To Commence

soup
wild garlic and pea soup, hickory smoked onion pakora

chicken
confit chicken leg, truffle and baby leek terrine, tasting of onion

rabbit
rabbit bolognaise tortellini, smoked cheddar béchamel,
roquette, crisp carrot

trout
smoked sea reared rainbow trout,
lemon and thyme pannacotta, caviar

crab
tian of Brixham crab, avocado mousse,
pickled mouli, toasted sesame cracker

coddled egg
64oC slow cooked coddled egg, asparagus,
pink grapefruit hollandaise, pancetta and pea shoot salad

To Continue

lamb
herb crusted Lighthorne lamb, sweetbreads,
braised shoulder, textures of squash

pork
confit belly of pork, braised cheek, crisp parma ham,
morels, baby onions

duck
breast of Gressingham duck, leg pastilla,
fennel, spiced orange jelly, olive jus

beef
rump of Ruby Red beef, macaroni cheese, ragout of spring greens,
baby gem dressing

halibut
blackened halibut, saffron potato espuma, crisp seaweed,
celeriac and vanilla puree, vegetable ribbons, mussel cream

scallops
trio of scallops: scallops mousseline, peanut encrusted scallop,
scallop and black pudding bon bon, broccoli veloute

To Follow

Pre-Dessert

To Complete

chocolate
dark chocolate delice, juniper ice cream, chocolate and almond soil

strawberry
strawberry tart, balsamic vinegar, double cream ice cream

basil
iced basil parfait, raspberry jelly, raspberry crunch

passion fruit
passion fruit mousse, meringue, marmalade ice cream

coffee
coffee light crème, walnut, caramel ice cream

cheese
a choice of five British and continental cheeses from our cheese tray,
served at your table with apple, grapes, fig and almond cake, celery,
jam, apple and apricot chutney, quince jelly and truffle honey.
Highly Commended by the Best British Cheeseboard Awards - 2012.
cheese instead of dessert £7.50 supplement
cheese as an extra course £15.00 supplement

Vegetarian Menu & Gluten Free Menu available upon request

£39.00 per person

An optional service charge of 10% will be added to your bill if you are dining in the restaurant and will be shared between the staff.