| Crab bisque Hand picked Start Bay crab bisque made in the traditional way with a crouton, topped with melted gruyere cheese | £7.50 |
| Duck foie gras and chicken Liver Parfait Foie gras and chicken liver parfait with champagne jelly, pan fried pig trotters and foie gras pattie, pan fried duck liver, rocket salad, French baguette | £12.00 |
| Start Bay scallops Seared scallops, minted pea puree, black pudding dressing, micro salad | £9.50 |
| Escargot Escargot with garlic, parsley and pernod butter, cooked in a traditional French cassolette with rustic bread | 1/2 doz £6.00 1 doz £11.00 |
| Duck confit and wild mushroom terrine Duck confit and wild mushroom terrine, toasted brioche and a balsamic reduction | £7.50 |
Bouillabaisse Our version on the Provencal fish stew originating from the city of Marseille. Packed with fish caught in day boats off the South Hams coastline and served with rouille and gruyere croutons |
£18.00 |
| Tenderloin of Pork Pan fried tenderloin pork, sautéed new potatoes, Chorizo and haricot blanc cassoulet, fresh sage jus | £17.00 |
| Rump of Lamb Pan fried rump of lamb, smoked bacon, onion and reblochon cheese tartiflette, braised savoy cabbage, red wine jus | £18.00 |
| Monkfish and mussel Linguine Seared monkfish and mussel linguine with red chilli, ginger, parsley and tomato | £17.50 |
| Risotto Wild mushrooms, asparagus, broad beans, peas and rocket risotto with grated parmesan | £12.50 |
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 WITH berry coulis and apple and blackberry ice cream | £6.00 |
| Plum and apple crumble Devon clotted cream | £6.00 |
