March 2020 Menu



First Courses

Soup of the day
Please ask your host for today's choice of soup, served with freshly baked breads. Below example is lentil soup and was served at the table from a mini-jug. Photo 12 January 2017 courtesy of TravellerFrequently.



Chicken Caesar terrine
Chicken Caesar terrine served with Romaine lettuce bound in a creamy Caesar dressing, marinated Cantabrian anchovies and focaccia crostini. Photo 2 February 2020.
Allergens: wheat gluten, barley gluten, soya, fish, egg, milk, sulphites. Contains alcohol.



Seafood meze
Platter of Chalk stream hot smoked trout parfait, marinated anchovies, spicy prawn cocktail and zesty lemon olives. Photo 6 March 2020 courtesy of brainless69.
Allergens: barley gluten, crustaceans, fish, egg, celery, milk, soya. May contain mustard.



Garden salad
Mixed leaf, cherry vine tomatoes, and cucumber. Ask your host for the choice of dressing. Photo 18 April 2017 courtesy of corporate-wage-slave.
Suitable for vegans





Main Courses

Comte filled gnocchi
Comte filled gnocchi sauteed with sunblush tomatoes and wilted rocket, drizzled with basil oil. Photo 5 March 2020 courtesy of Wilf.
Allergens: wheat gluten, milk, sulphites. Contains alcohol. Suitable for vegetarians.



Roasted hadock
Oven roasted haddock wrapped in pancetta with lemon braised potatoes, garnished with spring onions and watercress . Photo 3 March 2020 courtesy of Wilf.
Allergens: fish, milk. Contains pork.



Chicken with mushroom sauce
Supreme of chicken in a wild mushroom sauce served with buttered fondant potato, baby carrots and tenderstem broccoli. Photo 31 January 2020 courtesy of MarkedMan.
Contains alcohol.



Charred broccoli and orange salad
Florets of charred broccoli with red pepper and segments of orange dressed in a honey, soy and garlic sauce and finished with flaked almonds. Photo 2 February 2020.
Allergens: tree nuts, almonds, sulphites. Suitable for vegetarians.





Concorde Sunday Roast
from 27 May 2018, only available on Sunday after midday. Pork replaces previous beef since late 2019
Belly of British pork served with ternderstem broccoli, carrots, roast potatoes, apple sauce and gravy.
Contains pork.

[AWAITING PHOTO]



Desserts

Baked popcorn cheesecake
Baked vanilla cheesecake topped with toffee popcorn and caramel sauce and served with mascarpone cream. Photo 4 February 2020 courtesy of Gastrocnemius.
Allergens: wheat gluten, soya, egg, milk, sulphites. Suitable for vegetarians



Chocolate marquise
A rich chocolate dessert served with a ruby orange curd and honeycomb shards, flaked with salted kumquat crisps.
Allergens: wheat gluten, barley gluten, tree nuts, soya, egg, milk, sulphites. Suitable for vegetarians

[AWAITING PHOTO]

Seasonal fruit salad
Strawberries, raspberries, orange segments, kiwi wedges, diced mango, honeydew melon, watermelon, pineapple and black grapes in a light syrup.
Suitable for vegans



Yarde Farm ice cream
Yarde Farm have been producing ice cream from their premises in Devon since 1987. Inspired by Italian gelato and using the finest double cream, clotted cream and natural ingredients. We offer two flavours:

• clotted cream vanilla - a deep rich vanilla flavour mixed with butter and clotted cream
• chunky Belgian chocolate - melt in the mouth chocolate ice cream with Belgian milk chocolate pieces

Yarde Farm's story began in 1987 when a tub was filled expectantly with the very first ice cream at Yarde Farm near Exeter. 10 years and several litres later, Yarde Farm moved to Plympton in the beautiful South Hams, near Plymouth in Devon. This small, friendly team of ice cream enthusiasts produce a national award-winning range of deliciously indulgent ice creams and sorbets using the finest ingredients such as fresh cream, clotted cream and real fruit.

Photo taken 8 June.
Allergens: soya, egg, milk. May contain gluten, oats, nuts. Suitable for vegetarians



Cheese Plate - new selection from November
Blackstick blue - A blue veined cheese definitely not to be forgotten. It has a mild creamy, soft 'melt in the mouth' texture.
Made with cow's milk. Suitable for vegetarians

Dorstone ash - Made at Dorstone Farm, on the Hereford/Welsh border, the Dorstone Ash is a semi-soft cheese made from goat's milk using animal rennet. It has a crisp white colour that contrasts with the blueish grey colour of its edible rind resulting from the coating of ash applied to it. Its texture varies from being fluffy to flaky depending on its maturity and its flavour has a slight nuttiness on the rind.
Made with cow's milk.

Snowdonia red storm - The Red Storm has a gloriously complex taste due to its 18-21 month maturation. This provides this Red Leicester with the vintage credentials of quality, calcium crystals, nutty texture and intensity of flavour finishing on notes of caramel. Smartly dressed in a vivid red wax, the Red Storm totally redefines what you might expect from a Red Leicester.
Made with cow's milk.

Served with apple and Somerset cider brandy chutney and biscuits. Photo 10 November 2019.
Allergens: wheat gluten, tree nuts, sesame, milk, sulphur dioxide. May contain barley gluten, rye gluten, oats. Chutney contains alcohol. Suitable for vegetarians

March 2020 Menu



BA burger
British Aberdeen Angus beef, pretzel roll, "Flippin Amazing Burger Sauce", baby gem lettuce and dill pickle accompanied by twice-cooked chips. Ask your host if you would like to add crispy back bacon or mature English Cheddar.
Allergens: wheat gluten, barley gluten, soya, fish, egg, mustard, sulphur dioxide. Contains alcohol. Bacon option contains pork. Cheddar option contains milk. May contain rye gluten, oats, tree nuts, celery, sesame, milk.



BA vegan burger
Vegan burger patty in a pretzel roll with avocado puree, baby gem lettuce, tomato and dill pickle accompanied by twice-cooked chips. Photo 4 February 2020 courtesy of Gastrocnemius.
Allergens: wheat gluten, barley gluten, soya, sulphites. Suitable for vegans.



Club sandwich
Chicken breast, sweet-cured back bacon, egg mayonnaise, tomato and lettuce, served with Kettle Chips (can be served with chips as shown in photo). Choose toasted granary or white bread.
Allergens: wheat gluten, soya, egg, mustard. Contains pork. May contain barley gluten, sesame.



New York style bagel
Warm New York style pastrami beef and dill pickle bagel, with American mustard. Photo 6 March 2020.
Allergens: wheat gluten, barley gluten, mustard, sulphites.. May contain milk.



Charred broccoli and orange salad
Florets of charred broccoli with red pepper and segments or orange dressed in a honey, soy and garlic sauce and finished with flaked almonds. Photo 2 February 2020.
Allergens: wheat gluten, soya, egg, mustard, sulphites. Suitable for vegans.



Comte filed gnocchi
Comte filled gnocchi sauteed with sunblush tomatoes and wilted rocket. Photo 5 March 2020 courtesy of Wilf.
Allergens: wheat gluten, milk, sulphites. Contains alcohol. Suitable for vegetarians.



Sri Lankan chicken curry
Chicken in a coconut curry sauce served with steamed rice and a side salad with fresh coriander. Photo 15 February 2020.
Allergens: mustard.



Garden salad
Mixed leaf, cherry vine tomatoes and cucumber. Ask you host for choice of dressings. Photo 5 December 2017 courtesy of corporate-wage-slave.
Suitable for vegans.



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From February 2020 Menu

First Courses

Textures of Jerusalem artichoke
Artichoke ravionlini in an artichoke veloute topped with crisps and finished with parsley oil. Photo 4 January 2020.
Allergens: wheat gluten, egg, milk. Suitable for vegetarians.



Main Courses

Oven roasted sea trout
Fillet of sea trout on a bed of Udon noodles and pak choi with a miso broth. Photo 4 January 2020 courtesy of crazyarmadillo.
Allergens: wheat gluten, soya, fish, celery. Contains alcohol.



Wild mushroom spelt risotto
Spelt risotto with creamed wild mushrooms dressed with creme fraiche, micro chive cress and balsamic glaze. Photo 4 January 2020.
Allergens: wheat gluten, mustard, celery, milk, sulphites. Contains alcohol. Suitable for vegetarians.



Sunday Roast - Beef replaced with pork since late 2019
Concorde Sunday Roast
from 27 May 2018, only available on Sunday after midday
Roast British beef served with the traditional accompaniment of Yorkshire pudding, roast potatoes and vegetables with a red wine gravy. Photo 27 May 2018 courtesy of orbitmic.



Desserts

Chocolate & cherry tart
A chocolate & cherry tart served with a cherry compote and mascarpone cheese.
Allergens: wheat gluten, soya, milk, egg. Suitable for vegetarians





From January 2020 Menu

First Courses

Chapel and Swan smoked salmon, caperberries and cracked black pepper
Served with a lemon wedge and malted brown bread and butter. Photo 7 December 2019 courtesy of Down the back.
Allergens: wheat gluten, barley gluten, fish, mustard, celery, milk. Contains alcohol.



Main Courses

Ox cheek bourguignon
Slow cooked British ox cheek in a red wine, onion and bacon sauce with creamed potato, baby carrots, tenderstem broccoli and a pancetta crisp. Photo 3 December 2019 courtesy of GinFizz.
Allergens: milk, sulphites. Contains alcohol.



Spinach & winter salad
A winter salad of spinach, apple, bacon, Beauvale cheese and candied walnuts. Photo 3 December 2019 courtesy of GinFizz.
Allergens: treenuts, egg, milk.



Desserts

Apple & blackberry charlotte
Apple and blackberry filling in a bread case. Served with a mascarpone cream and an apple tuile. Photo 7 December 2019 courtesy of Down the back.
Allergens: wheat gluten, soya, milk. Suitable for vegetarians





From December 2019 Menu

First Courses

Goat's cheese tart
Warm goat's cheese and fig tart with a drizzle of balsamic glaze, topped with micro cress. Photo 1 November 2019.
Allergens: wheat gluten, egg, mustard, celery, milk, sulphites. Suitable for vegetarians. Contains alcohol.



Main Courses

Pan fried sea bass
Pan fried sea bass fillet on a bed of cannellini beans, wilted spinach, cherry tomatoes and zesty Macro olives. Photo 2 November 2019 courtesy of Gastrocnemius.
Allergens: fish.



Mac & cheese
Macaroni cheese drizzled with truffle oil, with thyme and Italian hard cheese crisp. Photo 1 November 2019.
Allergens: wheat gluten, egg, milk. Suitable for vegetarians. Contains alcohol.



Desserts

Warm chocolate & salted caramel sponge
Served in a salted caramel sauce, mini marshmallows and vanilla cream.
Allergens: wheat gluten, oats, egg, soya, milk, sulphites. May contain tree nuts





From November 2019 Menu

First Courses

Capreolus smoked mutton
Fine slices of smoked mutton on a bed of micro rocket and Yorkshire Fettle, sprinkled with pomegranate and candied walnuts. Photo 1 October 2019 courtesy of megaloman.
Allergens: celery, mustard, tree nuts, milk. Made with pasteurised ewe's milk. May contain peanuts/groundnuts. Contains alcohol.



Main Courses

Lamb shank
Slow cooked British Red Tractor lamb shank served with crushed new potatoes and roasted root vegetables, finished with a sweet redcurrant jus. Photo 1 October 2019 courtesy of Wilf.
Allergens: milk, sulphites. Contains alcohol.



Moroccan carrot salad
With roasted Chantenay carrots, chickpeasand mizuna drizzled with an orange yogurt dressing. Photo 1 October 2019 courtesy of megaloman.
Allergens: mustard, milk. Suitable for vegetarians.



Desserts

Apple & blackberry confit
Pressed apple & blackberry confit served with mascarpone cream and an apple tuile. Photo 1 October 2019 courtesy of megaloman.
Allergens: wheat gluten, barley, oats, tree nuts, soya, milk, sulphites. May contain sesame, peanutsgluten, tree nuts & soya. Suitable for vegetarians

From February 2020 Menu

Chicken hirata buns
Japanese steamed buns filled with soy and ginger pulled chicken and oriental vegetables. Served with lightly salted premium crisps. Photo 4 January 2020 courtesy of crazyarmadillo.
Allergens: wheat gluten, soya, fish, milk.. Contains alcohol.



Wild mushroom spelt risotto
Spelt risotto with creamed wild mushrooms dressed with creme fraiche, micro chive cress balsamic glaze. Photo 4 January 2020.
Allergens: wheat gluten, mustard, celery, milk, sulphites. Contains alcohol. Suitable for vegetarians.





From January 2020 Menu

Spinach & winter salad
A winter salad of spinach, apple, bacon, Beauvale cheese and candied walnuts. Photo 2 December 2017 courtesy of GinFizz.
Allergens: tree nuts, egg, milk. Contains: pork, alcohol.



Vegan jack fruit sloppy joes loaded nachos
Jack fruit and soya Sloppy Joes on nachos with tomato salsa, guacamole and grated vegan cheese. Photo 17 December 2017 courtesy of Gastrocnemius.
Allergens: barley gluten, soya, mustard. Suitable for vegans.





From December 2019 Menu

Duo of sliders
Two slider buns, one filled with pulled turkey, sage and cranberry relish, the other with BBQ pork and pickled slaw. Served with Kettle Chips. Photo 3 November 2019.
Allergens: sulphites, soya. Contains pork and alcohol.



Mac & cheese
With a drizzle of truffle oil and a thyme and Italian hard cheese crisp. Photo 1 November 2019.
Allergens: wheat gluten, egg, milk. Contains alcohol. Suitable for vegetarians.





From November 2019 Menu

Moroccan carrot salad
With roasted Chantenay carrots, chickpeas and mizuna drizzled with an orange yogurt dressing. Photo 1 October 2019 courtesy of megaloman.
Allergens: mustard, milk. Suitable for vegetarians.



Chicken jalfrezi
With red onion, cucumber, coriander, mustard seeds, plum tomato and steamed rice. Photo 6 October 2019 courtesy of rjn21.
Allergens: mustard, gluten, soya.