À La Carte Dinner Menu
Monday – Saturday 19:00 – 22:00

Starters

Cassolette of Scottish Mussels “ En Croute” with Baked Razor Clam

Terrine of Rabbit Confit, Toasted Sour Dough, Apple and Mizuno Leaves

Marinated and Seared Cornish Squid with Sesame Seeds, Coconut and Caramelized Pak Choy

Salad of Calves Liver with Globe and Jerusalem Artichoke, Hazelnut Dressing

Soft Boiled Egg with Seared Asparagus, Watercress and Citrus Sauce

Peppered Blue Fin Tuna served Medium Rare with Shitake Mushrooms, Pickled Cucumber & Teriyaki Reduction

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Main Courses

Scallops and Black Bream, Saffron Mash, Baby Leek & Spinach, Bouillabaisse Sauce

Spring Devonshire Loin of Lamb cooked under Vacuum, Fig and Olive Syrup, Confit of Aubergine, Basil Pesto, Diced Tomato, Ratte Potato
and Courgette Flower

Poached Wild Salmon, Crushed Peas, Broad Beans, Asparagus
and Parsley Juices

Barbary Duck Breast with Three Pepper Sauce, Celeriac & Caramelized Apple & Rosti Potato

Scottish Beef Tournedos, Braised Riblets, Morel Sauce, Ratte Puree,
Spring Onion

Agnolotti of Wild Mushroom with Celery, Basil, Fennel, Tarragon
and Cherry Tomatoes

Our Fish is landed daily in Brixham and delivered to us by Pembra Seafoods. The Beef, Duck and Lamb are certified “Freedom Foods” and are delivered to us by Donald Russell in Inverurie, Aberdeenshire. All Vegetables, Fruit and Berries are purchased for us by Cream of the Crop in Covent Garden and delivered direct to the Chalk Lane Hotel .

Chef : Vincent Hiss

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Two Courses £29.50
Three Courses £36.00

A Discretionary Service Charge of 12.5% is Added to the Final Bill.

Prices Include VAT @ 17.5

 

Desserts

Baked Cox Apple with Cream Caramel, Sultanas and Caramel Syrup

Rhubarb Soufflé, Red Wine and Mascarpone Ice Cream

Lemon and Raspberry Posset with Biscotti

Chartreuse Sabayon with Guanaja Chocolate

Selection of Seasonal Cheeses from Britain & The Continent, Cumin Crisp, Quince Jelly, Grapes

Home Made Ice Creams & Sorbet Selection

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Dessert Wines

 Chateau Tertre du Lys d'or, 2002, France (125ml)
4.50

Muscat de Frontignan, Chateau de la Peyrade, France (125ml)
5.00

Chateau Roustit Saint Croix du Mont, 2003, France (125ml)
4.00

Late Harvest Riesling, Forrest Estate, Marlborough, New Zealand (125ml)
8.00

Bullers 100% Muscat N.V Victoria, Australia (125ml)
6.50

Samos, Vin Doux, Union de Samos, Greece (125ml)
11.00

Elysium Black Muscat, Andrew Quady, 2005, California (125ml)
9.00

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Speciality Coffees using freshly ground Caramelised Arabica Beans,

Café Crème, Americano, Espresso, Cappuccino,

Café au Lait, Latte Macchiato

2.50