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(Sample menu) ~Starter~
Rich Mediterranean Fish Soup
Accompanied with traditional rouille, grated emantale cheese and garlic croutons
£5.50
Traditional Pork rillettes
Served with rosemary focaccia and apple and cider chutney
£5.95
Twice baked goats cheese soufflé
Served on an apple and walnut salad
£6.25
Exmouth Mussels
With garlic, shallots, white wine and parsley.
£6.25
Whole Tiger Prawns
Pan-fried tiger prawns flamed with pernod, garlic, shallots and parsley with a white wine cream
£ 7.50
Pan fried Brixham scallops
With pea puree, finished with a minted mussel jus veloute
£ 7.50
~Main Course~
Fillet of Turbot
Served with champagne sauce and accompanied with mash
£17.95
Lyme Bay fillet of Brill
Served on a chive mash, finished with armoricaine sauce
£16.95
Fillet of lemon Sole
Served with mussels, mushroom, lemon thyme sauce on a bed of mash
£16.95
Pan fried fillet of sea bass
with buttered spinach, butter beans finished with a vanilla jus
£15.95
Pan-Fried Sirloin Steak
Served with green pepper corn sauce and sauté potatoes
£14.95
Marinated Creedy Carver Magret of Duck
Served with potato fondant finished with orange and grand marnier
£14.95
All dishes are accompanied with a selection of seasonal vegetables
10% service charge for tables of six or more
~Dessert~
Sticky toffee pudding
Served with vanilla ice cream and finished with butterscotch sauce
£5.50
Chocolate terrine
Served with baileys sauce
£5.50
Madagascar vanilla Cream Brulee
£5.50
Far Breton
Served with rum cream anglaise sauce
£5.50
Selection of Sorbet and Ice Cream
£5.50
Selection of Cheeses
And crackers
£6.50
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