Starters
South West landed Scallops with local White Pudding and a Pea Mousse
Locally landed in Brixham, scallops lightly seared and served with crispy white
pudding and a pea mousse.
Chicken Liver Pate
Chicken liver pate with a hint of brandy, served in its own pot with Fathers Crab Apple and Chilli Jelly and warm Sourdough toast.
Twice Baked Goats Souffle
Local Capricorn Goats Cheese and Chevre Blanc soufflé with Parmesan.
Smoked Mackeral and Salmon Timbale
Dartmouth Smokehouse Smoked Mackeral made into a creamy pate with a king prawn and covered with Smoked Salmon
Home-made Brioche with Mushrooms and crème fraiche
Toasted Brioche topped with creamy mushrooms, taragon and crème fraiche
Main Courses
Roast Duck breast with a Red Wine and Cherry Sauce
Lightly marinated duck breast in a Red Wine and Cherry Sauce
Loin of Pork with Prunes
Pork Loin casserole with brandy soaked prunes and a dash of cream.
Boeuf Bourguignonne with a Devon twist and Provencal Herby Dumplings
Burgundy and Port laced Devon Beef with baby onions and button mushrooms, topped with herby dumplings.
Devon Beef Carbonade
Devon Beef slowly cooked with Otter Head Ale (brewed using water from the ehad springs of the River Otter in Luppit a few miles away) and Mushrooms, topped with a large Cheese, Wholegrain Mustard and Horseradish Crouton.
4 Bone Rack of Lamb with a Rosemary and Garlic Crust
Devon Lamb, richly marinated, topped with a Rosemary and Garlic Crust adn served with a Cumberland Sauce.
Salmon with Ginger (from a sustainable source), Lemon Grass and Coriander Dressing
Marinated Salmon in Ginger, Lemon grass and Coriander then baked with a drizzle of honey.
Pan Fried Sea Bass (from a sustainable source) with Crab
Pan fried Sea Bass on a bed of crushed lemon butter new potatoes, topped with a King Prawn and served with a Crab and Brandy Sauce.
Moroccan Spiced Vegetables
Slowly braised aubergine, squash, sweet potato, celeriac, red peppers and chickpeas in a Moroccan spiced tomato based sauce, served with soar cream, toasted almonds and coriander.
Fennel Risotto
Fennel and Garlic and white wine infuse into Carnarolli risotto rice which is dressed with rocket and crumbled feta and lemon zest.
All main courses are served with seasonal vegetables
Desserts
Summer fruit Meringue Mont Blanc
Mummys fabulous meringue filled with Yarty Valley Cream, Summer Berries, a Fruit Coulis and served with a Summer Fruit Sorbet
Apricot and Almond Pithivier
Flakey pastry filled with a rich Almond Frangipane and Apricots served with an Apricot, Roasted Almond and Disaronno ice cream.
Hot Chocolate Fondant Yarty Valley Cream
Rich hot chocolate fondant made with Divine 70% dark chocolate and served with cream from the Yarty Valley.
Sticky Date Pudding with Yarty Valley Cream
A rich gooey date pudding, freshly steamed and served with a Brandy and Pecan sauce and Yarty Valley Cream.
Cheese Board
A selection of West Country cheeses with accompaniments
£22.00 for 2 courses
£28.00 for 3 courses
Cafetierre Coffee or Tea £1.65
Cappucinno £1.85
Latte £2.00
Expresso £1.45
Below was our Christmas Day 2009 menu
Starters
Coquilles St Jacques
Locally landed in Brixham, scallops lightly poached into a creamy sauce with piped potato and served
in a scallop shell.
Lobster Pate with Rose Sauce
A rich lobster pate with a rose wine sauce.
Roasted Goats Cheese in a Walnut Pastry Tart and Red Pepper Sauce
A light walnut pastry tart baked with goats cheese and ribbons of peppers,
served with a crushed walnut vinegraitte.
~
Le Trou Gascon – Armagnac Sorbet
~
Main Courses
Turkey Galantine with Christmas sauces – popped cranberries and creamy bread
Boned turkey at The Belfry, stuffed with gammon in the middle and a duo of festive stuffing on each side.
Roast Duck breast with Plum and Ginger and Bramley and Gage Plum Liquor
Lightly marinated then roasted duck breast in a sticky plum and ginger sauce.
Boeuf Bourguignonne with a Devon twist and Provencal Herby Dumplings
Burgundy and Port laced Devon Beef with baby onions and button mushrooms, topped with herby dumplings.
Salmon with Ginger and Lemon Grass and Coriander
Marinated Salmon in Ginger Lemon Grass and Coriander, baked with a drizzle of honey.
Porcini Mushroom Risotto
A combination of mushrooms including Porcini, blend with garlic, white wine, Marsala, Parmesan and Carnarolli Rice, served with Parmesan Crisps and White Truffle Oil.
All main courses are served with seasonal vegetables
If you are choosing a meat free starter or main meal, please let us know if you are a vegetarian so we may substitute the chicken stock for vegetable stock where used.
Desserts
Pistachio Pavlova
An individual Pistachio Pavlova with Yarty Valley Cream and seasonal fruits
Flaming Christmas Pudding and White Sauce
Christmas Trifle
Black Cherries, Amaretti Biscuits and a dash of Sherry combine with the traditional Custard and Cream
Cheese Board
A selection of West Country cheeses with accompaniments
£50.00 per person
Cafetierre coffee / tea and truffles £2.25
|
