Michael Caines, Royal Clarence Hotel

DAYS OF BUSINESS

Mon - Sat:	12:00 to 14:30 19:00 to 22:00

The Royal Clarence, overlooking Exeter's magnificent Cathedral, provides a stunning setting for what has already become Exeter's premier dining venue. The light and spacious dining room is at once beautiful yet not overly formal. This sets the tone for Michael Caines cuisine that is similarly considered, produced from the freshest seasonal and local produce and ingredients.

Price Guide	Entrée £7.50 - £13.95, Main £15.50 - £22, Dessert £8.50
Payment Options	Cash, Amex, Visa, Mastercard, Diners
Ambience	Child-friendly, Contemporary, Relaxed
Food	Vegetarian option
Styles	Formal, Sit down
Entertainment	Audio visual
Suitable For	Business lunch/dinner

A La Carte Menu

drink - £3.95 to £81.95 (pdf)

Starters

Sweet onion velouté: with curly kale and mascarpone ravioli

7.50

Crispy veal sweetbread: fine green beans, poached quail eggs and sauce gribiche

10.75

Confit mackerel fillet: Serrano ham, red pepper gazpacho and almond purée

10.75

Brixham scallops: with lemon purée, niçoise olive rounds, and 'Rowswell's farm' confit violet potatoes

12.75

Foie gras au torchon : with cider jelly, pickled Granny Smith apples and toasted pain de campagne

13.95

Sweet onion velouté: with curly kale and mascarpone ravioli (V)

7.50

Heirloom beetroots: with candied walnuts, shaved celery and truffled crème fraiche (V)

8.25

Confit potatoes: wild mushrooms and olive salad, with béarnaise syrup (V)

8.25

Please note some dishes may contain nuts.

Main Courses

Gressingham duckling : with onions, caramelised herb gnocchi, Savoy cabbage and a light spiced glaze

19.95

Roasted line caught sea bass: with cauliflower purée and tempura, braised rainbow chard and truffle sauce

20.00

Roasted 'Ark' chicken breast: foie gras pithiviers, melted King Richard leeks and béarnaise gastrique

20.75

Brixham monkfish tail : with épinard pain perdu, glazed salsify, roasted garlic and red wine butter

21.50

Best end and shoulder of Devonshire lamb : with la ratte potatoes, ratatouille and sauce gremolata

22.00

Belgian endive tartlet : with blue vinney cheese and frisée lettuce (V)

15.50

Spring vegetables risotto: with tarragon cream and Parmesan (V)

15.50

Quail egg and cauliflower ravioli: with Swiss chard and truffle butter (V)

15.50

A selection of seasonal vegetables : and new potatoes are available on request

3.95

Cheeses

Wingreen : this cows milk cheese from Cranborne in Dorset, possesses a wonderful creamy texture enhanced by flavours of mushrooms.

Withybrook : made just for 'Country Cheeses' of Topsham. This delightful goats cheese coated in charcoal has a creamy flavour with a dense interior.

Westcombe red: made to a traditional red Leicester recipe. This cows milk cheese made by the Calver family of Somerset has a pleasant medium sharp flavour.

Dorset blue vinney : a unique cows milk blue cheese from the farms own herd in Sturminister Newton.

Keens cheddar : a superior hand-made farmhouse cheddar from Moorehayes farm Wincanton, Somerset. Made to a 100 years old recipe.

All cheeses are served with fig bread, biscuits and fresh grapes 10.00

Desserts

Caramel millefeuille: with guanaja ganache and cocao sorbet

8.5

Palette of homemade ice creams and sorbets

8.5

Quince and ginger soufflé: with honey ice cream

8.5

Apple mousse on a cinnamon biscuit: with apple tart Tatin and apple and cider ice cream

8.5

Coconut pannacotta: pineapple sorbet, caramelised pineapple and ginger butterscotch sauce

8.5

All efforts have been made by www.menulog.co.uk to ensure the accuracy of this restaurant's menus at the time of publishing. However, we cannot guarantee that the menu or prices will be valid at the time of your visit.

All prices are in Great Britain Pounds (GBP£) unless otherwise specified.

This menu was last updated on 3/7/07.

Michael Caines, Royal Clarence Hotel

DAYS OF BUSINESS

Price Guide

Payment Options

Ambience

Food

Styles

Entertainment

Suitable For

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