MAIN COURSES

Seared Fillet of Sea Bass with Pressed Leek Terrine Mussel and Chevril Sauce £16.50

Fillet of Exmoor Beef with Spinach Puree and Wild Mushrooms, Fondant Potato and Madeira Jus £17.50

Roast Saddle of Venison with Bubble and Squeak, Minature Venison Pie and Game Sauce £15.00

Braised Roasted Belly of Pork with Celeriac Mash. Calvcados and Sage Sauce and Black Pudding £13.50

Gnocchi with Basil Pesto, Pine Nuts and Roasted Cherry Tomotoes £12.95

Chump of Exmoor Lamb with Dauphinoise Potato, Red Onion Confit and Rosemary and Lamb Sauce £15.50

Poached Fillets of Brill with Roasted Shallots, Crispy Pancetta and Rich Shiraz Sauce £15.95

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