We
are delighted to cater to vegetarian and other dietary requirements with prior
notification.
Food
plays a vital part in the overall presentation of the hotel, which has gained
a reputation for quality. An emphasis is placed upon a Mediterranean style of
eating with an interesting variety of fresh fish and imaginative accompanying
vegetable dishes.
We
offer a table d’hote menu, which is changed daily and takes into consideration,
seasonal variations. Below is a sample from our dinner menu.
Traditional
dishes feature too with classics such as Exmoor venison casserole in a filo
pastry basket and lamb shank with a provencale sauce.
-Tomato
and basil soup
-Seared aubergine & peppers topped with goat cheese and baked.
-Pear, walnut & rocket salad with a walnut oil dressing.
-Field mushroom stuffed with finely chopped bacon & garlic.
-Fresh pasta with stilton & spring onion sauce.
-Smoked chicken breast with a light curry mayonnaise.
-Roast cherry tomatoes with avocado and Spanish chorizo sausage.
-
Monkfish fillet with a pear and Pernod sauce
- Saddle of rabbit cooked in cider with smoked bacon
- Fillet of Brill with mint & parsley butter
- Supreme of guinea fowl stuffed with grapes, apricots & pumpkin seeds.
- Fillet of Loch Duart salmon.
- Breast of duck with a plum & port sauce.
