Available from Wednesday to Saturday, Lunch and Dinner

STARTERS

Game terrine, duck leg, pheasant breast, grouse – 19

Cornish sardines on toast, tomato, pickled fennel – 15

Barbers cheddar custard, Ven house pear, rye cracker (V) – 15

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

Dorset Wood pigeon, Ven House kohlrabi, game & mustard jus – 17

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

MAINS

Leek and Girolle tartlet, confit egg yolk, cavolo nero (V) – 27

Roasted cod, prawn raviolo, celeriac, langoustine bisque – 39

Devonshire chicken breast, sage dumplings, charred leeks – 34

Cornish Monkfish, pearl barley, burnt lemon, seaweed butter sauce – 35

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

Heritage Courgette, stuffed courgette flower, fennel and onion puree, vadouvan sauce (V) – 25

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 Flat Iron – 28

160g Fillet – 49

SIDES – 6

Triple cooked chips

Ven House beetroot, ewes curd

Autumn leaves, orange & Hazelnut

Garlic & parmesan Hasselback potatoes

Tenderstem broccoli, chilli infused butter