A la carte menu at The Ferry

with rocket & shaved Gran Moravia cheese (v)

with olive oil & balsamic vinegar, Nocellara olives and English salted butter (v)

Southern-fried buttermilk chicken with katsu sauce, lamb & balsamic koftas, crispy sweet chilli beef, spiralised carrot salad, and garlic flatbread

with Cherry tomatoes and fresh chilli, topped with basil. Served with ciabatta & seeded crisp bread

Roasted lentil falafels, beetroot hummus with omega seed sprinkle, miso sesame aubergine, Lebanese-style dip, spiralised carrot salad, coconut tzatziki and flatbread (ve)

topped with Devon crab crème fraiche, served with ciabatta bread

Crispy mushrooms with a soy, lime & ginger dip (v)

in a garlic & parsley butter, served with rustic bread

with aioli

on sweet chilli beetroot, with diced pear, an orange & honey dressing and a rice paper cracker (v)

with plum tomato, roasted red pepper, cucumber & mint salad and coconut tzatziki

with gooseberry & prosecco flavour compote and toasted ciabatta bread

on ribbons of courgette marinated in lemon, with asparagus, tenderstem broccoli and a vermouth veloute

with twice-cooked chunky chips, minted pea purée and tartare sauce

with roasted sweet peppers, oyster mushrooms and a slow roasted tomato dressing (ve)

Goats’ curd, plum tomato, roasted red pepper, cucumber & mint salad with lavash bread

with white wine, tomatoes, garlic & chilli

topped with ham hock crumb, served with mashed potato and seasonal vegetables

stuffed with 'nduja sausage, with sweet potato fries, apple salad and lemon aioli

with potato dauphinoise, crispy prosciutto, green vegetables and jus (with scallops)

without scallops

with black rice, quinoa, avocado, broccoli, spinach and seeds, with a pineapple, lemongrass & ginger dressing

with baby kale, spinach and tenderstem broccoli with a cider & honey mustard dressing

with cucumber, tomato, red onion, spring onions, coriander, red chilli, and a soy, lime & ginger dressing

Chocolate Brownie, Baked vanilla Cheesecake, Mango & Berry Meringue Mess, Bourbon vanilla ice cream cookie sandwich

with a forest fruit compote and whipped cream (v)

with Bourbon vanilla ice cream (v)

served with home-baked sultana & oatmeal biscuits (v)

filled with sticky toffee pudding and peanut butter cream. Served with Bourbon vanilla ice cream & hot salted caramel sauce (v)

Crushed meringue, with mango, strawberries & passion fruit coulis, folded in a coconut sauce (v)

A silky chocolate sponge, filled with a raspberry compote middle. Served with Bourban vanilla ice cream (v)

topped with a Demerara crumb served with custard (v)

topped with mango and served with coconut milk sorbet (ve)

with Bourbon vanilla ice cream

Shepherd’s Purse Yorkshire Blue, Lubborn Somerset Camembert, Belton Farm Red Leicester, Isle of Man vintage Cheddar with a selection of Fudge’s nut & mixed seed biscuits, grapes, celery and chutney (v)