LUNCH MENU  (Served 12pm – 3pm)
Marinated olives (gf) (v) 3.50
Fresh baked breadsticks, selection of dips (v) 4.50
Home-made Scotch egg, chilli jam 6.50
Hoisin crispy pork, toasted sesame, spring onions, chilli (gf) 6.50
Thai crab cakes, mango salsa, kaffir lime, Nam Chim 7.00
Heritage tomato, buffalo mozzarella, fresh basil, olive oil (gf v) 6.00
Mojo marinated hanger steak, chimichurri, fresh lime (gf) 7.00

………..

Perrinpit faggots, mashed potato,onion gravy, garden peas, parsnip crisps 11.50
Beer battered haddock, rustic chips, crushed peas, tartare sauce 13.95
Tagliatelle with wild garlic pesto, oven dried tomato & Parmesan, garlic bruschetta (v) 13.50
Marinated chicken skewers, spiced cashew & sultana rice, halloumi fries, Greek salad (gf) 13.00
Pan roasted salmon, warm potato salad, capers, brandy & dill sauce  13.00
Somerset cider & smoky bacon mussel pot, fresh tarragon, grilled sourdough & fries 500g – 10.00 1kg-18.00
Candy beet & quinoa salad, Nibley leaves, butternut squash, roasted red peppers, toasted pinenuts and pumpkin seeds, mustard vinaigrette (gf vegan) 8.50
ADD chargrilled halloumi      3.00                               ADD chargrilled chicken breast        3.50

BURGERS served in a bun (gf without bun) with mayo, lettuce, tomato, red onion, fries
CLASSIC: Perrinpit beef, apple & tomato chutney, gherkin 13.50
STILTON: Perrinpit beef, red onion marmalade 13.50
CHEDDAR: Perrinpit beef, sweet chilli jam 13.50
BEETROOT & BEAN: caramelised onions, goat’s cheese, apple & tomato chutney (v) 13.50
JERK CHICKEN: Chargrilled Jerk chicken, pickled red cabbage slaw, Jerk sauce 12.00

SIDES
Fries 2.75 (v) Rustic Chips 4.00 (v) Parmesan Truffle chips 4.50 (v)
Potato Salad 3.00 (v) Mixed leaf salad 2.50 (v)

DESSERTS
Chocolate pot with spiced rum, homemade pistachio icecream & bourbon biscuit (v) 7.00
Gooseberry fool, lavender & candied ginger shortbread 6.50
Morello cherry frangipane tart, Amaretto custard 7.00
Guinness sticky toffee pudding, vanilla ice cream, brandy snap (v) 7.00
Selection of Salcombe Dairy ice creams and sorbets (please ask for flavours) 2.00 per scoop

SUNDAY MENU
STARTERS:
Marinated olives (gf) (v) 3.50
Freshly baked breadsticks with garlic pesto and a selection of dips (v) 4.50
Home-made Scotch egg, chilli jam 6.50
Tomato and buffalo mozzarella salad with fresh basil and Maldon salt (gf v) 6.50
Thai crab cakes, mango salsa, kaffir lime and Nam Chim 7.00
Mojo marinated hanger steak, chimmichurri, fresh lime (gf) 7.00
Crispy Cajun squid, garlic aioli 6.50

ROASTS:
Roast topside of Perrinpit beef 15.95
Cider braised pulled and pressed belly of Gloucester pork 15.95
Slow cooked pressed shoulder of Saltmarsh lamb 15.95
Quinoa and red pepper nut roast (v) 14.50
Children’s roast; pork, beef, chicken or lamb 8.50
All served with rosemary roast potatoes, Yorkshire pudding, seasonal vegetables, cauliflower cheese & gravy

FOOD ALLERGIES and INTOLERANCES – if you have a food allergy, or any specific dietary requirement, please speak to a member of staff when ordering

MAINS
Beer battered haddock, rustic chips, crushed peas, tartare sauce 13.95
Faggots, mashed potato, caramelised onions, parsnip crisps, gravy 11.50
Tagliatelle with wild garlic pesto, roasted tomato, Parmesan, bruschetta (v) 13.50
Candy beet & quinoa salad, Nibley leaves, butternut squash, roasted red peppers, toasted pinenuts and a mustard vinaigrette (gf v) 8.50
Add grilled halloumi (gf v) 3.00 Add grilled chicken breast (gf) 4.00

DESSERTS
Chocolate pot with spiced rum, homemade pistachio icecream & bourbon biscuit (v) 7.00
Gooseberry fool, lavender & ginger shortbread (v) 6.50
Morello cherry frangipane tart, Amaretto custard (v) 7.00
Guinness sticky toffee pudding, vanilla ice cream, brandy snap (v) 7.00
Blackberry & apple crumble, custard (v) 6.50
Selection of Salcombe Dairy ice creams and sorbets (please ask for flavours) 2.00 per scoop