Festive menuS at The Freemasons Arms

topped with crispy vegetables and pesto, served with ciabatta and butter (v) or ciabatta and oil (ve)

on toasted sourdough topped with Blacksticks Blue cheese (v)

served with toasted walnut & raisin bread and a spiced fruit & sloe gin chutney

topped with Devon crab crème fraiche, served with ciabatta

in panko breadcrumbs with a spiced fruit & sloe gin chutney (v)

served with crisp pancetta and minted pea purée (+£3)

with fluffy beef-dripping roasted potatoes, a honey mustard duvet and pork & clementine stuffing. Served with red wine gravy and bread sauce

Baby potatoes, samphire, spinach and charred red pepper

topped with beetroot, carrot, spinach and roasted celeriac (ve)

on Dijon chive mash, cavolo nero, crisp prosciutto and a red wine & sage jus

with smoked Irish cheddar, lettuce, tomato, burger sauce and fries. Served in a sesame seeded bun with a gherkin on the side

filled with vine fruits, almonds and rum, served with brandy sauce (v) Vegan alternative also available (ve)

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

topped with a demerara sugar crumb, served with custard (v) or with a soya vanilla custard (ve)

with Belgian chocolate sauce, honeycomb ice cream and a brandy snap crumb (v)

on a biscuit base, served with crushed mango and fresh strawberries (ve)

A selection of British cheeses with Fudge’s nut & mixed seed biscuits, grapes, celery and chutney (+£2)

topped with crispy vegetables and pesto, served with ciabatta and butter (v) or ciabatta and oil (ve)

served with crisp pancetta and minted pea purée

topped with caramelised goat’s cheese, served with a chicory salad (v) Vegan option also available (ve)

served with toasted walnut & raisin bread and a spiced fruit & sloe gin chutney

with dill crème fraiche, capers, pickled red onion and toasted rye bread

topped with cranberry sauce and toasted seeds, served with sourdough and raisin & walnut bread (v) For two to share

with fluffy beef-dripping roasted potatoes, a honey mustard duvet and pork & clementine stuffing. Served with red wine gravy and bread sauce

on braised chicory, with thyme and a blood orange sauce

on butternut squash and baby potatoes, with king prawns and a Champagne & lobster butter sauce

topped with beetroot, carrot, spinach and roasted celeriac (ve)

on Dijon chive mash, cavolo nero, crisp prosciutto and a red wine & sage jus

with crispy bacon and lashings of cheese in a sesame seeded bun. Served with beef-dripping sauce, fries and a gherkin

filled with vine fruits, almonds and rum, served with brandy sauce (v) Vegan alternative also available (ve)

topped with a demerara sugar crumb, served with custard (v) or with a soya vanilla custard (ve)

with Belgian chocolate sauce, honeycomb ice cream and a brandy snap crumb (v)

on a biscuit base, served with crushed mango and fresh strawberries (ve)

with caramelised pears, Belgian chocolate sauce and Bourbon vanilla ice cream (v)

A selection of British cheeses with Fudge’s nut & mixed seed biscuits, grapes, celery and chutney