Home - Menus - Suppliers - Reviews - Contact - Sitemap Website by Discover Websites  Sample Menu Starters - Velouté of Jerusalem artichoke with smoked haddock, fine macaroni and a fennel and apple   salad. - Tian of ox-tongue with char-grilled aubergine and potato, onion confit and a baby chard. - Montgomery's Cheddar soufflé with a walnut and celery cream sauce. - Salad of roast pigeon breast with home cured pancetta, toasted black onion seeds and a black   cherry jus. - Seared wild sea trout with gaspacho, tomato 'caviar' and a smoked paprika jelly. Mains - Roast breast of free-range duck with savoy cabbage creamed with garlic, lardons and carrots. - Seared loin of Quantock venison with braised endive, cardoon and celeriac dauphinoise. - Slow cooked belly of pork and roast Brixham scallops with pea puree and polenta. - Roast gurnard with broccoli puree, fresh gnocchi, black olive tapenade and an anchovy   dressing. - Seared monkfish with courgette ribbons and a mussel, saffron and caviar cream sauce. - Leek parcel filled with wild mushrooms, creamed leeks, pine nuts and Jerusalem artichoke,   served with tomato fondue and home-grown mixed leaves (V) Desserts - Assiette of chocolate and orange comprising:  Gratinated chocolate and orange ravioli,   mocha orange ice cream, chocolate orange mousse and chocolate orange fondant. - Bread and butter pudding with vanilla ice cream - Baked gooseberry cheesecake on an almond base with elderflower ice cream. - Muscavado sugar crème brulee with cashew nut fudge and raspberry coulis. - Selection of homemade ice creams and sorbets. - Selection of pasteurised and un-pasteurised West Country cheeses. Set price:  A discretionary service charge of 10% will be added to your bill. Prices include VAT. £27.95  Tuesday and Wednesday £32.95  Friday and Saturday