The Dun Cow

(A Super Starter Big Enough to Share) Sat in an olive pavé loaf, served with plum and apple chutney

Sautéed in garlic butter with rocket salad

With parmesan shavings, rocket and lemon olive oil

(A Super Starter Big Enough to Share) Homemade tortilla nachos served with melted cheese, sour cream, guacamole and jalapeños

Forest mushrooms in a creamy white wine and garlic sauce on toasted artisan bread

8oz rump, 6oz sirloin, 4oz fillet, 5oz ribeye 2 x beef dripping chips and 2 x sides. Chef's cooking recommendation - medium rare

2 x 4oz patties served in a brioche bun, smoked bacon and Blagdon blue cheese with seasoned fries

Served with new potatoes garlic and herb butter a seafood salad

A classic tender and well marbled cut, try it with our IPA battered onion rings. Chef's cooking recommendation - medium rare

The tendorist of cuts with little fat, goes great with our garlic prawns. Chef's cooking recommendation - rare

This popular thick cut is full of flavour, juicy and is complemented by our chateaubriand sauce. Chef's cooking recommendation - medium rare

Everyone's favourite cut - rich, tender and flavoursome, try it with our red wine and Blagdon blue cheese sauce. Chef's cooking recommendation - medium

(A Super Starter Big Enough to Share) Sat in an olive pavé loaf, served with plum and apple chutney

Sautéed in garlic butter with rocket salad

With parmesan shavings, rocket and lemon olive oil

(A Super Starter Big Enough to Share) Homemade tortilla nachos served with melted cheese, sour cream, guacamole and jalapeños

Forest mushrooms in a creamy white wine and garlic sauce on toasted artisan bread

8oz rump, 6oz sirloin, 4oz fillet, 5oz ribeye 2 x beef dripping chips and 2 x sides. Chef's cooking recommendation - medium rare

2 x 4oz patties served in a brioche bun, smoked bacon and Blagdon blue cheese with seasoned fries

Served with new potatoes garlic and herb butter & a seafood salad

A classic tender and well marbled cut, try it with our IPA battered onion rings. Chef's cooking recommendation - medium rare

The tendorist of cuts with little fat, goes great with our garlic prawns. Chef's cooking recommendation - rare

This popular thick cut is full of flavour, juicy and is complemented by our chateaubriand sauce. Chef's cooking recommendation - medium rare

Everyone's favourite cut - rich, tender and flavoursome, try it with our red wine and Blagdon blue cheese sauce. Chef's cooking recommendation - medium