Two Courses – £22
Three Courses – £25

includes canapés and a glass of prosecco to welcome you

(to download a printable version, just click here)


Chicken & Smoked Bacon Crêpe with Parmesan Glaze

Orange and Duck Liver Pâté with Plum Chutney & Melba Toast

Duo of Brixham Scallops in Shell with Garlic Butter & Lime Mayonnaise

Crown of Galia, Honey & Watermelon with Mango Coulis, Blackcurrant Sorbet & Physalis


Moroccan Spiced Chicken Goujons with Salad & Sweet Potato Fries

8oz Sirloin Steak au Poivre with Wilted Vine Tomatoes & Pommes Pont Neuf

Pan-fried Sea Bass Fillet with Devon Crab Risotto & Parmesan Tuiles

Pot-roasted Shoulder of Lamb with Rosemary, Boulangère Potatoes & Lamb Jus

Wild & Field Mushroom Strogonoff with Riz Pilaf

All the above served with Tartiflette & Medley of Green Beans, Carrots, Baby Corn and Chou à la Flamande


Assiette of Desserts: Lemon Posset, Milk Chocolate Mousee & Chocolate Ice Cream

Warm Apple Cobble Cake

Devon Cheeseboard: Sharpham Brie, Quince Jelly, Devon Blue, Goats Cheese & Grapes


French – the language of love and good food

Pommes Pont Neuf These thick-cut fried potatoes get their name from Paris’s Pont Neuf (“New Bridge” – in fact the city’s oldest one), where, it is said, pommes frites used to be sold.

Parmesan Tuiles A tuile is a baked wafer, curved like a tuile or tile of the sort that line the rooftops of French country homes, especially in Provence.

Boulangère Potatoes Boulangère means baker in French and gives its name to this potato dish because after the bakers had finished baking their bread for the day, the locals would take their pot of potatoes to bake in their ovens as they cooled down. Sliced potatoes are layered with stock and seasoned.

Tartiflette This dish from Savoy in the Alps is made with potatoes, reblochon cheese, lardons and onions. The word is probably derived from the Arpitan (alpine) word for potato, tartiflâ.

Chou à la Flamande Belgian dish of red cabbage slow braised in vinegar with apples, onions, herbs, sugar and a hint of bacon flavouring.

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