Les Entrées
Fish & SeaFood
Warm Devon Crab Salad & Lemon Mayonnaise
Lymebay Seafood Souffle, Dill Hollandaise
Home Cured Salmon, Savory scone & Balsamic Caviar
Saumon Gourmand
Scottish oak smoked salmon on buckwheat blinis & marinated vegetables
Grilled Tuna Nicoise Salad
Panfried scallops, Smoky Bacon & Arugula
***
Tomato & roasted pepper soup Minted Pesto & Parmesan Shavings (V)
Cream of Celeriac & Coffee Soup (V)
Toasted brioche with mushroom fricassee (V)
Beetroot & Radish Carpaccio with Feta Cheese Mousse (V)
Caramelised Onions & Goat Cheese “Tarte Fine”(V)
***
Traditional French onion soup & cheese crouton
Liver parfait, grilled brioche & caramelized onions jam
Oriental Duck Salad Buckwheat Noodles
Topped with Runny Egg Yolk & Chilli Dressing
Sauteed Spiced Devon Pork sausages
With Onions, Capers, mixed seasonal leaves & red wine dressing
28 days matured Beef Carpaccio & Horseradish Wasabi
West Country Chicken Caesar
Fish & Seafood
Home-made Fish Burgers
In a warm Ciabbatta & Pomme Frite
Baked Loch Duart Salmon
Poached asparagus & Hollandaise
Herb Crusted Cod Provencale
lemon Pesto dressing
Wild SeaBass “En Papillote”
Wild rice & Roasted Seafood Cream
Grilled Tuna Steak “ Au Poivre”
Sundried Tomato Mash
Champagne Battered Catch of the day
Pomme Frite & Pea Mash
Exmouth mussels in a Cream & Bacon Sauce
& Pomme Frite
***
Baked French Camembert On warm Green Puy Lentils
With a fig & Balsamic Dressing
Gratin de Legumes
Aubergine, courgettes, tomatoes & pesto Gratin with side salad
Wild Mushroom & Barley Risotto
Baked Vegetables Wellington
***
Beef
Devon Minute Beef Steak, Pommes Frite
& Bearnaise sauce
Individual Fillet of Beef Wellington ( Supp £ 7.00)
Shallot & Red Wine Reduction
Boeuf Bourguignon
Devon beef Cassrerole in a Red wine Sauce
Beef Tartare, Pommes Frite & Capers
Roasted Beef Silverside
Yorkshire Pudding & Roast Gravy
Coq au Vin
Traditional braised chicken in Red wine with lardons & onions
Chicken “En Croute”
Mushroom Duxelle & Poultry Jus
Chicken “A la Crème”
Classic chicken breast in a creamy white wine sauce
Confit Duck Leg
On Warm Puy Lentils
Seared Duck Breast
Cherry Sauce & Pomme Au Four
Grilled Devon Pork Steak
Mash Potatoes & Breton Cidre sauce
Medaillon of Somerset Pork
Herb Potatoes & Mustard Sauce
Braised Belly Pork
Potato Terrine & Vine Tomatoes
Sausage & Mash
Onion Gravy
Slow Cooked Lamb Shank Supp ( £ 5.50)
Mash Potatoes & Chantenay Carrots
Braised Lamb Shoulder
Red wine & Raspberry Reduction
Roast Rump of Lamb
Thyme Jus & Lavender Vegetables
Game Pie
Chasseur Sauce
Fillet of Exmoor Venison ( Sup £ 7.00)
On Tagliatelle With Red Wine & Chocolate Sauce
Seared Pheasant Breast
Wild Berries, Beetroot & Squash Macedoine
Mustard Rabbit “Civet”
Turned Vegetable Root Vegetables
Grilled Pigeon Breast
Baby Leaves, Pickled vegetable & Red wine Vinaigrette
Chocolate & Orange Tart
With Chocolate Sauce
Steamed Chocolate Fondant
Vanilla Chantilly
Chocolate Mousse
With sablé biscuits
Chocolate Assiette ( Sup £ 3.00)
Trio of Chocolate Entremets
Opera Coffee Cake
Café Gourmand
Coffee shot accompanied by 3 mini Desserts
Crème Caramel
With Chantilly Cream
Traditional French apple tart
Lemon Tart
& Raspberry Coulis
Seasonal Fruit Tartlet
Crème Anglaise
Irish Cream Cheesecake
Sticky Toffee Pudding
Toffee Sauce
Petit Plateau de Fromage
Little Cheese Board
3 Courses
From £ 39.50pp
Based on a Minimum of 10 attending guests
Inclusive, Menu, service, chef, crockery & Cutlery as well as V.A.T Wherever applicable
0