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A La Carte Dinner

A sample of the dishes we offer:

Starters

Soup

Cauliflower Velouté, Free Range Poached Egg
Oxford Blue & Black Truffle Shavings (V)

Sea Bass

Seared Sea Bass, Duo of Beetroot, Horseradish Purée
Balsamic Reduction

Ham Hock

Honey Glazed Ham Hock, Orange, Pomegranate & Watercress Salad
Radish & Mustard Dressing

 

Salad

Rhubarb,  Cerney Ash, Pickled Walnuts & Rocket
Port Wine Reduction (V) (N)

Main Courses

Lamb

Roast Rump of Spring Lamb, Creamed Spinach
Plum Tomato & White Bean Cassoulet, Basil Reduction

Beef

Pan Fried Lackham Sirloin Steak, Leek Confit
Mustard & Carrot Chantilly, Red Wine Jus

Pork

Roast Fillet of Pork, Apple Compote, Parma Ham, Savoy Cabbage
Local Cider & Sage Sauce

Pigeon

Duo of Pigeon,  Seared Breast, Pigeon Roll, Caramelized Shallots
Chantennay Carrots, Thyme & Madeira Jus

Brixham Fish

Seared Brixham Fish, Broccoli, Spring Greens, & Broad Beans
White Wine & Chervil Foam

 

Dauphine, Fondant, Sauté New Potatoes,
or Mash flavoured with Mustard, Herb, Garlic or Cream

Mille Feuille

Sauté Marlborough Mushroom & Broccoli Mille Feuille
Roasted Almonds, Onion & Fennel Jam  (V) (N)

Dessert

Soufflé

Lemon Soufflé, Glazed Apple Shortbread, Sweet Basil Coulis

Bavarois

Vanilla & Coffee Bavarois, Chocolate Soil, Hazelnuts

Ice Cream

Trio of Homemade Ice Creams & Sorbets, Rhubarb Coulis

Cheese

Selection of Local Cheese, Carrot & Raisin Chutney
Sour Cream & Chive Bread

(V) – Vegetarian (N) – Contains nuts
PLEASE ASK ANY MEMBER OF STAFF FOR INFORMATION ON ALLERGENS

Updated May 2015
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