Our Specials menu changes daily. The following is a sample menu.
STARTERS
Moules Mariniere- Steamed River Exe Mussels, White Wine, Garlic and Parsley Cream Sauce.
Honey Panko Somerset Brie, Peppered Rocked and Orange Salad, Apricot and Kumkwat Relish.
Poached Duck Egg, Somerset Asparagus, Shaved Pecorino. Crisp Parma Ham.
Beetroot, Pear and Driftwood Goats cheese Tatin, Balsamic Reduction.
Smoked Duck and Pistachio Terrine, Apple and Cider Chutney, toasted sour dough.
MAINS
Char-grilled 10oz somerset sirlion/ribeye steak, grilled tomato, roasted field mushroom, fries and salad.
Pan-fried Fillet of Hake, Saffron, Spinach and Crab Risotto, Truffle Oil.
Roast Pumpkin, Squash and Shiitake Mushroom Risotto, Sage Crisps, shaved Gran Pandano.
Moroccan Fish Stew with saffron potatoes, homemade spelt flat bread, coriander yoghurt.
Pork Belly Roast, Crisp Crackling, Savoy Cabbage & Bacon Cake, Local Black Pudding, Honey Glaze.
DESSERTS
Lime and Chili Posset, finished with Pistachos and fresh Raspberries.
Rich dark Chocolate and Almond Brownie, Beetroot Ice Cream, Somerset cream.
Bocabar Cheese Board – Nettle Cornish Yarg, Exmoor Blue, Bath Soft, Ale Fruit Chutney and Biscuits.
Cinnamon Rice pudding, Cherry Compote, Rose water Syrup.
Champagne and Saffron Jelly, Orange Shortbread.