A La Carte
Les Entrées
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.
Les Plats
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.
***
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 ( Sup £ 3.00) 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
Additional Charges.
White Linen Charge £ 6.50 (Linen Napkins available from £ 2.00 per item Linen Table Cloth £ 4.50 per person).
Glassware available from £ 0.55p per item.
Room lay-up service £ 220.00
Field Kitchen from £ 650.00
Pre-Diner drink service From £ 220.00
0