Starters

 Chef’s Soup of the Day

 Olive baked croutons

 Roasted Shallot and Mozzarella Tart Tatin (V)  

Served with pesto, dressed leaves

 Pan-seared Brixham Scallops (£3.00 supplement) 

 On chorizo, pepperonata, sauce vierge, pea shoots

 Pork, Bacon and Thyme Terrine

 Grape and pear chutney, warm brioche bun 

Crispy Goats Cheese

 With Parma ham, Charentais Melon, port wine jus

Main Courses

 Roasted Gressingham Duck

 Braised Garlic and thyme potato, duck bon bon, red currant and rosemary jus

 Pan seared Turbot

 On petit pois medley, turned potatoes, pernod sauce, confit fennel

 Pan-fried Chicken Supreme

 Stuffed with smoked cheese on a potato rosti, wilted spinach, peperonata, red wine jus

 Medallions of Fillet Steak (£5.95 supplement)

 Caramelized onion mash, smoked bacon and mushroom sauce, glazed vegetables

 Ricotta, Sun-dried Tomato, Red Onion and Basil Pithivier (V)

 Tomato coulis, pesto

Side Orders

 Rocket and Parmesan Salad, balsamic vinaigrette - £3.50

 Mixed Tossed Salad - £3.00

 Thin Oven Chips - £3.00

 Panache of Fresh Vegetables - £3.00

 Minted New Potatoes - £3.00

 Creamed New Potatoes - £3.00

*NB. Please note some of our dishes may contain traces of nuts or its derivatives, seeds and other allergens

 All parties of 6 people or more are required to pay a deposit of £5.00 per person

 Desserts

 Caramel and Peanut Cheesecake

 With vanilla Ice-Cream

 Strawberry Panna cotta

 Raspberry sorbet, Black pepper Tuile

 Banana Sticky Toffee Pudding

 Butterscotch Sauce

 Selection of English and Continental Cheeses

 Served with Grapes, Celery, chutney and biscuits

 Chocolate Fondant (20 minutes cooking time) 

 With Baileys Ice-cream

 A Selection of Ice-creams and Sorbet

 Coffee Curls

Three Courses- £21.95 per person