Starters

Coquilles St Jaques - Locally landed in Brixham, scallops lightly poached into a creamy Gruyere Sauce and served in a scallop shell.

Chicken Liver Pate with Brandy and Cream, served with Fathers' Chilli Crab Apple Jelly and Hot Toast.

Dartmouth Smoked Salmon and Mackerel Timbale, enrobing a large King Prawn.

Twice Baked Chevre Blanc Goats Cheese Souffle – wrapped in a light sauce.

Main Courses

Roast Monkfish - stuffed with spicy Red Peppers wrapped in Parma Ham and served with a roasted red pepper sauce.

Bœuf Bourguignonne with Honey Roast Parsnips - Burgundy and Port laced Devon Beef with Button Mushrooms.

Barleymows Roast Duck breast – with an Orange, Cinnamon and Red Wine Sauce

Roast Somerset Tenderloin of Pork – stuffed with White Pudding and Prunes, served with caramelised Apple and a Madeira Jus

Slow cooked 10oz rib eye steak - Cooked at a very low temperature then seared.  Due to the nature of the cooking process, the steak is served medium rare, with a large garlic mushroom, Goosefat Chips, Vine roasted tomatoes and dressed Rocket with parmesan.

Pan Fried Sea Bass (from a sustainable source) with a Crab and Prawn sauce on a bed of lemon duchess potato

Butternut Squash and Sage Risotto - Arborio Rice infused with white wine, onion, garlic and Parmesan, served with dressed rocket, and parmesan.

All main courses are served with seasonal vegetables.

Desserts

If you would like a desert, please order these too as they are made fresh daily to order...

Flaming Baked Tiramisu Alaska – a Tiramisu base, topped with Mascarpone ice cream and hot meringue, flambéed at the table.

Homemade Brioche - infused with Cointreau soaked sultanas, Orange zest and Cinnamon, baked in a Vanilla Custard, served with Yarty Valley Cream and boozy oranges.

Amaretti Hot Chocolate Fondant made with Divine 70% dark chocolate, served with  Vanilla Bean Ice cream.

Hazelnut Meringue – Mummys fabulous hazelnut meringue filled - cold crème de noisette soufflé, Praline Cream and Raspberry Coulis.

Plum Tart Tatin -Spiced Caramelised Plums over a S-Js flaky pastry base and served with a Creme Fraiche Ice cream

Cheese Board - A selection of cheese with accompaniments

Everything from the stocks to the sauces and ice creams are made here on the premises at The Belfry – the only thing which is made off the premises is the bread and the Meringue – but the latter is still made very much within the family!

All dietary requirements catered for including Coeliacs and Vegans.

£23.00 for 2 courses and £29.00 for 3 courses.

Cappuccino £2.00, Latte £2.20, Expresso £1.45, Cafetiere coffee / Tea £1.85