Available from Wednesday to Saturday, Lunch and Dinner

STARTERS

Game terrine, duck leg, pheasant breast, grouse – 18

Cornish sardines on toast, tomato, pickled fennel – 15

Brixham white crab, brown crab custard, Granny Smith apple – 23

Dorset Wood pigeon, Ven House kohlrabi, game & mustard jus – 16

Ven House beetroots, Michael’s Mount goats’ cheese, strawberry (V) – 14

MAINS

Skate wing, pea à la française, crab bisque – 35

Leek and Girolle tartlet, confit egg yolk, cavolo nero (V) – 25

Devonshire chicken breast, sage dumplings, charred leeks – 34

Dorset Venison loin and Ragu, wild mushrooms, boulangère potatoes – 37

Cornish Monkfish, torched cucumber, gooseberry, sourdough croutons, dill – 38

Heritage Courgette, stuffed courgette flower, fennel and onion puree, vadouvan sauce (V) – 23

BLACKMORE VALE STEAKS

All steaks are dry aged for 28 days, grilled and finished over rosemary,

served with triple cooked chips, garlic mushrooms and beef fat Bearnaise  

200g Bavette – 27

160g Fillet – 47

SIDES – 6

Triple cooked chips

Ven House beetroot, ewes curd

Barbecued grelot onions, bacon

Roasted cabbage, Café de Paris butter

Garlic & parmesan Hasselback potatoes