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Monday through to Sunday lunch
12 - 2.00pm & 7 - 9.00pm
Sunday 12 - 2.45pm (reduced à la carte menu)
nb. Our menus change
constantly throughout the year with the
seasons
and daily as
local produce becomes available
Note that this is a sample menu
A la Carte - Lunch and
Dinner
SAMPLE MENU
Weekday
lunchtimes fixed price a la carte.
Any two courses £15, three
courses £20
Starters
Warm salad of wood pigeon, smoked Vicar’s Game bacon and black
pudding £6.95
Classic Caesar salad with home made dressing, hard boiled egg,
anchovies,
croutons & aged parmesan shavings £5.95
Home cured organic Shetland gravadlax, garden herb potato cake &
mustard mayonnaise £7.50
Platter of dry-aged Serrano ham with garden salad, tomatoes, olives
& cornichons
(two people) £14.00
Spiced parsnip and apple soup £5.50
Game terrine of Roebuck venison, Saddleback pork & and locally shot
wood pigeon with red onion marmalade £7.00
Mains
Pavé of Fallow deer with pomme purée, garden green beans &
peppercorn sauce £16.00
Roast local partridge (locally shot) with braised puy lentils, home
grown baby carrots
& cider sauce £14.50
Classic cassoulet of confit duck, Toulouse sausage, confit pork
belly &
slow cooked haricots blanc £13.50
Risotto of roasted butternut squash, garden thyme and aged parmesan
£12.50
Fillet of Brixham line caught bream ‘en papillote’ with fennel, wild
local mushrooms, white wine,
garlic, best olive oil & new potatoes £14.00
Old fashioned hotpot of Tom Brown’s Peasemore Poll Dorset lamb
served with braised red cabbage £12.50
Side
orders: £2.85
Sautéed
potatoes with rosemary & garlic |Mixed garden leaf salad
Braised red cabbage
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Things you
might like to know about the menu…
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About 90% of all our venison is shot by Mike himself
who gets up regularly at dawn to go stalking with our dog Sassy!
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We always state the type of venison on the menu, be it
Fallow, Roe, Muntjac, Sika, Red etc.
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All other game, as well as
pork, beef and chicken come from quality producers, local estates etc. and
is processed for us by Vicars Game at Ashampstead. Their farm shop is well
worth a visit.
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A pavé (French for tile or slab) is a French cut of
meat; the individual muscles of the haunch are separated lengthways
resulting in a virtually fat free ‘slab’, fillet-like in texture but with
flavour since it comes from the leg.
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For those of you not used to
eating rabbit, please be aware that it does contain a lot of bones but we
hope you agree that the delicious meat is well worth the effort!
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All of the bread, pasta and
gnocchi are homemade every morning by the chefs.
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As much as possible and depending on the seasons, we
use salad and vegetables grown in our kitchen garden.
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All the fish we buy in is
caught by day boats operating out of Brixham, and is incredibly fresh. When
we can get them, we also use river trout, pike and Kennet crayfish, which we
catch ourselves.
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