goats cheese salad, accompanied by a cauliflower puree
Main Course
Roasted Rump of Lamb served with boulangere potatoes, buttered spinach
and baby carrots, accompanied by a cranberry and mint jus
£17.45
Oven Baked Fillet of Pollock presented on a crab mash potato, topped with
tarragon butter and vine tomatoes, served with a pesto dressing
£16.45
Pork Tenderloin cooked in red wine with a Dijon mustard and breadcrumb topping,
served with champ mashed potato and baby leeks
£16.95
Gratin of Roast Peppers, Basil and Feta Cheese topped with Parmesan crisps, accompanied by a leek and cream sauce
£15.95
Westcountry Fillet Steak served on spring onion and garlic crushed potatoes,
topped with a red pepper and sun blushed tomato reduction,
accompanied by a mushroom and cream sauce
£19.25
Baked Fillet of Brill marinated in orange and fennel, served on a bed of roasted vegetables, accompanied by a tomato and basil sauce
£16.45
Honey Roasted Duck Breast with a shallot radicchio and balsamic reduction,
served with wild mushrooms and spinach cooked in white wine
£17.45
All served with a selection of fresh seasonal vegetables
Desserts - £6.95
Dark Chocolate and Hazelnut Tart served with orange segments laced in Malibu and stem ginger ice cream
Lemon and Lime Leaf Pannacotta served with a rhubarb and ginger compote
White Chocolate Cheesecake accompanied by a raspberry and kirsch sauce
Poached Baby Pears in red wine sauce served with walnuts and mascarpone cream with a vanilla clotted cream ice cream
A Selection of Cheese and Wafer Biscuits served with a red onion and cranberry chutney. (Why not try a glass of our 10yr old Tawny Port)
Assiette of Raspberries: Raspberries, mascarpone and amaretti crumble; Raspberry yoghurt ice cream; Raspberry and vanilla mousse
Coffee and Petit Fours (£2.50)
Fixed Price Dining Experience - £29.95
Canapes
Freshly Baked Bread
Any Starter
Any Main Course
Any Dessert
Coffee & Petit Fours
Daily specials available in addition to the above, ask for details on arrival
Mid Week Menu
Tuesday to Thursday 7.00pm til late (Last orders 9.30pm)
Booking recommended
Canapes and Freshly Baked Bread Complementary
Starters - £ 7.95
Poached Fillet of Trout served on a bed of roasted asparagus,
accompanied by a tarragon and cream sauce
Wild Mushroom and Tomato Tagiatelle cooked in a cream sauce,
served with parmesan shavings and baby leaves
Breast of Wood Pigeon on a beetroot compote, served with a walnut and
goats cheese salad, accompanied by a cauliflower puree
Main Course
Oven Baked Lamb Steak served with buttered asparagus and a
parsnip crumble, accompanied by a creamy peppercorn sauce
£17.45
Oven Baked Fillet of Pollock presented on a crab mash potato, topped with
tarragon butter and vine tomatoes, served with a pesto dressing
£16.45
Gratin of Roast Peppers, Basil and Feta Cheese topped with Parmesan crisps,
accompanied by a leek and cream sauce
£15.95
Pork Tenderloin cooked in red wine with a Dijon mustard and breadcrumb
topping, served with champ mashed potato and baby leeks
£16.95
Westcountry Fillet Steak served on spring onion and garlic crushed potatoes,
topped with a red pepper and sun blushed tomato reduction,
accompanied by a mushroom and cream sauce
£19.25*
(*see below)
All served with a selection of Fresh Seasonal Vegetables
Desserts - £6.95
White Chocolate Cheesecake accompanied by a raspberry and kirsch sauce
Poached Baby Pears in red wine sauce served with walnuts and mascarpone
Cream, with a vanilla clotted cream ice cream
A Selection of Cheese and Wafer Biscuits served with a red onion and
cranberry chutney. (Why not try a glass of our 10yr old Tawny Port)
Coffee & Petit Fours - £2.50
Fixed Price Dining - Tuesday to Thursday
All Five Courses - £23.95* per person
* Supplement for Westcountry Fillet Steak - All Five Courses £29.95
We use fresh, local, seasonal, organic produce where possible
All dishes cooked to order ~ this takes a little longer but is definitely worth the wait
View our wine list, click here
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