Sample Menu

TO START

Tomato consomme

Ballontine of salmon, crab sauce gribiche, fennel & lemon dressing

Caramelised scallops, pea & celeriac puree, pancetta foam

Chicken liver parfait, toast, chutney and frisee salad

MAIN COURSE

Local breast of duck, roast plum, sauteed greens, fondant potato and walnut jus

Fillet of pollock, pepperonata, basil croquette and basil oil

Roast chicken breast, sweetcorn and potato puree, broad beans, 
braised onions and corn foam

Pave of wild sea bass, chorizo, bok choy & mussel chowder
A supplement of £5.00 will apply

Fillet steak, triple cooked chips, mushroom, tomato & bearnaise sauce
A supplement of £10.00 will apply

Whole lemon sole meuniere
A supplement of £8.00 will apply

Please ask your host if you would like to see the vegetarian menu

DESSERTS

 Apple mille feuille, apple & cider sorbet, caramel mousse

Rich Valrhona chocolate delice, red berry sauce, creme fraiche sorbet

Vanilla and peach zupa, mascarpone ice cream, Seville syrup

Selection of Westcountry cheeses with quince jelly and biscuits

£32.00 per person for 3 courses

Freshly brewed coffee & petit fours served in the lounge - £2.50 per person

Please note that some of the dishes may contain traces of nuts or shellfish.
We kindly ask that you refrain from using your mobile phone in the restaurant.