Dinner Menu

Evenings in December

Chef’s 6 Course Surprise Tasting Menu

To be taken by the whole table – 75 per person

~or~

Confit Chalk stream trout, sesame, lemongrass and ginger sauce 14

Wild mushroom consommé, herb gnocchi, quails egg 9.50

Hand dived Brixham scallops, shellfish bisque, rouille and crouton 12

Venison tartare, parsley and pickle gel, watercress 12

***

Salt baked celeriac steak, whipped goats cured, celeriac purée, root vegetables crisp 16

Wild seabass, pomme vinaigrette, root vegetables, carrot, fish red wine sauce 18

Fordmore Farm beef sirloin, potato terrine, Jacobs ladder, chargrilled hispi cabbage, celeriac, beef red wine sauce 25

Local venison fillet, pomme purée, sprout tops, chestnut, pancetta
red current and venison sauce 22