Cabotte Restaurant (Menu)

Starters‎

Oeuf en Meurette

Squab pigeon with roasted black fig, beetroot and cob nuts

Grilled South Devon squid with green

Roast partridge breast and braised leg, trompette de la mort & smoked bacon

Salt baked celeriac & William’s Pear with warm goats cheese and pickled raisins

Selection of Charcuterie, Spiced Chutney and Pickles

half dozen Maldon rock oysters

Mains‎

Line caught Cornish haddock with simmered pearl barley, smoked bacon & kombu

Roasted fillet of Atlantic cod with sea vegetables, clams & bouillabaisse

Roast Lincolnshire pheasant, slow cooked leg, artichoke and chanterelles

Wild Mushroom Risotto, Ceps and Artichoke

Duo of free range Blythburgh pork, roasted pear and Burgundy mustard

South Devon lamb loin, braised shoulder croquette, young turnip and trompettes

Pomme Puree

Leek Gratin with Comte

Walnut and Endive Salad

Desserts‎

Apple Tarte Tatin with Cornish Clotted Cream

warm pecan cake, poached pear and PX cream

Dark Chocolate and Earl Grey Tea Delice

Spiced Orange Posset with Honeycomb

Selection of French Cheese

10.5

Selection of French Cheese

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