All our dishes are freshly prepared and cooked when we take your order. This may mean that if you choose not to have a first course there may be a short delay before your main course is served, so we ask for your patience.
If you are not having a first course, you may like a little something to nibble on. We suggest:
A small dish of mixed marinated olives £1.50, or a dish for two to share £3.00
TO BEGIN
Soup of the day (V) £4.95
Tiger prawns (shells off), pan-fried in garlic butter and served with samphire £6.95
Ling and tiger prawn fishcakes, served with samphire and a tomato and lime dip £6.95
Skate knobs: Four nuggets from the skate wing, cooked in olive oil and white wine, and served with locally picked samphire £6.95
Wild wood pigeon breast, cooked pink and sliced, and served on salad leaves with a balsamic blueberry dip £5.75
Courgette, feta and mint tartlet, served on a bed of salad leaves (V) £5.50
Mozzarella and bacon slice, served warm with caramelised onion and salad leaves £6.50
Scallop mousse tartlet, served warm on salad leaves with samphire £6.95
Marinated mixed olives, feta and sun-touched tomatoes, served with olive oil and dipping bread (V) £4.95
MAIN COURSES
All main courses are served with today’s vegetables.
Seared free-range chicken breast, stuffed with marinated sun-touched tomatoes and red peppers, wrapped in Parma ham and served with a roasted red pepper, tomato, and olive oil sauce £12.95
Lamb roulade: trimmed and boned breast of lamb rolled with apricots, lemon, garlic and thyme £13.75
Vegetable Wellington: red pepper encasing a selection of vegetables, all wrapped in puff pastry, and served with a creamy tomato sauce (V) £13.75
Courgette, feta and mint tartlets, served with a piquant tomato and red pepper sauce (V) £13.50
Ham hock, slow-braised with celery, onions, Puy lentils and carrots, with a white wine and cream sauce £13.75
Venison leg steak, cooked to your liking and served with a red wine gravy £14.75
FISH
Here in North Devon we are lucky to be in an area where sustainable fishing is the general practice. We take our seafood seriously, especially in the
light of the current concerns about over-fishing. We try our hardest to use the fish that is seasonal in Bideford Bay, and that means that the change the ingredients of our fishcakes, fish pie and fish platter may vary. We use the main local supplier, Lundy Fish, but we also buy from local fishermen
wherever possible. This can mean something unexpected, so please ask for our Specials menu.
All fish dishes are served with today’s vegetables and samphire (when available).
Pan-fried monkfish loin, wrapped in Parma ham and served with a cream and white wine sauce £16.95
Bideford fish pie: chunks of fish in a cream and white wine sauce, topped with potato and cheese £12.95
Catch of the day, pan-fried and served with an accompanying sauce £16.95
Lathwell’s Fish Platter: catch of the day, a Lathwells fishcake, tiger prawns (three, shells off) and a scallop mousse tartlet £22.00