Sunday Roast Menu

SAMPLE MENU
STARTERS
Mushroom and thyme soup, toasted sourdough (V) 7
Baked Camembert (for 2) garlic, thyme and baked baguette with garlic butter
and a bowl of crudites (V) 13.50
Fig and Somerset brie tart, apple jam, herb leaves 8
Crispy squid & devilled whitebait, courgette fries and aioli dip 8
Duck, orange and cognac parfait served with Melba toast and red onion marmalade 8
Prawn and crayfish salad, cheese straw 9
Marinated griddled halloumi, sriracha mayo, charred peppers, dry slaw (V) 8
ROASTS
Exmoor Beef served medium rare with creamed horseradish 18
Loin of Pork stuffed with apricots and black pudding, pork crackling, apple sauce 17
Half Chicken, sage & onion stuffing 16
Nut roast, roast potatoes, roasted roots, greens cauliflower cheese
and veggie gravy (V) 15.50
Sharing platter of all roasts for two 45
Junior roasts 9, Halloumi bites, chips and greens 8
All meat roasts served with crispy roast potatoes, greens, roasted roots,
cauliflower cheese, Yorkshire pudding and proper gravy
MAINS
Venison steak, clapshot mash, parsnip crisps, sauteed kale, roasted beetroot,
heritage carrots and a blackberry sauce 21
Pan fried Hake, salt roasted crushed new potatoes, chorizo cream sauce,
roasted chantenay carrots, mixed winter greens 22
River Exe Mussels, fennel and white wine cream sauce, warm baguette 9 / 17
Roasted butternut squash risotto, pepper, courgette, sautéed leeks
and parsnip crisps (V) 8.50/16
DESSERTS
Sticky toffee pudding, beer and black treacle, toffee sauce, candied walnuts,
vanilla ice cream 8
Apple, raisin and cinnamon strudel, proper custard 7.50
Tarte au citron, winter berry coulis 7.50
Chocolate orange brioche bread & butter pudding and vanilla pod ice cream 8
Food Allergies – please speak to staff regarding ingredients
For groups of 6 or more, a discretionary service charge of 10% is added


Menus are subject to change based on supply and seasonality.