Starters

• Sample menu

• 8.00

  Lyme Bay fish soup
  with Julian Temperley's cider brandy

• 9.50

  Cobb smoked salmon 'Hix cure'

• 9.75

  Herb-baked Dartmouth dived scallops with garlic butter

• 8.75

  Mixed beet and pickled walnut salad
  with Ticklemore goat's cheese

• 10.75

  Trealy Farm cured meat board

• 9.50

  Monkfish liver, kale and bacon salad with a poached hen's egg

• 8.00/11.00

  Steamed Exmouth mussels in Burrow Hill cider

• 9.00

  Ham hock, green split pea and chickweed salad

• 9.25

  Wessex egg with caper mayonnaise