Hotel Dining

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.

Traditional dishes feature too with classics such as Exmoor venison casserole in a filo pastry basket and lamb shank with a provencale sauce.

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.

Starters

• -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.
• Smoked Haddock Gratin.

Mains

• Monkfish fillet with a pear and Pernod sauce
• Slow Roast Belly of Pork Marinated in Thyme, Olive Oil and Pepper
• Pan Fried Fillet of Hake
• Supreme of guinea fowl stuffed with grapes, apricots & pumpkin seeds.
• Fillet of Loch Duart salmon.
• Breast of duck with a plum & port sauce.
• Grilled Fillet of Sea Bass

We are delighted to cater to vegetarian and other dietary requirements with prior notification.