2 Courses

Per Person, Available: Monday – Thursday (Lunch and Dinner)

£26.95

3 Courses

Per Person, Available: Monday – Thursday (Lunch and Dinner)

£33.95

3 Courses

Per Person, Available: Fridays and Saturdays (Lunch and Dinner)

£39.95

Spiced Sweet Potato, Chilli & Coconut SoupV

Topped with crispy flat bread croutes, accompanied by our baker’s bread and butter (Vegan upon request)

Game Terrine

Slow cooked pork, venison duck and chestnuts pressed into a terrine mould, served with an orange and cranberry compote and toasted ciabatta croutes

Classic Prawn Cocktail

Atlantic prawns served on a bed of crisp baby gem lettuce finished with a Marie Rose dressing and granary bread (Can be G/F)

£10.95

Dish contains: Milk, Gluten, Crustaceans, Eggs, and Sulphur Dioxide & Sulphite

Homemade Chicken Liver & Brandy Parfait (can be GF on request)

A smooth chicken liver parfait made with brandy, garlic, shallots & thyme. Served with a tangy chutney and toasted granary bread.

£9.95

Dish contains: Milk, Gluten, Eggs, and Sulphur Dioxide & Sulphite

Glazed Goats Cheese & Walnut SaladVGF

A crisp salad of creamy goats cheese, candid walnuts, mixed leaves & pomegranate seeds drizzled in a tangy pomegranate dressing.

£9.95

Dish contains: Nuts, Milk, Gluten, and Sulphur Dioxide & Sulphite

Layered Vegetable TerrineVE

Slices of pressed carrot, mixed peppers, aubergine and courgette served on a bed of tomato and basil dressing with pickled cornichon and toasted croutes (Can be G/F)

Traditional Local Roast Turkey

Local turkey served with traditional accompaniments of pigs in blanket, sage and onion stuffing, cranberry sauce and creamy bread sauce accompanied by herby roast potatoes, mixed seasonal vegetables, cauliflower cheese, sage and onion Yorkshire pudding and our chefs rich red wine gravy (G/F on request)

£20.95

Dish contains: Milk, Gluten, Celery, Mustard, Eggs, and Sulphur Dioxide & Sulphite

Pepper Crusted 28 Day Hung Roast Sirloin Of Beef

Roasted sirloin of aged British beef served with herby roast potatoes, mixed seasonal vegetables, cauliflower cheese, Yorkshire pudding and our chefs rich red wine gravy (G/F on request beef served pink please ask if you would like more well done)

Haddock Mornay

Grilled haddock fillet served on a bed of sauteed spinach smothered in a creamy mornay sauce topped with crispy breadcrumbs and toasted until golden, accompanied by a crushed new potato cake and crisp side salad

Venison and Chestnut Casserole

Venison, root vegetables and chestnuts slow braised in a rich gravy served with creamy mash potato and topped with a traditional herby dumpling

Baked AubergineV

Oven baked aubergine filled with a rustic ratatouille, topped with melted cheddar cheese accompanied by sauteed new potatoes, sauteed kale and a rich tomato and herb sauce (Can be G/F or VE upon request)

Homemade Nut RoastV

This roast is made using walnuts, hazelnuts and almonds served with roast potatoes and a vegetarian gravy (Vegan on request)

Traditional Handmade Christmas PuddingV

With a velvety brandy sauce and brandy butter

Sinful Dark Chocolate and Salted Caramel TarteVE

A biscuit base, topped with a rich and bitter chocolate ganache, served with a scoop of our Salcombe dairy Raspberry sorbet & chocolate soil to finish

Dish contains: Gluten

Baileys Bread and Butter PuddingV

A traditional dessert with a Christmas twist, layers of sliced white bread and butter scattered with raisins and cinnamon soaked in a boozy Baileys egg custard cooked until golden accompanied by a creamy Birds custard

Traditional Vanilla Baked CheesecakeVEGF

Served with a blackberry compote and blackberry jelly (Vegan upon request)

Selection Of Cheeses

Served with celery, grapes, caramelised red onion chutney and cracker selection (Additional supplement £5)