The Devonshire

A la carte menu

4 course Sample menu

Starters
Swede and honey soup with pressed ham hock 6.50
Wild boar terrine with prunes and smoked bacon 6.50
Cured salmon with watercress and black olive dressing 7.00
Wild mushrooms on toast with goat’s cheese 7.50
Fish cakes with caper and cornichon sauce 7.00
Warm salad of quail and cured pork belly, roasted garlic dressing 7.50
Chicken liver pâté, grilled buckwheat toast and pear chutney 6.50
Sardines, soused leeks and sherry vinaigrette 6.50

On toast 5.50
Herring roes with brown butter and lemon
Devilled chicken livers
Duck pâté and pickles

Main courses
Chicken, leek and mushroom pie 12.50
Beef and Guinness sausages with champ and red onion gravy 11.50
Pheasant breast, chestnuts, sprouts and bread sauce 13.50
Braised lamb neck, neeps and horseradish 14.50
Grilled rib eye, shallot rings and béarnaise 16.50
Pan fried sea bass, clams with a white bean winter broth 15.00
Haddock with hand cut chips and mushy peas 13.50
Mushroom and isle of mull cheddar tart with walnuts, mustard cress 9.50

Sides
Honey roasted root vegetables
Mushrooms with garlic and thyme
Spinach with caerphilly
Hand cut chips
Mashed potato
Mixed salad

Desserts
Steamed treacle pudding with Cornish clotted cream 5.00
Orange and chocolate tart 5.00
Bramley apple tart with cinnamon ice cream 5.00
Bread and butter pudding with earl grey tea custard 5.00
Selection of british cheeses, heather honey and fruits 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.