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PUDDINGS
Baked Vanilla Cheesecake |
5.50 |
with berry sorbet (try this with a glass of Bortoli Semillon) |
Chocolate Brownie |
5.50 |
with Horlicks ice cream
(finish this off with a glass of Banyuls and we’ll be impressed) |
Blackberry and Apple Crumble |
5.50 |
with vanilla ice cream |
Local Cheeses (perfect with Port) |
6.00 |
marinated in lemon and thyme,
served with rocket, parmesan salad and aioli |
pudding wines, ports & brandies
43. Pink Muscat, Stella Bella, Margaret River, W. Australia, 2010
44. Clos des Paulilles, Banyuls Rimage, France 2008
47. De Bortoli Vat 5 Botrytis Semillon, Riverina, Australia 2006
48. Ferreira Late Bottled Vintage, Douro, Portugal 2000
49. Ferreira 10 Year Old Tawny, Douro, Portugal NV
Berneroy Calvados, 25ml
Cognac Maxime Trijol V.S.O.P., 1er Cru 25ml
Baron de Sigognac - Bas Armagnac, 25ml
Ragnour-Sabourin Alliance No 35 - Grand Champagne 25m
|
16.50
28.00
32.00
30.00
35.00
|
6.00
9.50
6.00
5.50
6.50
2.50
3.75
4.00
9.50
|
coffee
Espresso
Americano
Cappuccino
Liqueur Coffee
|
|
|
French Onion Soup |
5.00 |
| with Quickes cheddar crouton |
Warm Confit Duck Salad |
5.50 |
slow cooked duck leg, shallots,
baby leaves and house dressing
|
|
Wild Mushrooms on Brioche Toast |
5.50 |
| with tarragon creme fraiche |
River Exe Mussels |
6.00 |
| cooked in Somerset cider, finished with cream |
Braised Short Ribs in Innis & Gunn |
6.00 |
| slow cooked beef ribs in Scottish ale |
Steak Tartare of Ruby Red Fillet |
6.00 |
classic dish of raw fillet steak,
prepared traditionally and served with toast |
Carpaccio of Ruby Red Fillet |
6.50 |
finest fillet with Harry's dressing and shaved parmesan
|
| Prawn Cocktail |
6.50 |
| with baby gem lettuce and Marie Rose sauce |
| Baked Camembert |
9.00 |
whole round with garlic and rosemary, served with crusty bread
and homemade red onion marmalade (ideal for two) |
|
Mains
Free Range Creedy Carver Breast of Chicken |
10.00 |
marinated in lemon and thyme,
served with rocket, parmesan salad and aioli |
River Exe Mussels |
12.00 |
cooked in Somerset cider, with a side of homemade fries
|
Steak Tartare of Ruby Red Fillet |
12.00 |
classic dish of raw fillet steak served with all the trimmings
for you to mix to taste and a hearty portion of homemade fries |
Red Wine Marinated Onglet Steak |
14.00 |
| with grill butter fries and watercress |
Butternut Squash Risotto |
14.00 |
with sage butter and parmesan crisp
|
Beef and Porter Pie
|
15.00 |
slow braised beef in porter ale and clotted cream mash
|
Gatcombe Farm Pork Belly |
16.00 |
| with crushed potatoes, curly kale and apple sauce |
Grilled Monkfish Tail |
16.00 |
with autumn greens, fondant potato and caper lemon butter |
Roasted Loin of Venison
|
18.00 |
local venison loin with dauphinoise potatoes,
braised red cabbage with wild blackberry sauce |
steaks
All served with homemade fries, tomato and watercress
Fillet
Sirloin on the bone
Rump
Porterhouse
Rib-eye
T-bone
Rose Veal Cutlet (Gatcombe Farm) |
8oz/225g
12oz/330g
8oz/225g
16oz/450g
10oz/280g
10oz/280g
14oz/400g
20oz/560g
8oz/225g
|
22.00
16.00
12.00
18.00
15.00
15.00
19.00
25.00
16.00
|
GRILL
Harry's Mixed Grill
|
15.00 |
rump steak, old English sausage, lamb's kidney, black pudding,
bacon, fried egg, mushroom, tomato and homemade fries
|
|
Sirloin Steak au Poivre
|
15.00 |
crushed black pepper crusted 10oz/280g sirloin steak
with homemade fries, tomato and watercress |
Surf and Turf
|
24.00 |
7oz/200g fillet steak, with shell on king prawns
in garlic butter with homemade fries |
Chateaubriand (for two)
|
42.00 |
fillet steak 180z/500g with béarnaise sauce, homemade fries,
tomato and watercress (please allow 20 minutes)
|
Bone in Prime Rib 1kg (for two)
|
42.00 |
bone in rib-eye steak with field mushroom, tomato, chunky
chips and peppercorn sauce (please allow 20 minutes) |
SAUCES |
Bourbon Tennessee Glaze
Béarnaise
Red Wine
Cracked Black Peppercorn
Exmoor Blue
|
2.00
2.00
2.00
2.00
2.00
|
homemade ketchup, mayonnaise, horseradish cream and mustards
are all available on request
|
|
Scrumpy Battered Onion Rings
Homemade Fries three times fried
Sautéed Mushrooms glazed with maple syrup and soy sauce
Buttered Corn on the Cob
Kale and Shallots
Dauphinoise Potatoes
Clotted Cream Mash
Cauliflower Cheese
made with Quickes mature cheddar (£6.00 for main)
Baby Leaf and Herb Salad
Wild Rocket and Parmesan Salad with shaved parmesan
|
2.50
3.00
3.00
3.00
3.00
3.00
3.00
3.00
3.00
3.00
3.00
|
Homemade Sorbet
|
4.50 |
| lemon or blood orange |
Homemade Ice Cream with Nut Praline
|
4.50 |
choose up to 3 flavours: vanilla seed,
clotted cream, Browne's chocolate or Horlicks |
Baked Vanilla Cheesecake |
5.50 |
with berry sorbet
(try this with a glass of Bortoli Semillon) |
Blackberry and Apple Crumble
|
5.50 |
| with vanilla ice cream |
Harry’s Mess |
5.50 |
| with seasonal berries, crushed meringue and vanilla cream |
Hot Chocolate Fondant |
6.00 |
made using Brown’s chocolate and served with clotted cream ice cream
(delicious with a glass of Banyuls) please allow 15 minutes |
Local Cheeses |
6.00 |
Quicke’s mature cheddar, Sharpham brie, Cornish Yarg,
and Devon blue, with Artisan biscuits and homemade chutney
(perfect with Port) |
coffee
Espresso
Americano
Cappuccino
Liqueur Coffee
|
|
|
pudding wines, ports & brandies
43. Pink Muscat, Stella Bella, Margaret River, W. Australia, 2010
44. Clos des Paulilles, Banyuls Rimage, France 2008
45. Heggies Eden Valley Riesling, South Australia, 2007
46. Dr Loosen, Riesling Beerenauslese, Germany 2009
47. De Bortoli Vat 5 Botrytis Semillon, Riverina, Australia 2006
48. Ferreira Late Bottled Vintage, Douro, Portugal 2000
49. Ferreira 10 Year Old Tawny, Douro, Portugal NV
Berneroy Calvados, 25ml
Cognac Maxime Trijol V.S.O.P., 1er Cru 25ml
Baron de Sigognac - Bas Armagnac, 25ml
Ragnour-Sabourin Alliance No 35 - Grand Champagne 25ml
|
16.28.00
31.50
23.00
32.00
30.00
35.00
|
6.00
9.50
10.50
7.70
6.00
5.50
6.50
2.50
3.75
4.00
9.50
|
|
|