Polenta & mushroom croquette, English truffl River Cottage ...
“Our menu is all about gathering the finest ingredients, nurtured and respected all the way from the farms and producers that supply us, through our kitchen, to your plate. We believe the quality and provenance of our fish and meat is second to none and, as ever, we’ve gone big on the best seasonal veg. Feast well, and in good conscience.”
NIBBLES MEAT BOARD TO SHARE
Organic olives, bay, chilli, lemon GF/DF/V/VE
3.00
Sourdough bread, butter, Devon hempseed oil V
3.00
River Cottage charcuterie,
Roast broad beans & peas with smoked salt & pepper GF/DF/V/VE
2.00
rabbit rillettes, pickled radish,
English split pea hummus, hazelnut dukka, rye crackers DF/V/N
3.00
ham hock terrine, celeriac salad, lamb scrumpets with mint sauce, bread & dripping
STARTERS Parsley, pea & saddleback ham hock soup and sourdough toast DF
6.50
Brixham crab, shaved fennel & samphire salad with courchamps sauce
9.50
truffl mayonnaise V Polenta & mushroom croquette, English truffle
6.50
River Cottage charcuterie, bean salad and pickled radi radish
7.80
r Seaweed-cured organic salmon, celeriac, apple and chives GF/DF
8.50
squash falafel, mint yoghurt,
Marinated courgette, plum salad, sunflower seeds and mint GF/DF
6.10
onion seed flatbread V/N
Seared rump of beef, pickled beetroot, nasturtium and EPA mustard DF
7.50
Organic ewe’s cheese, grilled sourdough, rhubarb & honey V
6.90
SUSTAINABLE FISH
16.50
VEG BOARD TO SHARE Split pea hummus & hazelnut dukka, roast beetroot, whipped feta and dill, cauliflower couscous, parsley, raisins & seeds, 12.50
SEASONAL VEG
Roast Cornish hake, seaweed, celeriac & smoked bacon broth GF/DF
15.25
Roast brassicas, split pea dhal, beetroot, yoghurt and flatbread V
12.50
Steamed Fowey mussels, cider and leeks GF
12.00
Warm vegetable salad, grilled halloumi, lentils and mint V
12.00
Grilled whole mackerel, grilled lettuce, roast plum and ginger GF/DF
12.50
Courgette caponata, chilli, cheese & rosemary polenta V
11.25
DEPENDABLE MEAT
VEG OUT
Slow-cooked knuckle of Devon lamb, turnips, beans, capers and mint GF/DF
Chips, thyme and sea salt GF/DF/V/VE
3.10
18.50
Celeriac gratin, rosemary and chilli V/GF
3.50
ragu pappardelle pasta, rainbow chard Venison ragu,
14.00
Crushed charlottes, olive oil and chives GF/DF/V/VE
3.10
Chargrilled hanger steak, grilled onions, watercress sauce DF
14.75
e mustard dressing and shaved Old Winchester V Grilled gem lettuce,
3.50
d rump steak, grilled hispi, parsley chimichurri GF/DF Chargrilled
18.75
Beetroot slaw, pumpkin seed, sour cream
3.10
r Chargrilled merguez-spiced Devon lamb, beetroot, dukkah, and whipped feta N
17.50
d saddleback belly & chop, pickled d cabbage, Chargrilled rhubarbeque beans
15.50
Chargrilled chicken, grilled corn & fennel salad, black garlic dressing
14.50
GF/V
Cauliflower couscous, raisins, lots of herbs & seeds GF/DF/V/VE
3.10
Sprouting broccoli, simply buttered GF/V
3.50
Roast carrots & beetroots, fennel seed and parsley GF/DF/V/VE
3.10
Courgette caponata
3.50
V/VE/DF/GF
- With chargrilled dishes we recommend a veg side or salad At River Cottage ottage we use the best SLOW ingredients in ients (Seasonal, (Seas Local, Organic, r , Wild) to create del delicious icious dishes for you to enjoy. njoy. n joy. Ou Ourr ffree-range, ree-range, organic farms shellfish certifi or sustainably nably and wild meats are sourced d from ffa arms we know and trust,, and our fish and shell fish is day boat landed, MSC certified, ably ffaarmed. Find out more at www.rivercottage.net GF–Gluten Freee, DF–Dairy Free, V–Vegetarian tarian, VE–Vegan, N-Contains Nuts Nuts are present nt in our kitchen k n and we cannot guarantee our ou products are free from nuts. o have ave any r information t lease askk yyour If you do ny specificc dietary ary requirementss or require allergy gy in fformati ormation then please our server.
NIBBLES MEAT BOARD TO SHARE
Organic olives, bay, chilli, lemon GF/DF/V/VE
3.00
Sourdough bread, butter, Devon hempseed oil V
3.00
River Cottage charcuterie,
Roast broad beans & peas with smoked salt & pepper GF/DF/V/VE
2.00
rabbit rillettes, pickled radish,
English split pea hummus, hazelnut dukka, rye crackers DF/V/N
3.00
ham hock terrine, celeriac salad, lamb scrumpets with mint sauce, bread & dripping
STARTERS Parsley, pea & saddleback ham hock soup and sourdough toast DF
6.50
Brixham crab, shaved fennel & samphire salad with courchamps sauce
9.50
truffl mayonnaise V Polenta & mushroom croquette, English truffle
6.50
River Cottage charcuterie, bean salad and pickled radi radish
7.80
r Seaweed-cured organic salmon, celeriac, apple and chives GF/DF
8.50
squash falafel, mint yoghurt,
Marinated courgette, plum salad, sunflower seeds and mint GF/DF
6.10
onion seed flatbread V/N
Seared rump of beef, pickled beetroot, nasturtium and EPA mustard DF
7.50
Organic ewe’s cheese, grilled sourdough, rhubarb & honey V
6.90
SUSTAINABLE FISH
16.50
VEG BOARD TO SHARE Split pea hummus & hazelnut dukka, roast beetroot, whipped feta and dill, cauliflower couscous, parsley, raisins & seeds, 12.50
SEASONAL VEG
Roast Cornish hake, seaweed, celeriac & smoked bacon broth GF/DF
15.25
Roast brassicas, split pea dhal, beetroot, yoghurt and flatbread V
12.50
Steamed Fowey mussels, cider and leeks GF
12.00
Warm vegetable salad, grilled halloumi, lentils and mint V
12.00
Grilled whole mackerel, grilled lettuce, roast plum and ginger GF/DF
12.50
Courgette caponata, chilli, cheese & rosemary polenta V
11.25
DEPENDABLE MEAT
VEG OUT
Slow-cooked knuckle of Devon lamb, turnips, beans, capers and mint GF/DF
Chips, thyme and sea salt GF/DF/V/VE
3.10
18.50
Celeriac gratin, rosemary and chilli V/GF
3.50
ragu pappardelle pasta, rainbow chard Venison ragu,
14.00
Crushed charlottes, olive oil and chives GF/DF/V/VE
3.10
Chargrilled hanger steak, grilled onions, watercress sauce DF
14.75
e mustard dressing and shaved Old Winchester V Grilled gem lettuce,
3.50
d rump steak, grilled hispi, parsley chimichurri GF/DF Chargrilled
18.75
Beetroot slaw, pumpkin seed, sour cream
3.10
r Chargrilled merguez-spiced Devon lamb, beetroot, dukkah, and whipped feta N
17.50
d saddleback belly & chop, pickled d cabbage, Chargrilled rhubarbeque beans
15.50
Chargrilled chicken, grilled corn & fennel salad, black garlic dressing
14.50
GF/V
Cauliflower couscous, raisins, lots of herbs & seeds GF/DF/V/VE
3.10
Sprouting broccoli, simply buttered GF/V
3.50
Roast carrots & beetroots, fennel seed and parsley GF/DF/V/VE
3.10
Courgette caponata
3.50
V/VE/DF/GF
- With chargrilled dishes we recommend a veg side or salad At River Cottage ottage we use the best SLOW ingredients in ients (Seasonal, (Seas Local, Organic, r , Wild) to create del delicious icious dishes for you to enjoy. njoy. n joy. Ou Ourr ffree-range, ree-range, organic farms shellfish certifi or sustainably nably and wild meats are sourced d from ffa arms we know and trust,, and our fish and shell fish is day boat landed, MSC certified, ably ffaarmed. Find out more at www.rivercottage.net GF–Gluten Freee, DF–Dairy Free, V–Vegetarian tarian, VE–Vegan, N-Contains Nuts Nuts are present nt in our kitchen k n and we cannot guarantee our ou products are free from nuts. o have ave any r information t lease askk yyour If you do ny specificc dietary ary requirementss or require allergy gy in fformati ormation then please our server.
