Menus

Example A la Carte Menu

Example Menu

Available Fridays & Saturdays

Starters

Starters
Jane’s Soufflé Nut crusted Cornish Gouda & Spinach souffle, Creamy cheese sauce 9.00 gf v
Scallops Pan seared, sustainably sourced Orkney scallops, Mango salsa, Samphire Bahjee, Light curry Hollandaise 13.90 gf (df)
Croquetas Spanish style Cod and Squid Croquetas, Salad leaves, Garlic mayonnaise 7.50
Wild Garlic Gnocchi Wild Garlic and Spelt Gnocchi, Asparagus, Westcombe Ricotta 9.50 v (vg)
Potted Duck Slow cooked free range Creedy Carver Duck, white wine, Frisee & red chicory, Crispin’s toasted Ciabatta bread 8.50 (gf)

Mains
Fillet Steak 28 day aged 6oz steak from local grass fed beef cooked to your liking with peppercorn sauce, mushroom, Cider battered onion rings, Tomato & chips  31.50 (gf)
Lemon Sole Fillet of Lemon Sole, white wine, Seaborough Oyster mushroom, Chive & fresh herb cream sauce 25.50 gf
Duck Slow cooked, free range Creedy Carver Duck leg, Somerset Cassis, blackcurrant & shallot sauce 23.50 gf
Monkfish Monkfish tail, Asparagus. wild garlic sauce 25.50 gf
Vegetable Wellington Jane’s special vegetable Wellington of layered roasted winter vegetables, Somerset Halloumi and Saffron risotto, Creamy leek & Cider sauce 19.50 v (vg)
Lamb Rack of Exmoor Lamb, Cooked pink, Lamb Faggot, Wild garlic croquette, Pea mash, red wine sauce 28.50

v = vegetarian
gf = gluten free (gf) can be gf
df = dairy free (df) can be df
vg = vegan

Example Dessert Menu

Desserts

New Farm Trio 9.00
Dark chocolate mousse, Passionfruit possett, Strawberry shortbread, Mascarpone cream

Rhubarb Custard Crumble Tart 8.00
Warm clotted cream or ice cream

Baked Alaska gf 8.00
Blood orange sorbet, Orange & chocolate ice cream, Sponge, Meringue

Chocolate Brownie gf 8.00
served warm with clotted cream vanilla ice cream

Ice Cream & Sorbets

Sorbet: Blood orange, Plum
Ice cream: Hazelnut,
Rum & raisin, Rocky Road,
Clotted cream vanilla, Orange & Chocolate, White chocolate & chocolate honeycomb

1 scoop 3.00
2 scoops 5.50
3 scoops 8.00

Chilled to Thrill 7.50
A liqueur or Spirit poured over Vanilla ice cream
Amaretto, Baileys, Cherry Liqueur, English Cassis, Strawberry Gin, Grand Marnier, Limoncello, Drambuie, Somerset Cider Brandy

Example Sunday Lunch menu

Starters
Jane’s Soufflé
Nut crusted Sharpham Rustic cheese souffle, Spinach, Home-made Chutney 9.00 gf v
Scallops
Sustainably sourced Orkney scallops, pan-seared, Samphire Bahjee, Mango salsa, light curry Hollandaise 13.90 gf (df)
Flamenco Baked Egg
Spanish style baked free range Fenton Farm Egg, Morcilla, Tomato, Peppers and Parika, 8.00
Chalk Stream Trout 3 ways
Mere Farm Chalk Stream Trout in three guises; Cold smoked on potato pancake, Jane’s Hot smoked pate on walnut & fennel biscuit, Salmon caviar, Trout Ceviche 12.50 (gf)
Wild Garlic Gnocchi 9.50 v (vg)
Wild Garlic and Spelt Gnocchi, Asparagus, Westcombe Ricotta

Mains
Roast Sirloin of Beef
Roast Sirloin of 28 day aged local, grass fed, Chard Beef, Yorkshire pudding, roast potatoes, vegetables, red wine gravy 22.50 (gf) (df)
Confit Duck Leg
Slow cooked free range Creedy Carver Duck Leg, Somerset Cassis & shallot sauce 22.50 gf
Vegetable Wellington
Jane’s special vegetable Wellington of layered Wild garlic risotto rice, Westcombe Halloumi, Asparagus, Beetroot & fennel, Wild garlic Pesto 19.50 v (vg)
Hake
Fillet of Hake from Davy’s Locker of Bridport, Asparagus & wild garlic sauce pice tba
Sweet Potato Roulade
with Aubergine, Black bean, Helford White cheese, Rich tomato sauce 19.50 v gf

v = vegetarian
gf = gluten free (gf) can be gf
df = dairy free (df) can be df
vg = vegan (vg) can be vg

Monthly Gourmet Traveller Nights

Our Gourmet Traveller Evenings are normally on the 1st Thursday of every month, due their popularity we sometimes we extend this to the Friday as well, watch this space or subscribe to our newsletter

 The next Gourmet Travellers are

French Gourmet Traveller 2nd May
Starter & Main Course 24.50

Starters
Soupe à l’oignon - French onion soup with Comte & Gruyere cheese gratine gf v

Rillettes de Canard - Duck Rilletes with Green salad

Moules Marinere - Mussel in white wine & Tarragon gf

Main Course
Crepes de Sarrasin - Buckwheat Pancakes with roasted vegetables & melted Brie v

Coq au Vin - Chicken cooked in Red wine with mushrooms & shallots gf

Sole Veronique - Sole, white wine, tarragon & green grapes gf

Desserts 7.00
Chocolate & Prune tart
Blackcurrant & Bay Clafoutis
Creme Brulee gf

gf= gluten free df = dairy free v = vegetarian (gf) = can be gluten free (df) = can be dairy free

Mexican June 6th

Menu tba