Sample a la carte menu

Starters

Lyme Bay king scallops wrapped in pancetta
on green pea puree with mint & brown butter £14/ 22.00

Leek & potato soup with a little double cream
& sourdough croutons £6.50

Game terrine of rabbit, pheasant & pork
with spiced apple chutney & char-grilled sourdough toast £8.80

Twice baked Westcombe Cheddar cheese soufflé
on braised young leeks with double cream & parmesan £9.85

Ham hock & cheddar cheese croquettes
with HG leaves & mustard mayonnaise £8.50

Rope-grown Brixham Farm mussels steamed in white wine
with parsley, shallots & cream £11.00

Main Courses

Roast rack of home-reared Jacob lamb
with bashed carrot, parsnip & butternut squash & mint sauce £21.00

Char-grilled 28 day, dry aged Grange Farm 10oz ribeye steak
with hand cut chips & a jug of red wine sauce £25.00

Roast fillet of Brixham cod with a preserved lemon & olive crust
marsh samphire & crushed anya potatoes £19.50

Potpie & mash
Baughurst House roe deer & root vegetables braised with red wine
topped with a flaky pastry lid £16.00

Baked potato gnocchi panfried in butter with garlic,
roast butternut squash, walnuts, sage & parmesan £14/ £8

Whole roast partridge stuffed with herbs (on or off the bone)
with sticky red cabbage, potato mash & parsnip crisps £18.00

Specials

Whole English lobster pan-fried in butter & garlic with hand-cut fat chips £ market

Side Orders

Hand-cut fat chips £4.00 anya potatoes or buttered mash £3.50

Spinach sauteed with garlic £3.50 crushed green peas with mint or fine green beans £3.50

this is a sample menu, elements of the menu change every day