Starters
Pumpkin soup with truffle 8
Arabic grains, falafel and avocado 14
Mustard feta with orchard fruits 12
Rillette of smoked trout and crayfish 13
Farmhouse pâté with chutney and pickles 12
Mains
Risotto of celeriac , woodland mushrooms 19
Fresh fish “Like when in Provence” 27
Crediton duck, prunes and some roasting juices 27
Beef and onions “Cooked for ages” in good wine 29
Slow roast rump of Lamb, with garlic and thyme 29
Sides
Green salad 5
Gruyere pommes puree 5
Root vegetables 5
Desserts
Chocolate tart “Bernard Pacaud”, tonka bean ice cream 10
Rum baba, mango, coconut and lime 10
Lemon posset. blackberries and white chocolate 9.5
Peanut butter mousse, banana and coffee 9
Brie de meaux, Roquefort, Tuckle cheddar, pickled walnuts, dehydrated grapes and malt loaf 14
