PLEASE NOTE: WE HAVE A DAILY CHANGING SEASONAL MENU.
Our prices and availability will change depending on what our hill farm in Simonsbath and other local suppliers have available.
STARTERS:
Hand dived Devon scallops, hog’s pudding, burnt apple purée, calvados butter
Roasted butternut squash, cavolo nero, Somerset ewe’s milk shavings, honey & mustard vinaigrette
Devilled lamb kidneys, home made sourdough toast
Duck parfait, poached pears, pickled walnuts, red wine jelly
A selection of Somerset & Exmoor charcuterie, sourdough & pickles
Simonsbath venison tartare, apple, burnt butter sourdough croutons, walnut, confit egg yolk
MAINS:
Beetroot & squash tartlet, apple, walnut and chicory salad
Lundy sole, parsley sauce, poached grapes, celeriac purée, sea herbs
Exmoor pheasant supreme, roasted figs, lentils, fig vinaigrette, Swiss chard
Organic slow cooked Simonsbath beef cottage pie, beef fat carrots, winter cabbage
Spiced Exmoor hoggett, Bombay potatoes, saffron crème fraiche, Indian accompaniments
Exmoor Forest rump steak, braised onion, house chips, autumn salad, béarnaise
PUDDINGS:
Pump Street chocolate brownie, milk ice cream, cacao nib crumb
Orange & passion fruit cheesecake, autumn raspberry sorbet
Exmoor autumn fruit crumble, custard or ice cream
Beenleigh blue cheese, apple, crackers, chicory & gooseberry marmalade
Sides:
Dressed autumn leaves
Charred hispi cabbage, smoked bacon pangritata
Market garden vegetables
Parmesan hand cut house chips, truffle
Creamed mash potatoes
Skin on fries