| Potted South Devon CrabA Millbrook timeless classic. Caught off Start Bay, hand picked white claw meat with toasted granary bread and leaves. | £8.00 |
| Caramelised onion & garlic tart, garlic & harissa gazpachoWe think that this is one of the most delicious combinations around. Served warm with a crisp salad | £9.00 |
| Crottin de Chavignol saladThink the Loire valley and Sancerre. These individual goats milk cheeses were first made as a snack to be eaten during the grape harvest. We lightly grill them and place on top of walnut and pear salad finished off with a shallot and cream dressing. Wine recommendation? Sancerre, naturally! | £9.00 |
| Potted chicken liver parfâit We cheat slightly on this dish by making the parfait in terrine moulds, then piping them into nifty little jars and serving it up with local relish and rye bread. | £8.00 |
| Warm duck gizzards, smoked duck, black pudding and duck egg saladJean-Philippe tinkering around with duck and coming up with this inspired and highly popular dish. Don't be put off by the gizzards. They add to the drama and are incredibly tasty. | £9.50 |
| Risotto We like to follow the seasons with our Risottos. In early Spring we have been using beetroot, swede and kale. Now broad beans, asparagus, wild garlic and peas are plentiful. Please do ask our staff for our latest ideas. | £10.00 |
| Moules and frites Our Mussels are farmed in the River Teign and River Exe. The jury is out over whether Mariniere with or without Cream or Chorizo is preferred. The choice is yours. | £12.50 |
| Posh fish fingers, pea, lettuce and mint vinaigrette A twist on traditional fish cakes. We mix hot smoked salmon with garden herbs, dry mashed potatoes, a pinch of fennel seeds, roll into croquettes and shallow fry. | £11.00 |
| Hake cassoulet Pan fried fillet served with a fennel and butter bean cassoulet | £11.00 |
| Chicken “Hotch Potch”Slowly braised in stock with spring vegetables, fennel and star anise | £11.00 |
| Braised shoulder of spring lamb Every menu at this time of the year should include Spring Lamb. Gently braised with aubergines and cumin with black pudding mash | £13.00 |
| Puddings These do frequently change and comes down to the creativity and mood of the kitchen. Could be anytthing from Chocolate fondants, pannacottas through to Tarte Tartins and parfaits. Our staff are happy to update you | £6.00 |
| Children We of course prefer it when children choose to eat from our “grown-up” menu. Half-size portions are usually available though distinctly tricky when halving duck eggs! Our kitchen will have prepared something more familiar for Children: Lasagne, Beefburgers, Sausages etc. Please do ask our staff for more details. |
