| Start Bay crab bisque with melted gruyere crouton | £7.50 |
| Six Bigbury bay rock oysters with red wine vinegar, granary bread and butter | £10.00 |
| Pan fried duck foie gras with walnut and pear salad | £10.00 |
| Flambe of wild mushrooms and escargots with toasted brioche, garlic and parsley butter sauce | £7.00 |
| Mixed offal of young beef vol au vent with brandy and cream sauce | £7.00 |
Pan fried spice shoulder of lamb and kidneys, Lyonnaise potatoes ,chive sauce | £17.00 |
| Venison:” loin, rump and steak”, creamy mash potatoes, wild mushrooms braised red cabbage, juniper sauce | £18.00 |
| Pan fried whole lemon sole, crushed new potatoes with chive, lemon and caper butter sauce | £16.50 |
| Duo of pan fried duck breast and leg confit with Chorizo cassoulet and chive sauce | £18.00 |
| Rabbit; leg confit, crown, pie and liver and kidney brochette with fondant potato, wild mushroom, savoy cabbage and bacon, red wine jus | £17.50 |
| Bouillabaisse with Mussels, Gurnard, Squid, croutons, rouille and grated gruyere cheese | £16.00 |
Dark chocolate fondant with blueberries and vanilla ice cream | £6.00 |
| Cardamom pannacotta with mango sorbet and berry sorbet | £6.00 |
| Sticky toffee pudding with toffee sauce and Devon clotted cream | £6.00 |
| Blackbeerry parfait, berry coulis and apple and blackberry ice cream | £6.00 |
| Plum and apple crumble, Devon clotted cream | £6.00 |
