SAMPLE MENU

"THERE IS ALWAYS ROOM FOR DESSERT"

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Tiramisu

Coffee & Marsala Sponge | Whipped Vanilla Mascapone | 80% Coco | Coffee Sorbet

Sticky Toffee Pudding

" LOVEDAY" Rum & Fig Pudding | Salted Caramel | Fig Compote | Creme Fraiche Ice Cream

Treacle Tart

Rosmary & Brown Butter Tart | Marmalade | Blood Orange Sorbet

Trifle

Spiced Pumpkin | Gingerbread | Maple | Pecan | Roasted White Chocolate

Winter Fruits

Mulled Winter Fruit | Spiced Carrot Cake | Cinnamon Cream Cheese Ice Cream

Cornish Blue Cheese

Rue Cake | Preserved Fruit | Candied Nuts

SAMPLE SUNDAY LUNCH

SUNDAY ROASTS

Sirloin of Darts Farm Beef

Ox Cheek Filled Yorkshire Pudding | Horseradish & Watercress Dressing | Our Beef Juice Gravy

Slow Roast Belly of Exmoor Pork

Parsley & Chestnut stuffing | Honey Roasted Apple | Pork Cider Sauce

Half a Roasted Corn Fed Chicken

Sage & Onion Stuffing | “A Pig in a Blanket” | Chicken and Tarragon Sauce

Celeriac, Pickled Walnut & Wild Mushroom Suet Pudding

Cavolo Nero | Shallot | Mushroom & Truffle Sauce

“THE EBRINGTON” PLATTER…

All Three of our Roasts Come Together in One Place

All Our Roasts are Accompanied by

Beef Dripping & Rosemary Salt Roasted Potatoes,

Truffle, Leek & Parmesan “ Cauliflower Cheese”,

Tarragon & Honey Roasted Root Vegetables,

Braised Red Cabbage with Apple & Raisins,

Winter Greens with Garlic & Sea Salt

SAMPLE MENU

SNACKS

Hand Dived Spider Crab

Pork "Quavers"

Winter Mushroom Parfait

Full Round of Snacks For The Table

House Breads

SMALL PLATES

Charred Hispi Cabbage

North Coast Lobster Thermador

Hogs Pudding Scotch Duck Egg

BBQ Lamb Belly

Boscastle Sea Trout Pastrami

LARGE PLATES

36hr Braised Ox Cheek

Tenderloin of Exmoor Pork

Line Caught Newlyn Cod

Turbot Cooked Over Coal

Salt Baked Celeriac

FROM THE FLAMES

8oz Sirlion 32 | 10oz Ribeye 42 | 8oz Bavette 26

" EBRINGTON ARMS" Mixed Grill