Weekend dinner menu 5 & 6 August 2016

Just picked up some venison loins from Mike the butcher for the weekend menu. Cornish sardines landed in Newlyn ordered for delivery on Friday morning together with monk fish, crab and samphire. Tables available for Friday at time of writing, Saturday is almost full, please call 01453 832808 to book.


Dinner                                 Friday 5th and Saturday 6th August 2016

Three courses £29.50      Two courses £25


Creamed courgette soup

Cornish sardine fillets simply pan fried in lemon, garlic and parsley butter

Flash roasted local roe deer loin, wild rocket and peach salad

Pan fried Devon crab cake with sweet chilli dipping sauce

Twice baked double Gloucester soufflé on spinach cream (15 minutes please)


Cornish monk fish tail, baby plum tomato sauce and crisp pancetta

Poached supreme of Loch reared trout, samphire and mild curry cream

Roast Barbary duck breast sliced over spiced lentil jus

Sautéed Cotswold pork escallops, Gloucester sausage and cider gravy

Aged local beef fillet, red onion marmalade and Port reduction (£3.50 supplement – sorry)

Mixed mushroom millefeuille, chive cream sauce and summer truffle oil


Pimm’s jelly and clotted cream ice cream

Baked lemon tart with fresh summer berries

Dark chocolate ginger cheesecake, stem ginger crème fraiche

Four West Country cheeses, Bath Olivers and Hilary’s fruit bread


Food allergens – if you require more information regarding the ingredients in our dishes please ask

Saturday brunch served from 11 till 3



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