Friday 17th & Saturday 18th May
To Tease
Home cured duck ham + celeriac remoulade
Marinated violet artichokes + kalamata olive tapenade
Served with Runcible sourdough
To Start
Sweet pickled beetroot + peroche, leaves and salted walnuts £5.00
River Exe mussel and saffron chowder £5.50
Smoked duck livers, onion marmalade + watercress and sourdough toast £6.00
Mains
Wye valley asparagus, pea and herb risotto + crispy poached egg and pecorino £11.50
Pan fried hake + overnight roast pork belly, clams and purple sprouting £12.50
Corn fed chicken breast + leg ballontine, lyonaisse potatoes and creamed spinach £13.00
For pudding
Dark chocolate and orange caramel custard tart + pear and ginger puree £5.00
Lemon posset + earl grey jelly, prunes and ginger snaps £5.00
Baked Alaska, basil ice cream and strawberries £5.00
To Finish
Bitter chocolate and salted peanut truffles + lemon and poppy seed shortbread
As priced or Eat the menu for £25 (one from each course)
Please be aware that all our food is cooked to order and our kitchen is
very small, so there may be delays during busy periods.
Menu subject to market availability, some dishes may change
Please inform us of any food allergies
An optional 10% service charge is added to tables of 6 and over