La Petite Maison

Because we use only the finest local produce, our menu changes from month to month, even day to day, as our ingredients come in and out of season. Here is a sample menu, to give you a flavour of what you can expect when you dine at La Petite Maison.

Starters:
Asparagus, pea and mint soup
Goats cheese soufflé with confit of tomato and pesto dressing
Lyme Bay white crab and tarragon risotto with king prawn, asparagus and crab bisque sauce
Warm scallops, black pudding and bacon with mustard and lemon dressing
Denhay ham. Mozzarella cheese and melon with mixed leaves and balsamic dressing

Main course:
Fillet of sea bass and monk fish, chive potato cake, spaghetti of vegetables and a chive beurre blanc
Breast of free-range chicken with pan-fried mixed mushroom and parmesan risotto cake, creamy leeks, English asparagus and red wine sauce
Breast of Creedy Carver duck with confit of leg, dauphinoise potato, red cabbage and apple with caramelised kumquat orange and cointreau sauce
Roasted chump of local lamb, wilted spinach, almond crumbed potato, white wine, rosemary and mint jus
Fillet steak with salardaise potato (mashed potato with thyme and bacon baked in the oven), green vegetables, bacon and truffle, mixed mushrooms and sherry jus
Mushroom feuilletée with spinach, green vegetables and a mixed mushroom and truffle sauce

Dessert:
Lemon Posset with clotted cream
Rhubarb crunchy walnut crumble, rhubarb jelly and crystallised ginger ice cream
Warm almond and apricot tart with amaretto mascarpone cream
Dark chocolate pot with chocolate ice cream
Sticky toffee pudding with sticky toffee and rum sauce and clotted cream
Ice creams: (3 scoops) vanilla/strawberry/clotted cream/chocolate
Sorbet: Blood orange and cointreau
Selection of West Country cheeses served with biscuits and homemade chutney

Two courses £29.95 Three courses £35.95
including VAT and homemade bread, coffee/tea and truffle

Service charge is not included

All our food is made on the premises including bread, ice cream, sorbets, desserts and chutney and wherever possible West Country produce and suppliers are used.