Salmon Fillet
Baked in the oven “en papillote” to retain the amazing flavours and dressed with a Crème fraiche, lemon, and chive sauce.
Fresh Trout
Simply oven baked in parchment to retain the amazing flavour served confit tomatoes and a lemon wedge.
Homemade Wild Garlic Pesto stuffed chicken
Succulent free range chicken breast stuffed with homemade wild garlic pesto and topped with cherry vine ripe tomatoes and toasted pine nuts.
Creamy Tarragon Chicken
Free range chicken breast cooked in fresh tarragon flavoured chicken stock, served in a garlic, shallot, crème fraiche and fresh tarragon sauce.
Steak, Mushroom and Horseradish Pie
High quality local beef steak cooked with chestnut mushrooms and white onions in a rich Dijon mustard, red wine, and horseradish sauce, topped with a crispy puff pastry lid.
Tagliatelle with roasted tomato, garlic, and pepper sauce (V)
Confit cherry vine ripe tomatoes, peppers, garlic and drizzled with Greek extra virgin olive oil, served on a bed of fresh tagliatelle, dressed with homemade pesto and toasted pine nuts.
Butternut squash and chestnut wellington (V)
Roasted butternut squash, wild sage and onion stuffing, leeks and roasted chestnut all wrapped in puff pastry.
Wild Dartmoor Venison loin
Sustainably sourced succulent free range Dartmoor wild venison, pan fried to your taste. Served with a freshly made blackberry, redcurrant and port sauce enhancing the wild venison rich flavour.
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