Mains Fruits of the sea

Are to include potatoes and vegetables which are served separately if not already stated on the dish description.

Are to include potatoes and vegetables which are served separately if not already stated on the dish description.
Braised ling with pancetta, peas, lettuce & crème fraiche
Hake with Basque seafood Spanish stew (calamari, mussels, shrimps, chorizo cooked slowly with peppers, tomatoes
Pan roasted Dover sole with black kale, roasted fennel & sauce choron Sea bass with tat choi, spring onions, Asian spaghetti & coconut broth
Poached halibut with seasonal vegetables, jersey royals & pink grape fruit & caper berry hollandaise
Red mullet bouillabaisse (French orange & saffron seafood stew)
Seared salmon wrapped in Parma ham with wilted chard with seafood sauce Pan fried red mullet with seafood bisque &sanfire.
Seared brill with creamed potato, pea broth & caper berry cream.
Flamed grilled mackerel, shiso sprouts, cray fish tails, and truffle celeriac. Poached halibut with brown shrimp mint risotto.
Crumbled crust fish pie, sustainable caught fish with brown shrimps, quail’s eggs

It’s All About The Meat

Confit of locally shot duck with wilted chard, puy lentils, membrillo Organic Beechwood farm chicken, with spelt risotto & seasonal greens
Burrow farm ruby red beef cheek, braised in Otter vale ale with smoked bacon, red cabbage and peppered pears
Lamb cutlets rubbed in Indian spices with spinach Dahl
Slow cooked pheasant breast with autumn vegetables and pickled wood mushrooms
Chicken forester, maize feed chicken with truffle mousse, banana shallots, pancetta and watercress cream
French classic cassoulet, spicy sausages with red wine lentils, pork rashers, duck
Trio of sausages, sun dried tomato, garland Hayes venison, pork and cider, Creamed potato, port jus
Burrow farm ruby red beef pie with winter vegetables, pickled walnuts, crumbled stilton Exmoor venison pie with black currant, basil, port, creamed vegetables
Beechwood chicken chorizo sausage pie, with black olives,summer vegetables, potatoes cooked in smoked sea salt
Poltimore pork & cider pie with Apple woods cheese, brambly apples, leeks and creamed vegetables
Exmoor tenderloin of venison with wild chanterelle mushrooms, Jerusalem artichokes with port & redcurrant sauce
Tea smoked Szechwan pepper corn duck with wilted baby gem, saffron fondants with black Cherrie jus
Roast cannon of burrow farm lamb with pan fried gnocchi & autumn vegetable fruits, roasted garlic glaze
Poltimore braised belly pork, hand dived scallops with pink peppercorn & apple beurre blanc
Roulade of chicken with wild garlic cream, pea shoots & deep-fried courgette owers
Charred lamb chump with Moroccan style stew of butternut squash, saffron, apricots, tomato’s, and preserved lemons
Rump steak of beef with all the trimmings served with a béarnaise sauce
Fillet of beef with wet truffle polenta, asparagus spears, raison & caper berry jus
Pork belly with braised fennel & apple compote, cider sauce
Roast loin of pork with chorizo sausage & shoulder of pork hash
Chicken chasseur, Beechwood chicken supreme with red wine mushrooms (An old classic but good never the less)
Chicken escalope, new season English asparagus salad, with parmesan & sage dressing
Roasted wood pigeon breast with spelt salad, baby beets & watercress emulsion
Pork tenderloin, pancetta, summer vegetables, black olives, smoked tomato fondue
Slow cooked chicken with smoked mussel and brown bread sauce
Lemon and garlic roasted chicken with Moroccan spiced warm couscous pearls