SAMPLE EVENING MENU
To Begin
Moules mariniere; hand dived Exmouth mussels steamed in white wine, cream, garlic and fresh thyme £9.95
Goat’s cheese, spinach and potato cake on a crisp mixed leaf salad, drizzled with a sweet sun dried tomato dressing £6.25
Exmouth scallops simply seared in a lemon and chive butter with Parma ham and a hint of garlic £10.95
Seared lambs liver on a mint and garlic mash and drizzled with a madiera jus £6.95
Filo tower of smoked chicken and avocado bound in a tarragon mayonnaise nestled on a sweet pepper coulis £7.25
Chilli spiced squid lightly char grilled and accompanied with a wild rocket and parmesan salad £8.25
Poached egg Benedictine, resting on ham and melba toast, glazed with hollandaise sauce £6.95
To Follow
Slow roasted partridge on a nest of sage scented parsnips and accompanied by a huntsmans sauce £14.95
Poached lemon sole fillet, wrapped around a prawn and salmon quenelle and drizzled with a light saffron butter sauce £16.25
Char grilled venison escalope marinated in port and juniper served with a rich marinade reduction and crowned with caramelised shallots and prunes £16.25
Honey glazed rack of lamb cooked pink, served on a parsnip rosti with a redcurrant and spearmint jus £15.95
Wild seabass fillet steamed with mussels, cockles and pak choi and glazed with an oriental sweet and sour aromatic jus £15.95
Individual fillet of beef Wellington baked to medium, and served on a port wine reduction £23.95
Pan fried tenderloin of pork, crowned with caramelised red onions and apple on a cream and Dijon reduction £15.50
Wild mushroom, cous cous and squash tart glazed with a lemon hollandaise £12.25
Char grilled fillet steak (cut to order) £23.95
Char grilled rib eye steak £17.95
Served with a choice of; garlic scented tomato and crispy onions, creamy stilton and white wine sauce or brandy and peppercorn sauce
There are always a selection of freshly cooked side orders, such as dauphinios potatoes and fresh seasonal vegetables priced at £2.50, to accompany your main course choice.
Cheese plate of local hard and soft cheeses £8.25
Sweet and spicy choux buns served on zesty lemon custard £6.95
Warm individual apple and calvados tart served with quenelles of Somerset clotted cream £6.95
Dark chocolate brulee and rum soaked poached pear £6.95
Tuille basket of banana, vanilla ice cream and yoghurt topped with honeycomb and drizzled with fudge sauce £6.95
Vanilla bean creme brulee with caramelised strawberries £6.95
Justin is passionate about preparing the freshest ingredients and using local suppliers. All meats are local and all fish is from the South West coast. Menus will change seasonally to give the best range and value. There may be slight delays when the restaurant is busy due to your food being cooked to order.
To Finish