Reservations 12.00 - 1.45pm
£34.50 per person
Book early to avoid disappointment.
Roasted Cauliflower and Horseradish Soup(v)
with a nutmeg cream
Individual Game Pie
with wood mushrooms, button onions and thyme
A Warm Sole, Salmons and Sea Bass Terrine
with brown shrimps, saffron, chive s and crispy kale
Steak and Kidney Pudding
with root vegetables, mustard mash and a red wine sauce
Mixed Grill of Duck, Chicken and Guinea Fowl
with celeriac, smoked bacon, honey glazed parsnips and a madeira gravy
Pan Fried Fillet of Cornish Cod
with crab and chorizo beignet, Brixham scallops, saffron potatoes, tomato, leeks and parsley
Winter Vegetable Crumble (v)
with roasted garlic, spinach leaves and a chestnut velouté
Baileys Bread and Butter Pudding
with honeycomb ice cream
Dark Chocolate Terrine
with Winter fruits, pear crisp and a mulled wine sorbet
A Selection of English Farmhouse Cheeses
with oatcakes, celery and grapes
Coffee and Petits Fours
‘WINTER INTO SPRING’ GOURMET STAY
Indulge in a gourmet break staying in one of our lovely Classic rooms and dining on our signature five-course tasting menu, where head chef Steve Pidgeon delights in showcasing the very best local and seasonal produce.
One night dinner bed & breakfast including our fabulous five-course 'Taste of the West' tasting menu from just £218.
Two nights bed & breakfast with five - course 'Taste of the West' tasting menu on one evening of your choice from just £310.
Three nights bed & breakfast with five course 'Taste of the West' tasting menu on one evening of your choice from just £398.
Subject to availability. Rates shown are for total stay and based on two adults sharing a Classic Double or Twin room. This offer is available 1st Jan – 30th April 2018. A £10 supplement per room per night is applied to stays on a Friday and Saturday. Upgrade to a Large Room /Suite for £20 per room per night. Not to be used in conjunction with any other offer.