A La Carte
Starters
- Tear and share bread and olives, mixed dips (v/gfa) 8
- Sticky glazed honey mustard sausages 6
- Roasted butternut squash soup with a salsa verde and sunflower seed crostini (v/gfa) 6
- Goats cheese and Jerusalem artichoke croquettes, beetroot and chilli jam, caramelised walnuts (v/n) 8
- Crispy squid, fresh crab and mango salad, sweet chilli dressing 9
- Thai spiced fish broth (gfa) 11
- Duck confit scotch egg, whipped dijon mustard, pickled pears 9
Mains
- Roast venison saddle, potato, turnip and bacon terrine, barbeque cabbage (gfa) 21
- Fillet of John Dory with roasted scallops and oven dried tomatoes, mash or fries (gf) 19
- Breast of guinea fowl, confit leg bon bon, cauliflower cheese puree, gratin dauphinois 21
- Wild mushroom and sage gnocchi, garlic kale and chilli (v) 16
- Crab and seafood thermidor pot, tomato, onion and rocket salad, fries 22
- Coq au vin pie, mash or chips, chicken gravy 18
- Spring vegetable and nut roast terrine, creamed leeks, tomato jus (v/gf) 16
- Teriyaki pork belly, maple glazed pig cheek, tender stem broccoli, triple cooked chips (gfa) 19
Classics
- Thai vegetable curry (v/gf/df) 16 (add chicken) 18
- Beer battered fish and chips, homemade mushy peas, tartar sauce (gfa) 17
- 10 oz Devon ruby red rump steak, peppercorn sauce, triple cooked chips (gfa) 26
Burgers
- Blackened cajun chicken 17
- Halloumi onion jam (v) 16
- Spicy veggie (v) 16
- Devon ruby red beef 17
All served with skin on fries, pickles and chutney. Add bacon, cheddar, halloumi 2 each.
Sides
- Cauliflower cheese (v/gf) 5
- Seasonal vegetables 5
- Garlic bread (add cheese) 4 (5)
- House salad 5
- Fries 4 (add cheese) 4 (6)
- Triple cooked chips 5
Puddings
- Brown butter treacle tart, orange and cointreau mascarpone 7
- Tonka bean crème brulee, shortbread (gfa) 7
- Chocolate brownie, black forest eton mess (gf) 7
- Caramelised bread and butter pudding, rum soaked raisins, homemade custard 8
- Classic apple tarte tatin, vanilla ice-cream and custard (10 min wait) 9
- Selection of ice-creams 7
- Lemon posset, winter berry compote, granola crumb 7
- Sharing platter of mini desserts 19
- Local cheese board 11
- Coffee and brownie bite 4
Lunch Menu
Starters
- Tear and share bread and olives, mixed dips (v/gfa) 8
- Sticky glazed honey mustard sausages 6
- Roasted butternut squash soup with a salsa verde and sunflower seed crostini (v/gfa) 6
- Goats cheese and Jerusalem artichoke croquettes, beetroot and chilli jam, caramelised walnuts (v/n) 8
- Crispy squid, fresh crab and mango salad, sweet chilli dressing 9
- Thai spiced fish broth (gfa) 11
Mains
- Fillet of John Dory with roasted scallops and oven dried tomatoes, mash or fries (gf) 19
- Breast of guinea fowl, confit leg bon bon, cauliflower cheese puree, gratin dauphinois 21
- Wild mushroom and sage gnocchi, garlic kale and chilli (v) 16
- Crab and seafood thermidor pot, tomato, onion and rocket salad, fries 22
- Coq au vin pie, mash or chips, chicken gravy 18
- Teriyaki pork belly, maple glazed pig cheek, tender stem broccoli, triple cooked chips (gfa) 19
Classics
- Thai vegetable curry (v/gf/df) (add chicken) 16 (18)
- Beer battered fish and chips, homemade mushy peas, tartar sauce (gfa) 17
- 10 oz Devon ruby red rump steak, peppercorn sauce, triple cooked chips (gfa) 26
Burgers
- Blackened cajun chicken 17
- Halloumi onion jam (v) 16
- Spicy veggie (v) 16
- Devon ruby red beef 17
All served with skin on fries, pickles and chutney. Add bacon, cheddar, halloumi 2 each
Sandwiches
All served with skin on fries.
- Cheddar cheese ploughmans (v) 12
- Roast beef, horseradish and watercress 13
- Gammon ham and mustard 12
- Prawn and avocado, cocktail sauce 13
- Traditional club sandwich 14
- Roasted sausage, brie and onion jam 14
Jacket Potatoes
All served with dressed salad and homemade coleslaw.
- Mature cheddar and beans 10
- Prawns in marie rose sauce 12
- 5 bean chilli 11
- Tuna mayonnaise 10
- Thai chicken curry (df) 13
- Thai vegetable curry (v/df) 12
Sides
- Cauliflower cheese (v/gf) 5
- Seasonal vegetables 5
- Garlic bread 4 (add cheese) 5
- House salad 5
- Fries (add cheese) 4 (6)
- Triple cooked chips 5
Puddings
- Brown butter treacle tart, orange and cointreau mascarpone 7
- Tonka bean crème brulee, shortbread (gfa) 7
- Chocolate brownie, black forest eton mess (gf) 7
- Caramelised bread and butter pudding, rum soaked raisins, homemade custard 8
- Selection of ice-creams 7
- Lemon posset, winter berry compote, granola crumb 8
- Local cheese board 11
- Coffee and brownie bite 4
Sunday Lunch
Starters
- Tear and share bread and olives, mixed dips (v/gfa) 8
- Sticky glazed honey mustard sausages 6
- Roasted butternut squash soup with a salsa verde and sunflower seed crostini (v/gfa) 6
- Goats cheese and Jerusalem artichoke croquettes, beetroot and chilli jam, caramelised walnuts (v/n) 8
- Crispy squid, fresh crab and mango salad, sweet chilli dressing 9
- Thai spiced fish broth (gfa) 11
- Duck confit scotch egg, whipped dijon mustard, pickled pears 9
Roasts
all served with roast potatoes, creamy mash, cauliflower cheese, stuffing, yorkshire pudding, seasonal vegetables and gravy.
- Treacle glazed roast beef 19
- Half a roast chicken, wild mushroom sauce 18
- Maple roast pork loin, apple and cider sauce 16
- Garlic and rosemary infused rump of lamb 19
- Spring vegetable and nut roast terrine, creamed leeks, tomato jus (v) 16
Mains
- Roast venison saddle, potato, turnip and bacon terrine, barbeque cabbage (gfa) 21
- Fillet of John Dory with roasted scallops and oven dried tomatoes, mash or fries (gf) 19
- Wild mushroom and sage gnocchi, garlic kale and chilli (v) 16
- Crab and seafood thermidor pot, tomato, onion and rocket salad, fries 22
- Coq au vin pie, mash or chips, chicken gravy 18
- Beer battered fish and chips, homemade mushy peas, tartar sauce (gfa) 17
Burgers
- Halloumi onion jam (v) 16
- Devon ruby red beef 17
Served with skin on fries, pickles and chutney. Add bacon, cheddar, halloumi 2 each.
Sides
- Cauliflower cheese (v/gf) 5
- Seasonal vegetables 5
- Garlic bread 4 (add cheese) 5
- House salad 5
- Fries (add cheese) 4 (6)
- Triple cooked chips 5
Puddings
- Brown butter treacle tart, orange and cointreau mascarpone 7
- Tonka bean crème brulee, shortbread (gfa) 7
- Chocolate brownie, black forest eton mess (gf) 7
- Caramelised bread and butter pudding, rum soaked raisins, homemade custard 8
- Classic apple tarte tatin, vanilla ice-cream and custard (10 min wait) 9
- Selection of ice-creams 7
- Lemon posset, winter berry compote, granola crumb 7
- Sharing platter of mini desserts 19
- Local cheese board 11
- Coffee and brownie bite 4
