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MENU

Portion of mixed olives

-oOo-

3.50

Homemade soup of the day (v) Devon scallops sauted with bacon in extra virgin olive oil Goats cheese and bacon salad Dressed white Devon crab salad Homemade chicken liver and port wine pate with warm toast

5.75 8.00 6.50 7.50 5.75

-oOoMain dishes are served with a selection of fresh seasonal vegetables and garlic potatoes unless shown otherwise Breast of duck on a bed of sweet potato mash with Victoria plum and brandy sauce Venison haunch steak with wilted pac-choi and mushroom sauce Fillet of pork with marinated date and raisin stuffing and fig compote Fillet of Cornish beef stuffed with Devon blue cheese, served with a Marsala wine and cream reduction Fillet of hake with garlic chive rice with mushrooms Fillet of plaice with cream of tarragon sauce Leek and red pepper frittata with goats cheese (v)

16.00 17.00 16.00 24.50 15.00 14.50 12.00

-oOoChar grilled sirloin of beef, served with chips, mushrooms, roasted tomato and salad garnish

18.00

DESSERT

All in one Vanilla ice cream with a shot of espresso and amaretto liqueur Spotted dick with butter and sugar Chocolate truffle torte Sticky toffee pudding with sticky toffee sauce Chocolate and caramel tart Lemon ginger crunch

5.50 5.50 5.50 5.50 5.50 5.50

served with your choice of clotted or double cream or ice cream

-oOo-

West Country cheese board

For 1 For 2 sharing-

4.95 7.95

Three West Country cheeses, smooth Ticklemore goats cheese. The unrivalled buttery Sharpham brie. Delightful creamy and savoury Devon Blue.

Salcombe Dairy Ice Cream 3 scoops

5.95

served in a homemade brandy snap basket Madagascan vanilla, peppermint, chocolate, honeycomb, coffee,

Birthday buster 7.50 Celebrate in style. Four scoops of ice cream, clotted cream, marshmallows and chocolates. Complete with candle. Singing optional. Try a glass of dessert wine to accompany your pudding 4.00
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We stock a wide range of teas and coffees Gratuity Policy

Gratuities are at your discretion. Gratuities are divided equally between all members of staff. The management team believes a gratuity to be a mark of customer satisfaction. Therefore for every pound a customer leaves we add 20p as a thank you and well done to the team.

Thank you for dining at Bearslake Inn