£12.50, 2 courses £17.00 3 courses
To Start:-
Soup of the day. [V]

Steamed river Exe mussels in a shallot, garlic and white wine sauce

Grilled Cornish goats cheese, rocket salad with pesto and balsamic reduction

Grilled Cornish line caught fillets of mackerel in a new potato, crème fraiche and smoked salmon salad

Chicory, fennel and orange salad with a hazelnut dressing [v]

Pan- fried breast of wood pigeon with a bacon and herb salad

Main Courses:-
Thechef has created each dish with an appropriate garnish.. Additional side vegetable dishes are found on the next page.

Pan-fried rump steak , roast onion, walnut and thyme red wine jus

Braised leg of wild rabbit with onions and apples

Linguini pasta tossed in pan-fried fennel bulb and a black olive tapenade

Grilled fillet of scotch salmon, lemon and orange hollandaise

Tempura vegetables with sweet chilli mayonnaise

Catch of the day [+market price supplement]

Chefs Recommendation :-

Local handpicked white crabmeat open sandwich on homemade granary bread with lemon mayonnaise £9.95 or as main course £3-50 supplement

Roast Cornish fillet of beef, wild mushrooms, salsify with truffle oil.
Red cabbage and a white port reduction [+12.00 sup].....

Additional Vegetables & salad:

Panache of vegetable +3.95

Rocket and Micro cess salad +4.00

Buttered Mange Tout +4.15

Roasted Squash and Carrots +3.95

To finish:-

Cornish blue cheese with blossom honey and oatcakes

Selection of ice creams

White wine poached pear, burnt orange syrup and red berry coulis

Chocolate tart with brandy sultanas