The Martlet Inn

Chunky cod goujons served with tartar sauce, baby gem lettuce (GFO/DF)

Home-baked ham, cheddar cheese and red onion marmalade (GFO)

Succulent prawns tossed in a classic Marie Rose sauce with fresh lettuce (GFO)

Juicy rump steak with melted onions peppercorn sauce (GFO)

Creamy mozzarella, ripe tomato basil pesto (V/GFO)

(GF / VO)

(DF)

(GFO)

Chefs soup of the day served with warm ciabatta (GFO)

A delicious creamy rich pate served with crostini and red onion marmalade

Prawns smothered in a Marie Rose sauce with crisp lettuce toasted ciabatta (GFO)

Roasted harissa cauliflower served with hummus dukkah (V/VE/GF)

With sage onion stuffing (GFO)

With red wine gravy (GF0)

With sage onion stuffing, crackling homemade apple sauce (GFO)

With vegetarian gravy (GF/DF/VG)

Choose from Yorkshire puddings, pigs in blankets or a bowl of crispy roast potatoes

Juicy wholetail scampi served with chips, tartar sauce pickled vegetable salad (DF)

Maple, orange rosemary glazed ham with 2 x free range eggs chunky chips (GF)

A tender beef patty smothered in melted onions, cheddar, gherkins, sweet mustard ketchup served with fries (GFO)

A open shortcrust pie case filled with potatoes, red onion, leek cheese served with seasonal vegetables veggie gravy (V)

A warm ciabatta filled with tender sliced roast topside of beef and creamy horseradish sauce served with crispy roast potatoes

A warm ciabatta filled with sliced roast pork and apple sauce served with crispy roast potatoes

with toasted ciabatta (DF/GFO)

Cured slow-cooked succulent pig cheeks coated in breadcrumbs deep-fried, served with caramelised apple puree fermented fennel (DF)

Three gem lettuce cups; Layered with Devon crab, dill mayonnaise topped prawns Marie Rose (DF / GF)

Smoked salmon, spinach cream cheese roulade with dressed salad and crostini

Marinated grilled Thai coconut chicken skewers served with Asian cucumber salad and satay sauce (GF)

Roasted harissa cauliflower served with hummus dukkah (V, VE, GF)

Juicy wholetail scampi served with chips, tartar sauce a pickled veg salad (DF)

Succulent cod fillets in a cider better served with garden pea’s tartar sauce (GF/DF)

Maple, orange rosemary glazed ham with 2 x free range eggs chunky chips (GF)

A tender 6oz beef patty smothered in melted onions, cheddar, gherkin, sweet mustard ketchup served with fries (GFO)

A juicy 6oz beef burger topped with bacon jam, blue cheese tomato relish served with fries (GFO)

A crispy coated breast of chicken served with a buffalo mayonnaise, crisp salad leaves and fries (DFO)

Breaded bean burger with cheddar, fries red cabbage slaw (V, VGO, DF, GFO)

Layers of tender meatballs, salami ragu, tucked inbetween sheets of pasta, a creamy cheesy bechamel sauce served with salad garlic bread

Roasted beetroot, blue cheese, pear walnut salad with a balsamic dressing (GF/V)

Shortcrust pastry case filled with this week's delicious filling, served with creamy mashed potato, seasonal vegetables gravy

An open shortcrust pie case filled with potatoes, red onion, leek cheese served with seasonal vegetables veggie gravy (V)

Potters 12 oz rump, served with grilled tomatoes, flat mushroom, chunky chips and a choice of either peppercorn or blue cheese sauce (GF)

Pumpkin chickpea Thai green curry served with chargrilled bok choi, rice toasted nuts (V/VE/GF/DF)

Slow-cooked Venison bourginon served with herby crushed new potatoes wilted kale (GF)

Mussels, squid prawns in a creamy white wine sauce with linguine garlic bread

Ox cheek slow-cooked in Otter black served with dauphinoise potatoes, root vegetable puree and roasted heritage carrots (GF)

in a bloody mary sauce served with salad, bread & butter

served with tomato relish & tarragon vinaigrette

served with salted walnuts & beetroot glaze

with pickled carrot, apricot puree & glazed onions

served with a bread roll & butter

with walnut & apricot stuffing, roast potatoes & pigs in blankets

Marinated in orange, rosemary & chicory served with creamed cabbage & yorkshire pudding

with pea & mint crushed potatoes, crisp pancetta, roast sprouts, herb & butter sauce & seasonal vegetables

with green tahini, spinach & capers

with brandy sauce

with blueberry compote

with orange & cranberry shortbread

with quince chutney, crackers, fruit, courgette & walnut bread

Chunky cod goujons served with tartar sauce, & baby gem lettuce (GFO/DF)

Home-baked ham, cheddar cheese and red onion marmalade (GFO)

Succulent prawns tossed in a classic Marie Rose sauce with fresh lettuce (GFO)

Juicy rump steak with melted onions & peppercorn sauce (GFO)

Creamy mozzarella, ripe tomato & basil pesto (V/GFO)

(GF / VO)

(DF)

(GFO)

Chefs soup of the day served with warm ciabatta (GFO)

A delicious creamy rich pate served with crostini and red onion marmalade

Prawns smothered in a Marie Rose sauce with crisp lettuce & toasted ciabatta (GFO)

Roasted harissa cauliflower served with hummus & dukkah (V/VE/GF)

With sage & onion stuffing (GFO)

With red wine gravy (GF0)

With sage & onion stuffing, crackling & homemade apple sauce (GFO)

With vegetarian gravy (GF/DF/VG)

Choose from Yorkshire puddings, pigs in blankets or a bowl of crispy roast potatoes

Juicy wholetail scampi served with chips, tartar sauce & pickled vegetable salad (DF)

Maple, orange & rosemary glazed ham with 2 x free range eggs & chunky chips (GF)

A tender beef patty smothered in melted onions, cheddar, gherkins, sweet mustard & ketchup served with fries (GFO)

A open shortcrust pie case filled with potatoes, red onion, leek & cheese served with seasonal vegetables & veggie gravy (V)

A warm ciabatta filled with tender sliced roast topside of beef and creamy horseradish sauce served with crispy roast potatoes

A warm ciabatta filled with sliced roast pork and apple sauce served with crispy roast potatoes

with toasted ciabatta (DF/GFO)

Cured & slow-cooked succulent pig cheeks coated in breadcrumbs & deep-fried, served with caramelised apple puree & fermented fennel (DF)

Three gem lettuce cups; Layered with Devon crab, dill mayonnaise topped & prawns Marie Rose (DF / GF)

Smoked salmon, spinach & cream cheese roulade with dressed salad and crostini

Marinated & grilled Thai coconut chicken skewers served with Asian cucumber salad and satay sauce (GF)

Roasted harissa cauliflower served with hummus & dukkah (V, VE, GF)

Juicy wholetail scampi served with chips, tartar sauce & a pickled veg salad (DF)

Succulent cod fillets in a cider better served with garden pea’s & tartar sauce (GF/DF)

Maple, orange & rosemary glazed ham with 2 x free range eggs & chunky chips (GF)

A tender 6oz beef patty smothered in melted onions, cheddar, gherkin, sweet mustard & ketchup served with fries (GFO)

A juicy 6oz beef burger topped with bacon jam, blue cheese & tomato relish served with fries (GFO)

A crispy coated breast of chicken served with a buffalo mayonnaise, crisp salad leaves and fries (DFO)

Breaded bean burger with cheddar, fries & red cabbage slaw (V, VGO, DF, GFO)

Layers of tender meatballs, salami & ragu, tucked inbetween sheets of pasta, a creamy cheesy bechamel sauce served with salad & garlic bread

Roasted beetroot, blue cheese, pear & walnut salad with a balsamic dressing (GF/V)

Shortcrust pastry case filled with this week's delicious filling, served with creamy mashed potato, seasonal vegetables & gravy

An open shortcrust pie case filled with potatoes, red onion, leek & cheese served with seasonal vegetables & veggie gravy (V)

Potters 12 oz rump, served with grilled tomatoes, flat mushroom, chunky chips and a choice of either peppercorn or blue cheese sauce (GF)

Pumpkin & chickpea Thai green curry served with chargrilled bok choi, rice & toasted nuts (V/VE/GF/DF)

Slow-cooked Venison bourginon served with herby crushed new potatoes & wilted kale (GF)

Mussels, squid & prawns in a creamy white wine sauce with linguine & garlic bread

Ox cheek slow-cooked in Otter black served with dauphinoise potatoes, root vegetable puree and roasted heritage carrots (GF)

in a bloody mary sauce served with salad, bread & butter

served with tomato relish & tarragon vinaigrette

served with salted walnuts & beetroot glaze

with pickled carrot, apricot puree & glazed onions

served with a bread roll & butter

with walnut & apricot stuffing, roast potatoes & pigs in blankets

Marinated in orange, rosemary & chicory served with creamed cabbage & yorkshire pudding

with pea & mint crushed potatoes, crisp pancetta, roast sprouts, herb & butter sauce & seasonal vegetables

with green tahini, spinach & capers

with brandy sauce

with blueberry compote

with orange & cranberry shortbread

with quince chutney, crackers, fruit, courgette & walnut bread

Chunky cod goujons served with tartar sauce, & baby gem lettuce (GFO/DF)

Home-baked ham, cheddar cheese and red onion marmalade (GFO)

Succulent prawns tossed in a classic Marie Rose sauce with fresh lettuce (GFO)

Juicy rump steak with melted onions & peppercorn sauce (GFO)

Creamy mozzarella, ripe tomato & basil pesto (V/GFO)

(GF / VO)

(DF)

(GFO)

with toasted ciabatta (DF/GFO)

Cured & slow-cooked succulent pig cheeks coated in breadcrumbs & deep-fried, served with caramelised apple puree & fermented fennel (DF)

Three gem lettuce cups; Layered with Devon crab, dill mayonnaise topped & prawns Marie Rose (DF / GF)

Smoked salmon, spinach & cream cheese roulade with dressed salad and crostini

Marinated & grilled Thai coconut chicken skewers served with Asian cucumber salad and satay sauce (GF)

Roasted harissa cauliflower served with hummus & dukkah (V, VE, GF)

Juicy wholetail scampi served with chips, tartar sauce & a pickled veg salad (DF)

Succulent cod fillets in a cider better served with garden pea’s & tartar sauce (GF/DF)

Maple, orange & rosemary glazed ham with 2 x free range eggs & chunky chips (GF)

A tender 6oz beef patty smothered in melted onions, cheddar, gherkin, sweet mustard & ketchup served with fries (GFO)

A juicy 6oz beef burger topped with bacon jam, blue cheese & tomato relish served with fries (GFO)

A crispy coated breast of chicken served with a buffalo mayonnaise, crisp salad leaves and fries (DFO)

Breaded bean burger with cheddar, fries & red cabbage slaw (V, VGO, DF, GFO)

Layers of tender meatballs, salami & ragu, tucked inbetween sheets of pasta, a creamy cheesy bechamel sauce served with salad & garlic bread

Roasted beetroot, blue cheese, pear & walnut salad with a balsamic dressing (GF/V)

Shortcrust pastry case filled with this week's delicious filling, served with creamy mashed potato, seasonal vegetables & gravy

An open shortcrust pie case filled with potatoes, red onion, leek & cheese served with seasonal vegetables & veggie gravy (V)

Potters 12 oz rump, served with grilled tomatoes, flat mushroom, chunky chips and a choice of either peppercorn or blue cheese sauce (GF)

Pumpkin & chickpea Thai green curry served with chargrilled bok choi, rice & toasted nuts (V/VE/GF/DF)

Slow-cooked Venison bourginon served with herby crushed new potatoes & wilted kale (GF)

Mussels, squid & prawns in a creamy white wine sauce with linguine & garlic bread

Ox cheek slow-cooked in Otter black served with dauphinoise potatoes, root vegetable puree and roasted heritage carrots (GF)

Prawns smothered in a Marie Rose sauce with crisp lettuce & toasted ciabatta (GFO)

Twice-baked cheese & chive souffle with cheesy leek gratin

Chefs soup of the day served with warm ciabatta (gfo)

Crispy cauliflower wings served with sticky Gochujang sauce (gf / df / v / ve)

Smoked trout rillette served with pickled cucumber & dill relish, beetroot & vodka salmon gravlax with fennel marmalade served with rye bread

Traditional roast chicken served with sage & onion stuffing (GFO)

Prime topside of beef served with red wine gravy (GFO)

Succulent pork rib joint, roasted until tender served with sage & onion stuffing, crackling & homemade apple sauce (GFO)

A hearty nut roast featuring roasted sweet potato, toasted chestnuts and tart cranberries folded with wilted spinach and herbs served with vegetarian gravy (gf / df/ v / vg)

Honey & mustard glazed ham served with local Deane Barton fried eggs, garden peas & chunky chips (gf / df)

A tender beef patty smothered in melted onions, cheddar, gherkins, sweet mustard & ketchup served with fries & slaw (GFO)

Moving mountain plant-based sausages in a golden yorkshire pudding, served with creamy mashed potatoes & rich vegetarian gravy (v)

A juicy 100% plant burger topped with lettuce, tomato, vegan mayonnaise & smoked tomato relish, served with fries & slaw (df / v / ve)

Juicy whotetail scampi served with chips, tartar sauce & pickled vegetable salad (DF)

A warm ciabatta filled with tender sliced roast topside of beef and creamy horseradish sauce served with crispy roast potatoes

A warm ciabatta filled with sliced roast pork and apple sauce served with crispy roast potatoes

A warm ciabatta filled with sliced roast chicken breast and stuffing served with crispy roast potatoes

Twice-baked cheese & chive souffle with cheesey leek gratin

Smoked trout rillette served with pickled cucumber & dill relish, beetroot & vodka salmon gravlax with fennel marmalade served with rye bread

Crispy cauliflower wings served with sticky Gochujang sauce (gf / df / v / ve)

Prawns served on a bed of crisp lettuce, topped with Marie Rose sauce finished with a wedge of lemon & brown bread & butter (gfo)

Slow-cooked & pressed breast of lamb friend until golden and served with salsa verde & anchovy mayonnaise (df)

Freshly made soup served with toasted ciabatta (gfo / v / ve)

Juicy wholetail scampi served with chips, garden pea’s and tartar sauce (df)

Golden battered fillet of haddock served with chunky chips, peas & tartar sauce (gfo)

Honey & mustard glazed ham served with local Deane Barton fried eggs, garden peas & chunky chips (gf / df)

Crispy Southern-fried chicken breast served with melted cheddar and a creamy ranch dressing, gem lettuce & crispy onions (gfo)

Flame-grilled 6oz beef patty with melted onions, melted cheese, American mustard, ketchup, gherkins (gfo)

Slow-cooked pork shoulder topped with BBQ sauce, crispy onions & crunchy coleslaw (df / gfo)

A juicy 100% plant burger topped with lettuce, tomato, vegan mayonnaise & smoked tomato relish (df / v / ve)

Served with grilled tomatoes, baked flat mushrooms, chunky chips and a choice of blue cheese or peppercorn sauce (gf)

Crispy chicken schnitzel with a chestnut mushroom, mustard gravy served with slaw, fries & salad (df)

Wrapped in parma ham, served with fondant potatoes, asparagus, peas & broad beans with a lemon & chive veloute (gf)

Served with egg fried rice, roasted peach, bok choi & a sweet and tangy bourbon sauce (df / gf)

Homemade shortcrust pastry pie served with creamy mashed potato, seasonal greens & gravy

Thinly sliced raw tuna with olives, new potatoes, soft-boiled eggs, haricot verts & cherry tomatoes with a bright lemon-caper dressing

A hearty open-topped pastry pie filled with potato, red onion, cheese & leek served with season vegetables & gravy (v)

Sheets of pasta stacked with slow-roasted ratatouille finished with a rich creamy trio of cheeses (v)

A vibrant and creamy spring green risotto served with salsa verde & parmesan crisps (gf / vo)