Seasonal Main Menu

Starters

Soup of the day | £7.00
with warmed home baked bread (gfo/v)
Brixham scallops | £12.00
with crispy Parma ham, a pea puree and affilla cress (gfo/v)
Creamy white wine mushrooms | £7.00
with grilled sourdough, dressed rocket and tarragon oil (v/vg)
Herb tempura King Prawns | £9.00
dressed rocket, and a tomato sweet chilli jam (gfo)

Rosary Ash goat’s cheese in a puff pastry | £9.00
with red onion marmalade and a balsamic reduction (v)
Warm ham hock and confit chicken terrine £8.00
with honey mustard mayonnaise, piccalilli, mushroom ketchup, crispy capers, and pea cress
Kerala crab cake | £12.00
hand-picked white crab meat, flavoured with southern Indian spices, nestled on baby coriander with a crab yoghurt
Chargrilled English asparagus | £8.00
topped with a crispy hen’s egg (v)

Rosemary studded camembert | £13.00
with The Half Moon grape chutney, crudities, and toasted sourdough (gfo/v)
Brixham Sharing Plate | £22.00
hot smoked salmon, tempura king prawns, breaded plaice, mackerel pate, caper rocket salad, and a Marie Rose sauce, with treacle soda breads (gfo)
Charcuterie board of cured meats | £19.00
prosciutto, serrano and salami, with smoked feta, toasted sourdough, grilled artichokes, pickled heritage carrots, and marinated bocconcini (gfo/df)

Surrey Farm fillet of beef | £28.00
with dauphinoise potatoes, creamed wild mushrooms, wilted spinach, £ 28 and a red wine jus (gf)
Beer battered haddock | £16.00
with homemade triple cooked chips, buttered peas, and a tartare sauce
Buttered Scottish salmon fillet | £17.00
with purple sprouting broccoli, truffle potato gnocchi, and a saffron beurre blanc.
Creamy asparagus and Spring pea risotto | £15.00
with smoked feta, and dressed watercress (gf/v/vg)
Corn Fed Chicken Caesar salad | £15.00
with anchovies, croutons, and Parmesan shavings topped with a poached hen’s egg
Roasted Mediterranean, grilled artichokes, pesto pappardelle | £16.00

Cumberland sausages | £14.00
with colcannon potato, savoy cabbage, sweet onion gravy, and crispy onions
Seared calves’ liver | £18.00
with creamed potato, tenderstem broccoli, crispy bacon and a red wine gravy (gf)
Chicken and wild mushroom pie | £16.00
with sauté new potatoes, crushed root vegetables, and a rosemary jus
Classic fish pie | £17.00
Scottish salmon, king prawns, sea trout and prime cod loin, topped with Parmesan mashed potato and buttered tenderstem broccoli.
The Half Moon fragrant chicken curry | £15.00
with spiced rice, chargrilled naan bread, tomato, and a red onion and coriander salad (gfo)

Beetroot burger and grilled halloumi | £15.00
served in a brioche bun, with dressed leaves, and seasoned fries, and a smoked tomato chutney (v/vgo)
Spring lamb cutlets | £18.00
with dauphinoise potatoes, fine green beans, and a mint jus
Surrey Farm 10oz sirloin | £24.00
with sautéed wild mushrooms, a slow roasted beef tomato, and triple cooked chips (gf)

Grilled Aberdeen Angus beef burger | £15.00
in a brioche bun, with streaky bacon, Wookey Hole cheddar, seasoned fries and dressed mixed salad
8oz Surrey Farm ribeye steak | £26.00
with sautéed wild mushrooms, a slow roasted beef tomato, and triple cooked chips (gf)
Chateaubriand steak (to share) | £62.00
with smoked bone marrow butter, slow roasted tomatoes, creamy wild mushrooms, home battered onion rings, rocket and Parmesan salad, and triple cooked chips (gfo

With a sauce of your choice: | £3.00
Wild mushroom sauce (gf/v) • Peppercorn sauce (gf) • Blue cheese sauce (gf/v)

Steak and caramelised onion | £11
served in a toasted ciabatta
Club sandwich | £11.00
smoked chicken, streaky bacon, egg mayonnaise, a beef tomato, and lettuce (gfo/df)

Triple chocolate brownie | £7.00
with a berry compote, and salted caramel ice cream
Sticky toffee pudding | £7.00
with vanilla bean ice cream, and toffee sauce
Ice cream | £7.00
vanilla, chocolate, mint chocolate, raspberry ripple, strawberry, salted caramel, vegan vanilla

Baked vanilla cheesecake | £7.00
with a raspberry coulis, crème Chantilly
Lemon posset | £7.00
with caramelised white chocolate, meringue, and lime curd (gf)
Fruit sorbet | £7.00
blackcurrant, mango, lemon or raspberry

Traditional cheese board | £11.00
Baby Blue, Cornish Yarg, Wookey Hole cheddar, Tunworth and Quince jelly, with grapes and biscuits (gfo)

gfo: gluten free v: vegetarian vg: vegan df: dairy free

Please ask a member of staff for allergy advice

All our food is prepared fresh in our kitchens where nuts and cereals containing gluten and other allergens are prepared.

It’s our policy not to use GM foods where possible and use reputable suppliers doing the same.