Before You Start Why Not Have.......
Garlic Bread, Garlic Bread with Cheese, Olives, Ciabatta Bread with Olive Oil and Balsamic or a Basket of Rusbridge Bakery Bread.

Then to Start or Maybe Just as a Light Lunch......
Fresh Water Crayfish Salad with Avocado and Marie Rose Dressing
Home Made Pork and Brandy Pate with apple Chutney and Melba Toast
Breast of Wild Pigeon with Smoked Bacon and Puy Lentil's
Hot Roasted Smoked Salmon with Sun Blushed Tomato Salad
Deep Fried Whitebait with Granary Bread
Freshly Made Soup of the Moment served with crusty bread
Air Dried Ham with Wild Rockette Salad and Pesto Yogurt Dressing
Leek and Mussel Crumble

The Mains......
Monkfish and Crayfish Risotto with Chilli and Coriander Dressing
Fillet of Plaice with Lemon ,Caper and Shrimp Butter 
Braised Shank of Local Lamb served on Mashed Potatoes with Rosemary garlic and a Red Wine Gravy.
Salmon and  Dill Fishcakes served on Seasonal Leaves with Sun Blushed Tomatoes and Lemon Mayonnaise
Breast of  Chicken Roasted with Lemon Thyme served on a Fricassee of Peas with Crispy Pancetta
Roasted Aubergine Topped with Peppers, Onions, Courgettes and Tomato then Baked with a Cheese and Herb Crumb  Crumble (V)
Baked Avocado and Goats Cheese with Sun blushed Tomatoes and Salad(V)
1Kilo of Scottish rope grown Mussels in White Wine, Shallots, Cream and Garlic
Slow Roasted Belly of Pork, Sage Mash and Grain Mustard
Braised Local Pheasant in Thyme and Red Wine with Roasted Root Vegetables

Pub Classics Such as.......
Deep Fied Cod Beer Batter, Chips and Homemade Tartare Sauce
Home made Steak Burger with Smoked Bacon and Swiss Cheese and Chips
Char-Grilled Gammon Ham with Local Free Range Eggs and Chips 

And The Puddings.......
Apple and Saltarna Sponge with Stem Ginger Ice cream
Pecan Pie with Vanilla Icecream
Treacle Tart with Custard
Syrup Sponge Pudding with Custard
Selction of Salcombe Dairy Icecreams