Menus

Lunchtime Menu

Pre luncheon nibbles

• Marinated Olives, tapenade and Grilled Ciabatta.                                  
• Garlic bread with melted Brie and Basil Pesto.                                      
• Marinated Artichokes hearts with virgin oil and grilled Ciabatta.             
• Flamed Grilled mini Bratwurst sausages with grain mustard dip. 

Starters             

The Talbot inn soup of the day with fresh homemade bread.

Deep fried goats cheese, mixed leaf salad, red onion marmalade and balsamic dressing.

Ham hock and chicken terrine with toasted whole meal bread and chutney.

Cornish crab soup with freshly grated parmesan.

Marinated artichokes and Parma ham with mixed salad leaves and olive oil dressing.

Smooth Chicken Liver Parfait with spiced Somerset apple chutney and toasted wholemeal bread.

A plate of Scottish oak smoked salmon with rocket salad and horseradish cream.

New season English Asparagus with chive butter sauce.

To follow 

• Flamed grilled breast of chicken with ratatouille, fresh plum tomato sauce, basil oil and minted new potatoes.
• Steak and kidney pie wit chipped potatoes and fresh vegetables.
• Wild mushroom and English asparagus risotto with fresh parmesan.
• Char Grilled Rib eye steak with roasted red pepper and chilli butter topped with freshly fried onion rings, served with salad and fries.
• Hand Carved Local Ham with Free Range Eggs and Fries.
• Freshly battered fillet of north atlantic cod with mushy peas, fries, lemon and tartar sauce.

we also have a very fine coice of fresh fish on our blackboard.

All Sandwichs are served "open" on toasted ciabatta bread with salad and fries.

• Char grilled minute steak, grain mustard mayo with sauteed onions.
• Melted Somerset Brie with Cranberry marmalade.
• Wild Mushroom Ragout with freshly grated reggiano parmesan.

Sandwiches, served with salad garnish and crisps.

Hand carved ham and English mustard.

Sliced Scottish smoked salmon.

Tuna Mayonnaise with spring onions.

Roast Beef and horseradish sauce.

Local cheddar cheese and tomato, with homemade chutney.

Egg mayonnaise

Ploughmans.

Local Somerset Cheddar, Home carved ham, homemade chicken liver parfait, or Stilton from the Midlands. with homemade chutney, pickled onions, apple, celery, west country butter and homemade bread.

Monday to saturday three course luncheon menu.

Main course: £11.95

Two courses: £15.95

Three courses: £17.95

To start

The Talbots homemade soup with fresh bread.

Mixed leaf salad with parma ham and marinated artichokes with balsamic dressing.

Ham Hock and chicken terrine with freshly chopped herbs and capers with toasted wholemeal bread and homemade chutney. 

Deep fried goats cheese, red onion marmalade mixed dressed leaves (V).

To follow

Confit leg of Barbary duck with dauphinoise potatoes, red cabbage and port wine jus.

Grilled fillets of Brixham plaice, with nut brown butter, prawns, capers, fresh herbs, with fresh vegatables and new potatoes. 

Sauteed wild mushroom and asparagus risotto with freshly shaved parmesan. (v)

Flamed grilled breast of chicken, with ratatouille, fresh plum tomato sauce, basil oil and minted new potatoes.

To finish

Traditional hot pudding of the day.

Mango crème brulee with homemade shortbread biscuit.

Individual lemon meringue pie with raspberry coulis.

Homemade ice cream or sorbets.

Sunday Lunch Roast

£12.95 for main course and dessert/cheese

• Roast topside of beef with yorkshire pudding,
• Roast loin of pork with apple sauce,
• Roast leg of eglish lamb with onion sauce,
• Poached fillet of salmon with a cucumber and dill sauce.
• (Comes with potatoes, yorkshire pudding and vegetables.)

Followed by:

• A traditional homemade hot pudding,
• Individual lemon meringue pie with raspberry sauce,
• Orange and apricot creme brulee with shortbread biscuits,
• Selection of Salcombe dairy ice creams or sorbets,
• Cheese and biscuits.