| |
Vine Tomato Soup |
5.00 |
| with basil oil |
Chicken and Ham Hock Terrine |
5.50 |
slow cooked ham hock and free range chicken terrine,
with homemade piccalilli and brioche toast |
Tempura Whitebait |
5.50 |
| with homemade tartare sauce |
River Exe Mussels |
6.00 |
| cooked in Somerset cider, finished with cream |
Carpaccio of Beef
|
6.00 |
| finest fillet with Harry's dressing and shaved parmesan |
Steak Tartare
|
6.00 |
classic dish of raw fillet steak, prepared traditionally
and served with toast
|
Farmhouse Salad |
6.00 |
soft boiled scotch egg, confit duck leg, bacon, croutons
and a tarragon vinaigrette
|
Brixham Crab and Potato Salad
|
6.50 |
hand picked Brixham crab with a Pink Fir potato salad,
gazpacho dressing and lime crème fraîche |
Baked Camembert |
9.00 |
whole round with garlic and rosemary, served with crusty bread
and homemade red onion marmalade (ideal for two) |
|
Antipasti |
12.00 |
sunblushed cherry tomatoes, cured beef fillet, cured ham,
chilli olives, humous, roasted red peppers and balsamic oil
|
Mains
Gatcombe Farm Pork Tenderloin |
14.00 |
| with colcannon potatoes, apple sauce and cider gravy |
Rump of Lamb |
14.00 |
roasted lamb rump with dauphinoise poatoes,
ratatouille and rosemary sauce |
Beer Battered Fish and Chunky Chips |
14.00 |
| market fish and chips with mushy peas |
Free Range Breast of Butterfield's Chicken
|
10.00 |
marinated in lemon and thyme, served with rocket,
parmesan salad and aioli |
Potato Gnocchi |
12.00 |
pan fried gnocchi with pea and broad bean ragout,
parmesan and pea shoots |
Steak Tartare
|
12.00 |
a classic dish of raw fillet steak, served with all the trimmings
for you to mix to taste and a hearty portion of homemade fries
|
River Exe Mussels |
12.00 |
| cooked in Somerset cider with a side of homemade fries |
Rose Veal Escalope |
14.00 |
Gatcombe Farm Rose veal, breaded, pan fried and served
with a fried duck's egg and homemade fries |
Whole Roasted Sea Bass
|
16.00 |
| line caught Brixham sea bass with sautéed potatoes and salsa verde |
Grill
Steaks
All served with homemade fries, tomato and watercress
Fillet
Onglet
Sirloin on the bone
Rump
Porterhouse
Rib-eye
T-bone
|
8oz
10oz
12oz
8oz
16oz
10oz
10oz
14oz
20oz
|
20.00
12.00
15.00
12.00
16.00
15.00
15.00
19.00
24.00
|
Chateaubriand (for two)
|
40.00 |
fillet steak with béarnaise sauce, homemade fries, tomato
and watercress (please allow 20 minutes) |
Surf and Turf
|
23.00 |
7oz fillet steak, with shell on king prawns in garlic butter
and homemade fries
|
| |
Steak Entrecote au Poivre
|
12.00 |
peppercorn crusted 10oz sirloin steak with homemade fries,
tomato and watercress |
Harry's Mixed Grill
|
14.00 |
rump steak, old English sausage, lamb's kidney, black pudding,
bacon, fried egg, mushroom, tomato and homemade fries |
Grill Burger
|
10.00 |
with Quickes Cheddar and bacon, in a sesame bun with salad,
a side of tomato chutney and homemade fries
|
Cote de Boef 1kg (for two)
|
40.00 |
bone on porterhouse steak with chunky chips, watercress, tomato
and peppercorn sauce (please allow 20 minutes) |
SAUCES
|
Grill House Butter
Bourbon Tennessee Glaze
Béarnaise
Red Wine Sauce
Roquefort
Brandy and Green Peppercorn
|
2.00
2.00
2.00
2.00
3.00
2.00
|
homemade ketchup, mayonnaise, horseradish cream and mustards
are all available on request
|
|
Homemade Fries three times fried
Minted Fresh Garden Peas
Homemade Onion Rings
Sautéed Mushrooms glazed with maple syrup and soy sauce
Cauliflower Cheese
made with Quickes Mature Cheddar (£6.00 for main)
Roasted Vine Tomatoes with thyme and garlic oil
Dauphinoise Potatoes
Ratatouille
Wild Rocket Leaf Salad
with shaved parmesan
Mixed Leaf Salad with vinaigrette
|
3.00
3.00
2.50
3.00
3.00
3.00
3.00
3.00
3.00
3.00
|
Homemade Sorbet
|
4.50 |
| choose up to 3 flavours: winter berry, lemon, Chagford gold top milk |
Homemade Ice Cream with Nut Praline
|
4.50 |
choose up to 3 flavours: vanilla seed, clotted cream, cookie dough
or butterscotch |
Baked Egg Custard Tart |
5.50 |
| with berry sorbet |
Harry's Chocolate Sundae |
5.50 |
| homemade brownie, cookie dough ice cream and chocolate sauce |
Pear and Ginger Crumble |
5.50 |
| with homemade custard |
Caramalised Rice Pudding |
5.50 |
| with fruit compote |
Hot Chocolate Fondant |
5.50 |
| with clotted cream ice cream (please allow 15 minutes) |
Local Cheeses
|
6.00 |
Quicke’s Cheddar, Sharpham Brie, Cornish Yarg, and Devon Blue,
with homemade oat biscuits and homemade chutney
|
|
|
|