Asparagus and prosciutto ham
Poached free range egg, hollandaise
August Bank Holiday Menu
Starters
Warm salad of pan fried chicken livers and black pudding
Toasted pumpkin seeds, raspberry vinaigrette
Devilled mushrooms (v)
Toasted brioche, paprika straw fries
Prawn cocktail
Marie Rose sauce, brioche croutons, semi-dried cherry tomatoes, multiseed toast
Mains
8oz Sirloin steak (£2 supplement)
Garlic & herb butter, chunky chips, mushrooms, confit tomato
Pan fried seabass fillets
Pearl barley risotto, Paris brown mushrooms, crispy shallots, garlic & parsley butter
Crab & mussel linguine
Samphire, sea purslane, basil & lemon dressing
Ribs
Browns barbecue sauce, coleslaw, crisp seasoned fries
Roast rump of lamb
Spinach purée, buttered samphire & mushrooms, spring onions, potato fondant, red wine sauce
Paris brown and oyster mushroom risotto with herb dressing (v)
with herb dressing (v)
Desserts
Cherry, apple and almond pie (v)
Brandy snap basket, vanilla ice cream
Bitter chocolate brownie (v)
Malt ice cream rolled in honeycomb, Devon cream toffee sauce
Caramelised lemon tart (v)
Rhubarb syrup, clotted cream
Salted caramel profiteroles (v)
Devon cream toffee sauce, homemade salted caramel