Menu of the Day
18 July, 2008
Starters
- Home Citrus Cured Gravalax and Pickled Cucumber
- Chicken Liver Parfait, Red Onion Marmalade and Toast
- 28 Day Home Cured Breasola and Goat's Cheese Salad
- Smoked Haddock “Scotched Egg”, Curried Mayonnaise
- Traditional Plate of Exe Valley Smoked Salmon
- Homemade Soup and Fresh Bread Roll
Main courses
- 10oz Devon Ruby Ribeye Steak, Roasted Cherry Tomatoes, Mushrooms and Chips
Optional Sauces: Peppercorn, Exmoor Blue Cheese, Mushroom - Free Range Chicken Breast, Rosti Roast Potato Cake, Wild Mushroom Sauce
- Pan Fried Lamb's Liver and Bacon, Mustard Mash, Onion Gravy
- Exmoor Game Pie and Chips
- Kendle Farm Pork Chop, Bubble and Squeak, Cider Jus
- Whole Baked Exe Valley Trout, Braised Leek and Fennel
- Slow Braised Winsford Lamb Suet Pudding, Parsley Mash, Rosemary Jus
- Cold Roast Partridge and Beetroot Salad, Cumberland Sauce
- Roast Squash veggie option
Desserts
- Cambridge Burnt Cream
- Banana Parfait
- Sticky Toffee Pudding
- Chocolate Brownie
- West Country Cheese Board
A 12th Century farmhouse and dairy with contemporary comforts
The Royal Oak is set in the beautiful village of Winsford in the heart of the Exmoor National Park.
The Royal Oak offers relaxed comfort, inspiring food and wine, local ales, and warm, exceptional service.
Come to the Royal Oak for a weekend retreat, a candle lit dinner, a well earned sportsman’s lunch or simply a quiet pint of Exmoor Ale and bag of pork scratchings.
However you arrive and however long you stay we look forward to seeing you.
Ed & Kirsty
