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Summer Menu

Our Seasonal Selection

Brunch

Maple cured Bacon, Baked Banana and Polenta Loaf on a nest of Straw Potatoes

Tiger Bread and Mature Red Leicester Grilled Sarny

 Egg Florentine topped with Pesto and served with Toasted Ciabatta Chunks

Sautéed Red Onion, Zucchini , Cherry Tomato,Avocado, Egg, Sun Blushed Tomato and Gruyère “Pie”

Off The Grill

The Local Special 20oz Mixed Grill Served with all the trimmings and a Fried Egg

Flame grilled Westcountry Striplion Served with Garlic sautéed Mushrooms, Onion Rings, Tomato Gratin, Peas and Chips

Flame roasted Duck Breast carved over a Asian Stir Fry, topped with Straw Potatoes and finished a Summer Berry Drizzle

Cannon of Lamb, perched on a Creamy Buttered Mash, Glazed Carrots, Minted Jui and topped of with Parsnip Crisps

West country Fillet Madlion placed between two Sour Dough Crustini, Course Ardennds Pate and then finished of with a rich Port Sauce and Fondant Potatoes

Flame Grilled Westcountry 8oz Rump Steak served with Beer batter Onion Rings, Peas, Garlic sauted Mushrooms and Chips

Flame Grilled Chicken Breast marinaded in Lemon, Peri Peri and Herbs, accompanied with Rosemary and Sea Salt Crunch Potatoes

Salads

Chicken and Crispy Maple cured Bacon Ceaser Salad.  Anchovies are optional

Tuna Nicoise topped with Kalamata Olives and a Warm soft boiled Egg

Tomato and Shallot Salad topped with Grilled Halloumi

Fish

Fruit De Mer

1\2 Lobster Thermidore and Lobster Salad

Flamed Cod Steak sat on a Moroccan spiced Vegtable Cous Cous with a side of Cherry Tomato Compote

Teriyaki King Prawns and spiced Noodles mixed with Asian Greens

Whole Shell Brixham Mussels with Chips

Beer Battered Cod served with Chips and Mixed Leaves

Panko coated Calamari Rings sat on a bed of Dressed Spring Leaves and a zesty Mayonnaise dip

Pan Fried Scallops served with a Black Pudding Crumb, Minted Pea Purée and Celeriac Mash, topped with a Dill Cream