Ground Floor

Open for Lunch and Dinner Tuesday - Saturday
Closed Sunday and Monday
 

Winter 2010

Bread & Nibbles

Olive ciabatta served with extra virgin olive oil and balsamic vinegar dip                    (per person) 1.00

Olive ciabatta served with duck and pork rillette
                                                    (per person) 2.00 

Bowl of mixed olives marinated in spiced brine 2.25

Starters

Cream of Scottish langoustine soup with celeriac turnovers and lovage and lemon gel

Pan roasted duck foie gras with brown shrimps and hazelnuts, orange jus

Pickled beetroot samosas with creamed Vulscombe goats cheese, apple and grain mustard salad

'Cannelloni' of squid with braised blade of beef and salt baked celeriac, horseradish cream

Poached hen's egg with onion confit, gruyere cheese and sweet onion consommé

Classic moules mariniere

Organic chicken livers on grilled ciabatta, onion compot and sherry vinegar jus

 

Main Courses

Breast of Crediton duckling with beetrot in differing styles, spiced honey jus

Fillet of Norwegian halibut 'Bocuse 2010' with scallop mousse, verjus butter sauce, apple and spring onions

Cornish lamb breast and rack with glazed salsify, savoy cabbage puree, trompet mushrooms and split thyme jus

Risotto of pea and truffle with Cornish Yarg and wild mushroom foam

Lemon sole with shellfish ragout and Noilly Prat cream

Slow braised beef with smooth potato puree, glazed young carrots

Breaded whiting fillet with chunky chips, minted peas and lemon

 

 

 

Side Dishes

All side dishes priced at £2.50

Truffled creamed potatoes

Spinach, garlic and hazelnuts

Cabbage hearts and carrots in a cumin cream

Tomato, blue cheese and walnut salad

Chunky chips

Fine herb and mixed leaf salad

 

Desserts

Banana and peanut butter tartlet with rum and raisin ice cream

Espresso and white chocolate 'petit pot' with pistachio madelaines

Selection of the Westcountry's finest artisan cheeses

Vanilla rice pudding with prune and Armagnac and honeycomb

Passion fruit crème with elderflower poached strawberries

Tansy pudding with vanilla ice cream

Selection of ice creams

Lunch - Tuesday to Saturday
2 courses £23.00   3 courses £27.00

Dinner - Tuesday to Saturday
2 courses £27.00   3 courses £32.50
 
A discretionary 10% service charge will be added to the total bill.

 

Set Menu

Classic moules mariniere

Organic chicken livers on grilled ciabatta,
onion compot and sherry vinegar jus

*   *   *

Slow braised beef with smooth potato puree,
glazed young carrots

Breaded whiting fillet with chunky chips,
minted peas and lemon

*   *   *

Tansy pudding with vanilla ice cream

Selection of ice creams

Available Lunch and Dinner Tuesday - Saturday
2 courses £16.50   3 courses £19.50

A discretionary 10% service charge will be added to the total bill. 

All service charge and gratuities are wholly distributed to our staff whether left as cash or on a credit card.

The Elephant kitchen uses nuts on a regular basis and to this fact we cannot guarantee items to be nut free. If you have any alergies or special dietary requirements please inform the waiting staff.

All prices include VAT at the current rate and are subject to change.