Winter a la Carte Menu 2013 - This is South Devon

A La Carte Menu
Starters
Soup De Jour*
5.50
Open Ravioli of Beetroot and Soft Vulscombe Goats Cheese, Red Pepper
Jelly, Pine nuts with Apple and Elderflower Syrup*
7.50
Hand-dived Seared Torbay Scallops, Peas, Pearl Onions,
Smoked Bacon and Pea Cream*
11.50
Seared Foie Gras with Honey and Almond, Apricots,
Amaretti and Black Olive
13.50
Oven Roasted Dartmoor Quail with Confit Leg, Herb Puree, Truffled
Mange Tout, Cheltenham Beetroot with a Hazelnut and Truffle Dressing*
12.50
* = Gluten Free

Main Course
Pan-fried Cornish Seabass, Hogs Pudding Gnocchi, Shallot and
Jerusalem Artichoke Puree, Split Bacon Jus
16.50
Roast Breast of Crediton Duck with Seared Foie gras, Kohlrabi Fondant
and Pak Choi*
20.50
Fillets of Torbay Plaice with Shrimps, Savoy Cabbage, Capers, Shallots,
Parmentier Potatoes and Parsley Beurre Noisette*
15.50
Ballotine of Chicken with Potato Puree, Glazed Winter Vegetables
and Chicken Jus*
14.50
8 oz Rib-eye Steak*
19.95
8 oz Fillet Steak*
22.50
Steaks cooked the way you like & served with grilled tomato & mushroom.
Choice of potatoes.
Peppercorn or Béarnaise Sauce £1.50
Additional Side orders:
Seasonal Vegetables
Salad
Choice of Potatoes
2.50
* = Gluten Free

No Meat Menu
Starters
Soup De Jour*
5.50
Open Ravioli of Beetroot and Soft Vulscombe Goats Cheese, Red Pepper
Jelly, Pine nuts with Apple and Elderflower Syrup*
7.50
Steamed Asparagus with Poached Hens Egg and Chive Butter Sauce*
6.50
Pot-au-Feu of Vegetables, Herb Sauce*
6.50
Main Course
Fricassee of Winter Vegetables, Mushroom Gnocchi, Cumin Cream
13.50
Double Baked Cheese Soufflé, Cream Sauce, Red Onion Reduction, Caper
Berries, Side Salad and choice of Potato
12.50
Wild Mushroom or Tomato and Basil Tagliatelle, Rocket Salad
9.50
Spiced Lentil Nut Loaf, Salsa Sauce, Seasonal Vegetables*
12.50
Omelette with your choice of filling, Side Salad*
10.50
Additional Side orders:
Seasonal Vegetables
Salad
Choice of Potatoes
2.50
* = Gluten Free

Desserts
Dark Chocolate Delice, Sugared Nuts with Salted Caramel Ice Cream
6.50
Almond Panacotta with Spiced Poached Pears and
Tonka Bean Ice Cream*
6.50
White Chocolate, Banana and Peanut Bread Pudding,
Caramelised Banana and Chestnut Honey Ice Cream
6.50
English Trifle with Raspberry Sorbet and Fresh Winter Berries
6.50
Selection of Homemade Sorbets & Ice Creams*
5.95
3 Artisan Westcountry Cheeses, Quince Jelly & Biscuits
6.25
5 Artisan Westcountry Cheeses, Quince Jelly & Biscuits
7.25
See our Cheese notes for details
I think a dessert wine might be in order......
Aleatico di Puglia,Rosso 2009 £6.95gls
Gaillac Blanc, Cuvée Blonde £5.50gls
Arabica Cafetiere Coffee and speciality coffees, teas and infusions served
with petits fours
* = Gluten Free

Cheese Notes
Hawkridge Vintage Organic Cheddar
Matured for a minimum of 24 months to provide a cheddar that is powerfully intense
and complex with an exceptional depth of flavour. It has a slightly brittle and crunchy
texture.
St Anthony’s Cornish Goats Cheese
A lovely mild, young, soft slightly nutty chevre style cheese with an edible white rind,
made by hand in small batches using full fat unpasteurised goats milk.
Cornish Yarg
This nettle wrapped Cornish Yarg is young, fresh and creamy under its natural rind
and slightly crumbly in the core. Hand made in round open vats, the curd is pressed
and brined before being wrapped in wild nettle leaves foraged form the Cornish
countryside. As the cheese matures the edible nettle rind imparts a delicate, slightly
mushroomy taste.
Sharpam Brie
The Sharpham dairy is based on the Sharpham estate on the banks of the River Dart
just south of Totnes in Devon. This is one of the cheese family known as 'mouldripened',
and it's best thought of as Sharpham's take on brie: they were one of the
first UK makers to make this style of cheese, and this creamy marvel must still rank as
one of the best
Dorset Blue Vinney
Made by the Davis family at Bishops Caundle near Sturminster Newton, this
traditional Dorset Blue is made with unpasteurised milk from their own herd of cows.
It has a drier texture than Stilton but a full flavour and good blue veining. This was
reputedly Thomas Hardy’s favourite cheese!
Why not pair with a port?
Churchills Finest Reserve, Churchills LBV Port or Otima.
Or for something different why not pair with one of our Cider Brandies?
The Somerset Pomona, a secret blend of juice and Cider Brandy from the vintage
apple orchards of Kingsbury Episcopi by the Somerset Distillery. After two years
aging in oak barrels the flavours have softened and become richer and the apple
flavours beautifully complement our westcountry cheeses.
Somerset 10 Year Old, matured in oak barrels to give a smooth, complex brandy full
of subtle aromas. Savour and appreciate the harmony of flavours.