Menu - Millbrook Inn

Duck Liver Parfait served + plum red onion chutney; dressed salad & toast

with clotted cream

Beetroot & curly kale pearl barley risotto topped + Parmesan

We believe in simplicity when it comes to fish. Pan fried quickly on both sides in butter & olive oil; a little seasoning & finished under the grill. Served + a creamy leek sauce & new potatoes

Pan fried escargots & wild mushrooms; flambéed + cognac garlic butter sauce + toasted brioche

Our Devon version of the classic Provençal fish stew originating from the city of Marseilles. The key ingredients staying close to the roots of this dish lie in the broth: garlic; onions; tomatoes; olive oil; fennel; saffron; thyme & bay. The fish & s

with spiced rice & garlic butter sauce

with basil oil & parmesan

We source our mussels from the River Exe & Teign; & cook a classic marinière + white wine; garlic; thyme & parsley broth served + fries

Roasted Red Pepper stuffed + sun blushed tomatoes; squash; pine nuts quinoa topped + Parmesan served on a bed of wild rocket + a balsamic vinegar lemon dressing

Morteau sausage; chicken & guinea fowl terrine served + crab apple jelly; salad & rustic bread

wild mushrooms; vine cherry tomatoes & asparagus + pearl barley & cumin broth + glazed baby carrots

Start Bay mixed crab orzo pasta + vegetables; white wine cream topped + Parmesan

Pig trotter & foie gras pattie served + salad & shallot & mustard dressing

We source our mussels from the River Exe & cook classic mariniere + white wine; garlic; thyme & parsley broth

Our head chef Jean‐Philippe tinkered around + duck on the menu & came up + this inspired & highly popular dish. Don't be put off by the gizzards; they add to the drama & are incredibly tasty

Start bay mixed crab orzo pasta + vegetables; white wine & cream; topped + parmesan & basil oil

Don't be put off by the gizzards! Warm duck gizzards; smoked duck breast & black pudding salad topped + a poached duck egg

served + fresh basil

Pan fried confit duck gizzard; black budding; smoked streaky bacon; deglazed + raspberry vinegar; served on a rocket salad + smoked duck breast & a poached quail egg

ceviche; smoked; tartar. Served + pickled fennel; toasted sesame seeds; balsamic olive oil dressing

with croutons

pear & walnut salad; topped + basil oil

with horseradish sauce & coleslaw

with berry coulis

with sautéed chorizo; red pepper & onion

Pan fried turbot fillet served + mussels & paella rice; saffron sauce & crispy chorizo

Curried carrot soup topped + double cream & served + fresh bread

Slow cooked belly pork & pan roasted tenderloin served + Puy lentils casserole

Mackerel fillet ceviche served + a pickled fennel & cucumber salad; basil oil

Slow braised Ham Hock glazed in honey; soy sauce sesame seed served + pickled red cabbage; salad toast

Slowly braised shin of beef served + sautéed new potatoes & a light tartar sauce

Slow cooked spiced belly pork + puy lentils & chorizo casserole

Pan roasted pigeon breast on a cauliflower mousseline + a port reduction