COLD DISHES MEAT

• Burrow farm ruby red rib of beef with wasabi cream
• Home smoked Poltimore ham with spiced peach preserve
• Carpaccio of beef with pea shoots & roasted beets
• Ellis’ charcuterie platter, mixed local salamis & meats with olives & pickled vegetables
• Selection of smooth & coarse meat pates with Field to Fork preserves Smoked venison, pear and walnut salad with parmesan
• Chicken escallop with Spanish anchovies, parmesan, baby gem, sough dough croutons
• Honey baked ham with fennel & spiced fruit quinoa salad Tender strip loin of beef with niçoise salad, with saffron & orange dressing
• Moroccan spiced chicken breast, with mint & vegetable couscous Hay smoked lamb with black olives, piquillo peppers, artichokes, tomato aioli
• Loin of Poltimore pork with pickled grapes, apples, stilton, garden leaves, orange blossom dressing
• Super food chicken, with watercress, Soya beans, vegetable shoots, pearl barley & soy & ginger dressing
• Bocconcini mozzarella with figs, Ellis’ farm ham, char roasted artichokes, fresh basil

SAVOURY TARTS

• Tomato & black olive egg custard
• Saffron & summer vegetable crème brûlée v
• Wild mushroom & toasted cobnut tart with fragrant pea pesto Scallions
• Wild garlic, spinach & Cornish brie tart
• Pulled pork with marinated figs & apple woods cheese tart
• Rich French onion tart with homemade crème fraiche
• Thai spiced summer squash tart with fresh coconut
• Mixed smoked tomato & parmesan tart
• Spinach & feta cheese filo tart
• Broccoli & stilton tart with toasted walnuts
• Brixham bay crab with lemon cream
• Roasted shallot, mushroom & truffle tart
• Pear & goats cheese tart
• Smoked haddock & chive tart with soft quails eggs
• Young goats cheese with orange & beetroot marmalade
• Spinach & local mussel tart with spiced cream

POTATOES & PULSES

• Penne pasta with new potato’s green beans & green pea pesto
• Pappardelle ribbons with charred fennel, rocket & lemon
• Creamy potato gratin with Quickes cheddar crumb
• Tomato & beetroot risotto with wild garlic mascarpone pesto
• Bombay potatoes (potatoes cooked in curry spices)
• Macaroni peas with parmesan shavings & cured ham
• Moroccan quinoa with lemon preserves & toasted kernels
• Tuscan black kale with quickes goat’s cheese & spelt
• Tartiflette (diced potatoes) with smoked bacon & reblochon Diced potatoes cooked in sea salt & rosemary
• New potatoes  with garden pesto
• Crushed potatoes with summer vegetables & Greek olives
• Risotto of baby leeks, asparagus, lemon, parmesan with truffle oil
• Creamy vegetable with Cornish brie

HOT MEAT DISHES

• Charred lamb chump with Moroccan style stew (Stew of butternut squash, saffron, apricots, tomatoes, and preserved lemons.
• French classic cassoulet, spicy sausages with red wine lentils, pork rashers, duck.
• Spanish style organic ark chicken (chicken supreme with black olives, Spanish vegetables & Serrano ham)
• Roast pork loin stuffed with scented peaches, braised fennel, apple, & feta cheese
• Hot beef shin salad with sauté potato’s, watercress & horseradish mascarpone dressing
• Fillet of beef with wet truffle polenta, asparagus spears, raison & caper berry jus
• Chicken chorizo sausage pie, with black olives, summer vegetables,
  potato’s cooked in smoked sea salt
• Roast pork belly with braised Swiss chard mustard cream, apple sauce & crackling
• Exmoor venison pie with black currant, basil, port, creamed vegetables
• Pork loin saltimbocca with Parma ham, served with a cannelloni bean pumpkin stew
• Beef stew of braised oxtail & feather blade, with seasonal vegetables
• Ark chicken supreme with a farce of feta spinach with pine smoked pesto sauce
• Lamb chump with black kale, pickled raisons, and baby onions smoked garlic port sauce

SALADS

• Chicken & parmesan salad with garden pesto
• Panzanella (Italian tomato salad with toasted sour dough bread & Spanish anchovies)
• Zucchini ribbons with toasted pine nuts & white beans
• Pear & ginger salad with elliises cured ham
• Wild rocket white bean & artichoke salad
• Penne pasta with new potato’s green beans & green pea pesto
• The ultimate tomato & mozzarella salad (a selection of natural grown tomatoes with basil)
• Roasted summer vegetables with toasted chorizo
• Summer vegetable coleslaw with black olive tapenade
• Cephalonian feta cheese mint salad
• Honey roasted Halloumi cheese with mango, rocket, and mint crème fraiche
• Salad of summer beetroot with spring onions, dried tomato’s g balsamic & caraway seed
• Sumac & honey roasted carrots, caper berries, minted pea pesto
• Roasted summer vegetable salad with fried chorizo, tahini dressing
• Cajun spiced celeriac coleslaw with honey roasted cashews
• Balsamic slow roasted tomatoes with basil & salsa Verde
  Garden leaf salad

FISH COLD

• Sustainable mixed fish (niçoise salad) Olives, cherry tomatoes, cucumber parmesan, anchovies
• Brixham Shell fish cocktail with bloody Mary sauce
• Roast ling wrapped in Parma ham, with a puy lentil mint & yoghurt salad
• Locally smoked trout with shavings of beetroot & horseradish crème
• Hot roasted salmon with poached eggs, new potato’s, béarnaise dressing
• Peppered smoked mackerel with black olive & orange salad
• Mackerel escabeche, pickled kohlrabi, smoked capsicums, shaved fennel
• Thai spiced seafood salad with buckwheat noodles, Asian vegetables
• Troncon of turbot with curried mayonnaise & pickled cucumber & dill salad
• Sea trout with pickled summer vegetables, tomato aioli
• Smoked fish platter with parmesan, Spanish anchovies, Charred
• artichoke hearts Sourced herring with mixed radishes & potato salad

FISH HOT

• Poached halibut with brown shrimp mint risotto.
• Roast loin of cod with a fricassee of wood mushrooms, cream & herbs Flamed grilled mackerel, shiso sprouts, crayfish tails, and truffle celeriac.
• Salt & pepper squid with Asian coleslaw
• Potato gnocchi with purple sprouting, brown shrimps, scallops, herb butter
• Cornish smoked mackerel with chorizo hash, Tarragon aioli
• Grilled scallops with a hazelnut parmesan crust, wilted greens orzo pearls
• Malaysian spiced river exe mussels with mini flatbreads
• Smoked brown trout with beetroot and goats’ cheese spelt risotto
• Crumbled crust fish pie, sustainably caught fish with brown shrimps, quail’s eggs,
• Brixham crab & chorizo Jambalaya, (Louisiana rice dish with mixed spices, crab, chicken, chorizo sausage, rice and a selection of vegetables).
• Ragout of summer vegetables with squid black olives & herbs