Tuesday, Wednesday, Friday and Saturday From 6.30pm. Booking essential.

Current Menu

Tartlet of snails, button mushrooms and smoked lardons with a red wine jus.

  Lightly spiced butternut squash soup with smoked paprika oil and toasted pumpkin seeds.  (V)

Montgomery’s cheddar soufflé with a celery, walnut and cream sauce.

Seared Brixham scallops with a fennel, apple and celeriac salad and a grain mustard dressing. (£2.00 supplement)

Game tortellini with roast pumpkin purée and a pea shoot salad with a soy and sesame dressing.

  Main Courses

Seared loin of Fitzhead venison with pomme Anna, sautéed spinach, celeriac purée and baby heritage carrots.  

Confit leg of duck with dauphinoise potato and Savoy cabbage cooked with smoked lardons, carrot, onion and garlic. 

Pan-fried fillets of Cornish plaice with caper and brown shrimp butter, crushed new potatoes, green beans and peas.

Roast fillet of lock Duart salmon, with homemade basil linguine, and a roasted pepper, shallot, black olive, anchovy and coriander dressing.

 Lasagne of home made fresh pasta layered with grilled aubergine, sautéed spinach, roasted red pepper and mascarpone with a pea shoot salad and tomato fondue. (V)

      Desserts

Bread and butter pudding with fresh cream or ice cream. 

Muscavado crėme brûlée.

Selection of homemade ice creams and sorbets.

Vanilla panacotta with a compôte of home-grown rhubarb and a stem ginger crumble topping.  

Tasting of chocolate.

Selection of pasteurised and unpasteurised cheeses (£3.50 supplement).

 Set Price

£29.95 on Tuesday and Wednesday, £34.95 on Friday and Saturday

PLEASE NOTE THAT DUE TO AVAILABILITY OF INGREDIENTS, THE ABOVE MENU CAN CHANGE AT ANY TIME.

A discretionary service charge of 10% will be added to your bill.

Prices include VAT.