Dinner
Sample Menu
Starters or snacks
Soup of the day
Deep fried brie with home made cranberry jam
Baked Goats cheese on a fine bean and pine nut salad
Pan fried scallops with chorizo sausage
Anti pasta platter
Platter of locally smoked seafood with dill mustard and toast
Deep fried pepper & thyme crumbed prawns and garlic
Smoked salmon with capers and sun blushed tomatoes
Home made chicken liver pate with a pear and ginger chutney and toast
Main Courses
Smoked salmon and asparagus risotto
River Exe mussels cooked with cider, thyme and leeks and finished with cream
Chiken supreme on champ with black pudding and a wholegrain mustard and chive sauce
Fillet steak on a roasted field mushroom filled with pate,onion marmalade
and a red wine sauce
Locally produced sausages on mash with onion gravy
Rump steak with mushrooms, tomatoes, fries and salad
Steak and kidney pie with braised red cabbage and mash
Penne Rigate with fresh spinnach, smoked cheddar and roasted pine nuts filled with cream

Served with the potatoes and vegetables unless otherwise stated
All raw materials are fresh and wherever possible are sourced locally
Desserts
Chocolate rum truffle
Raspberry banarcis
Tarte au citron
A selection of Cheeses and Biscuits
Head Chef - Chris Hannaford

We also have homemade specials using fresh fish and meats plus a 'Curry of the day', all changed on a regular basis.

For the special larger group (please enquire)
Traditional Dressed Buffet "Edwardian Style"

Swimming Scottish Salmon
Poached Bronze Turkey Breast "Chaud Foid"
Roasted & Glazed Smoked Ham
Irish Beef Rib
Poussins on "Gelee"
Goats Cheese and Onion Jam Roulade
Melon with Umbrico Ham

Warm Jacket Potatoes "Babies"
Leaf Salad
Celeric Slaw
Tomato and Cucumber Salad
Moroccan Rice
Niqoise Salad
Marinade of Roast Artichokes and Mushrooms

Pear and Caramel Galette
Chocolate Tart
Raspberry & orange Gateaux
Fruit Cocktail

Coffee and petit Fours "Blue Mountain Beans"