Mains Fruits of the sea

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 berrie cream.
Flamed grilled mackerel, shizo sprouts, cray fish tails, and truffle  celeriac. Poached halibut with brown shrimp mint risotto.
Crumbled crust fish pie, sustainable caught fish with brown shrimps, quails eggs

Its 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 truf e 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