We endeavour to source as much local produce as possible because we believe that Exmoor has the best to offer. Chef/partner Allan Earl produces honest cuisine with every attention to detail and presentation, thus earning a 2nd. rosette. As well as Sanford's Restaurant we will now be offering a Bistro style menu in the bar offering a more casual form of dining at lunch times and dinner, whichever you choose we know you won't be disappointed.

Starters

Homemade Creedy Carver Chicken & Lobster Sausage, served with Chive Mash and a Swiss Style Fondue Sauce made with Devon Cheddar   

Smoked Salmon with White Crabmeat,
Fresh Beetroot Horseradish & Melba Toast  

Medallion of Exmoor Venison Fillet with Prune
Chutney and an Organic Mulled Red Fruit Dressing   

Salad of Roasted Beetroot and Cornish Feta
with Fresh Basil and Italian Vincotta   

Seared Local Scallops with Blackpudding,
Fried Pancetta and Hot Maple Syrup   

Main Courses

Oven Roasted Devon Lamb Rump served with a Thyme and Garlic Mash, Root Vegetable Nage & Fresh Mint Relish  

Exotic Red Snapper baked with a piquant blending of Coriander, Lime, Mint, Chilli & Lemongrass served with a Sweet Potato Lyonnaise   

Pan Fried Calves Liver with Wild Rocket,
Fresh Parmesan, Vincotta and Garlic Fried Potatoes   

Poached Wild Turbot with a Red Pepper Crust,
Spinach Sauce & Saffron Potatoes   

Locally Reared Devon Beef Fillet topped with a Gratin of
Fresh Wild Mushrooms served with Mixed Leaves & Rosti Potatoes   

All Main Courses Served With Local Vegetables

Desserts

Vanilla Pannacotta. Kumquat Compote & Honey Tuiles   

Banana & Mascarpone Glace with Pecan Nuts   

Chocolate Terrine with Bittersweet Chocolate Ice-cream   

Classic Crème Brulee   

Lemon & Exmoor Honey Cheesecake with Galliano   

Selection of West Country Cheeses   

Fresh Ground Coffee with Homemade Petit Fours and Local Fudge

2 Courses £24.50, 3 Courses £29.50 including coffee and petit fours