Lunch Bar Menu
Leek & potato soup
Crispy leeks, homemade bread
£5.50
Ortiz tuna & red onion melt
Mixed leaf salad
£5.50
Goat’s cheese & roasted figs
Chicory, balsamic, walnuts
£7.50
Duck liver parfait
Spiced apple chutney, cresses & croutons
£6.50
Thai salmon & crab fish cake
Prawn toast, pickled cabbage
£8.50
Honey roasted Gloucester Old Spot pork belly
Grain mustard mash, braised red cabbage, apple sauce, cider jus
£10.50
Hand made Salisbury plain beef burger
Seared foie gras, onion rings, triple cooked chips
£14.50
Cod & smoked haddock fish pie
Purple sprouting broccoli
£11.50
Homemade pork & sage sausage
Colcannon potatoes, red onion gravy
£8.95
Beer battered Brixham fish & chips
Triple cooked chips, mushy peas & tartare sauce
£12.95
28 day aged sirloin steak
Triple cooked chips, Portobello mushroom, fine green beans, roasted vine tomatoes, brandy & peppercorn sauce
£22.50
Evening menu
A glass of pink fizz!
Marquis de la tour (France)
£4.95
Starters
Leek & potato soup
“Ham, egg & chips”
£6.95
Seared, diver-caught Lyme bay scallops
Smoked haddock kedgeree, parsnip espuma, crispy shallots
£12.95
Pig’s head
Chorizo, caper, apple, crispy pig’s ear
£7.95
Open wild mushroom lasagne
Jerusalem artichoke velouté & crisps, baby onions
£8.50
Roast chicken & foie gras terrine
Piccalilli , foccacia
£8.50
Jurassic coast spiced vanilla lobster cocktail
Sesame prawn toast
£11.95
Main Courses
28 day aged sirloin steak
Triple cooked chips, Portobello mushroom, fine green beans, roasted vine tomatoes, brandy & peppercorn sauce
£19.50
Creedy Carver duck
Pan fried breast, duck leg sausage, fondant potato, wild garlic, pearl barley,
port jus
£18.95
North Dorset lamb
Cannon, shoulder, sweetbreads, dauphinoise potatoes, smoked peppers, roasting juices
£20.95
Slow roast belly of Gloucester Old Spot
Grain mustard mash, red cabbage, apple sauce, cider jus
£16.50
Pan fried line-caught Brixham sea bass
Haggis, neeps & tatties, whisky cream
£21.95
Roasted “tikka” cod loin
Coconut purée, spiced yellow peas, onion bhaji
£18.50
Blue cheese hash brown
Poached Cashmoor hen’s egg, purple sprouting, Hollandaise sauce
£13.50
Basket of home-baked bread £2.50 Seasonal vegetables £3.00
Triple cooked chips £2.75 Mixed leaf salad £2.50
Creamed leeks £3.50 Purple sprouting with sesame & chilli £3.50
Black Bomber cheese & cauliflower gratin £3.50
Bearnaise Sauce £2.00
Desserts
Hot Valrhona chocolate fondant
Hazlenut parfait, poached cherries, sour cherry sorbet
£8.50
(With 75ml of Elysium Black Muscat £15.00)
Pineapple & passion fruit crème brulées
Pina colada sorbet
£6.95
Assiette of Yorkshire rhubarb
Rhubarb crumble, rhubarb bavarois, stem ginger ice cream
£6.95
(With 75ml of Debortoli Vat 5 Botrytis Semillon £10.95)
Duck egg custard tart
Plum compote, rum & raisin ice cream
£6.95
Selection of real English cheeses
£8.95
Finn
A rich un-pasteurised cow’s milk cheese in the style of a
French “triple crème”. The flavour is clean and nutty and the texture simply sublime.
This really is a sensational cheese, not to be missed.
Bosworth Ash
This is a mature unpasteurised and award winning goats cheese, it is handmade in small amounts using traditional methods in Tamworth, Staffordshire. It has a soft and delicate taste and texture, this delicious cheese is rolled in salted wood ash giving it a jagged grey circumference beneath the pure white rind
Westcombe Raw Cheddar
From Westcombe in Somerset this is truly the cheddar all cheese lovers have been seeking. Organic, un-pasteurised and aged for around twenty months it is so strong it can actually make your teeth itch! Expect some blue mould to be present
Oxford Isis
This soft pasteurised cow’s cheese was first created by the Oxford colleges an answer to the French Epoisses, it is washed and matured in Oxfordshire honey mead, this gives the cheese a pronounced flavour and heady aroma, another absolute gem for lovers of real cheese
International Interlopers
Soumaintrain
This wonderful cheese is both a little sweet and a little salty, it is made with unpasteurised cow’s milk and hails from Yonne in Northern Burgundy, where it is washed in a solution of brine and Marc de Borgogne, this particular cheese has a white velvet bloom.
Roquefort
Unpasteurised sheep’s milk cheese from southern France aged in the caves of Combalou, it is white and tangy with a distinctive green mould. Legend has it that a youth was sat in the caves eating his lunch of bread and ewes milk cheese when he saw a beautiful girl in the distance, he abandoned his meal and ran to meet her, when he returned months later to the cave the mould had transformed his plain cheese into the magnificent Roquefort!
