The Devonshire

A la carte menu

4 course Sample menu

Starters
white onion and parmesan soup 6.00
chicken liver pâté with pear chutney, salad leaves, buckwheat toast 6.50
marinated squid, chorizo, chickpeas and fennel salad  7.50
smoked haddock fishcake, chilled yoghurt and watercress sauce  6.50
herring roe on toast with brown butter, lemon and watercress  6.00
cured salmon, marinated feta, pickled beets, radish and mache lettuce 7.50
steamed black mussels, chilli tomato and white bean broth  7.00/12.50
devilled chicken livers, sweet pearl onions on toast  6.00
buffalo mozzarella, vine tomatoes, rocket leaves and basil  7.00

Main courses
wild boar and apple sausages, puy lentils, gem lettuce and onion marmalade 13.50
cider glazed loch duart salmon, sautéed spinach, artichokes and romesco sauce  14.50
oven baked fresh water trout, grilled leeks, courgettes, herbs and lemon  15.50
pan- fried black bream with escabeche of charlotte potatoes, spinach and coriander 15.50
braised salt marsh lamb neck, truffle potato purée, spinach and thyme jus 18.50
crisp skin roasted half chicken, pearl onion, smoked bacon and buttered carrots 15.00
grilled old spot pork “t-bone”, sage roasted jersey royals, braeburn apple sauce  14.50
grilled onglet steak, portobello mushrooms, colcannon mash 16.50

Sides 3.50
steamed courgettes, lemon oil and dill
hand cut chips
ratte potatoes, garlic and rosemary
mixed salad with mustard vinaigrette

Desserts
apple charlotte with warm vanilla custard 5.50
sticky toffee pudding with dates and toffee sauce 5.50
vanilla cheesecake with hazelnut short bread 5.50
strawberry and yogurt panacotta with fresh berries 5.50
cinnamon and vanilla cream cannoli with poached berries 5.50
selection of british cheeses 7.50
tea or coffee from 1.80

Sweet Wines
muscat de rivesaltes, château de jau, 2007 125ml  4.75    500ml  18.25
château filhot, sauternes, 2003 375ml  25.00
tokaji 5 puttonyos, royal tokaji company, 2003 125ml  8.90    500ml  35.00

 

Please note that the above are sample menus and that from time to time certain dishes or ingredients are restricted due to market availability.

A discretionary 12.5% gratuity will be added to your bill.

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