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Eat

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—  a la carte  —

Modern dishes that capture the flavours of the season. See the lunch prix fixe menu instead.

—  Nocellara green olives  —
£3.00

 

To start

—  Soup of the day  —
£6.90

— Grilled longbow goats cheese  —
leeks vinaigrette, watercress, hazelnuts
£7.80

—  Seared Lyme Bay scallops  —
pork and chorizo balls, confit peppers, salsa verde
£10.50

—  Cured Loch Duart salmon —
beetroot, pickled fennel, soda bread crisp, buttermilk dressing
£9.25

— Creedy Carver duck liver parfait  —
smoked duck, red onion and blood orange chutney, citrus brioche
£8.50

 

To continue

—  Catch of the day  —
cockle tartare butter, saute potatoes and vegetables
Market price

—  Beechridge farm free range chicken  —
pecorino gnocchi, shallot puree, grilled artichoke, forest fungi a la grecque
£17.50

—  Powderham long horn fillet steak  —
horseradish and parsley crust, beef dripping potatoes, garlic, crispy onions, red wine jus
£27.00

—  Pan roasted Brixham hake—
English asparagus, saffron potato, brown shrimps, Devon crab sauce
£19.50

—  Hand made Pecorino gnocchi —
shallot puree, grilled artichoke, forest fungi a la grecque, wild chive oil
£14.50

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—  Dessert  —

Handmade exclusively in-house

—  Dark chocolate nemesis —
coconut cream and mango
£8.00

—  Treacle tart  —
apple compote, buttermilk ice cream
£7.50

—  Poached rhubarb  —
lemon curd, rhubarb mousse, madeleines and honeycomb
£7.90

—  Brown sugar and lime panna cotta —
strawberry sorbet, crispy almonds, mint syrup
£7.90

—  House cheese selection —