Penn Bar Lunch and Dinner Menu
available 12pm until 9.30pm (9pm Sunday).
Please note this menu may be subject to change.
All dishes are cooked fresh to order, using the best local produce.
Starters
Soup of the Day (v) 5.95
seasonal soup of the day - please ask your server
Mozzarella and Heritage Tomato Salad (v) 6.5
buffalo mozzarella with heritage tomatoes, torn basil leaves and basil oil
Salmon Nicoise 7
flakes of salmon served with baby potatoes, green beans, olives, tomatoes, soft boiled egg and lemon dressing
West Country Mussels 7
cooked in a white wine broth
Smoked Trout Pate 7
served with rye sourdough and pickled cucumber
Charcuterie Board 7/12
selection of sliced charcuterie meats served with cornichons, marinated olives and labneh
Ham Hock Terrine 7.5
served with sourdough toast, chutney, cornichons and dressed leaves
All of the above served with Hobb’s House Bread and Netherend Farm Butter
‘The Crown Pub Classics’
Beer Battered Fish and Chips 13.5
Brixham cod fillet coated in our local beer batter, served with chips, crushed peas and tartare sauce
The ‘Crown’ Burger 12.5
Somerset beef patty served with Westcombe cheddar, pickled cucumber, baby gem and skin on fries
West Country Mussels 12.5
cooked in a white wine broth, served with fries or crusty bread
Chargrilled Chicken Escalope with Garlic and Thyme 12.5
served with skin on fries and dressed salad leaves
Westhay 35 Day Aged 8oz Sirloin Steak 21.5
served with skin on fries, bearnaise, watercress and red wine glaze
Mains
Rump of Lamb 16.5
oven roasted with a redcurrant and rosemary jus, dauphinoise potatoes and green beans
Slow Roasted Pork Belly 14.5
on a sweet celeriac and pear mash with seasonal greens and cider gravy
Aubergine Parmigiana (v) 10.5
slices of aubergine layered with mozzarella, parmesan and tomato sauce, served with Hobb’s House bread
Roasted Vegetable and Goats Cheese Pie (v) 10.5
served with roasted baby potatoes and dressed salad leaves
Hake, Smokey Tomato, Chorizo and Bean Stew, Aioli 13.5
pan-fried hake fillet served on a tomato, chorizo and butterbean stew with a homemade aioli
Puddings and Cheese
Sticky Toffee and Ale Pudding (v) served with vanilla ice cream 6.5
Plum and Blackberry Eton Mess (v) 6
Dark Chocolate Mousse and Peanut Brittle (v) 7
Pear and Apple Crumble (v) served with fresh cream or vanilla custard 6
Lemon Posset (v) served with almond shortbread 6
Mendip Moment’s Ice Creams (v) ask your server for our flavours (per scoop) 2.5
West Country Cheese Plate (v) served with chutney and crackers
- selection of three from the following… 8.5
Westcombe Cheddar, Vale of Camelot Blue, Cornish Yarg, Wedmore Caerphilly,
Devon Oke, Driftwood Goat’s Cheese, Somerset Brie
Please ask your server for any allergens advice.
Please note this menu may be subject to change.
All dishes are cooked fresh to order, using the best local produce.
Starters
Soup of the Day (v) 5.95
seasonal soup of the day - please ask your server
Mozzarella and Heritage Tomato Salad (v) 6.5
buffalo mozzarella with heritage tomatoes, torn basil leaves and basil oil
Salmon Nicoise 7
flakes of salmon served with baby potatoes, green beans, olives, tomatoes, soft boiled egg and lemon dressing
West Country Mussels 7
cooked in a white wine broth
Smoked Trout Pate 7
served with rye sourdough and pickled cucumber
Charcuterie Board 7/12
selection of sliced charcuterie meats served with cornichons, marinated olives and labneh
Ham Hock Terrine 7.5
served with sourdough toast, chutney, cornichons and dressed leaves
All of the above served with Hobb’s House Bread and Netherend Farm Butter
‘The Crown Pub Classics’
Beer Battered Fish and Chips 13.5
Brixham cod fillet coated in our local beer batter, served with chips, crushed peas and tartare sauce
The ‘Crown’ Burger 12.5
Somerset beef patty served with Westcombe cheddar, pickled cucumber, baby gem and skin on fries
West Country Mussels 12.5
cooked in a white wine broth, served with fries or crusty bread
Chargrilled Chicken Escalope with Garlic and Thyme 12.5
served with skin on fries and dressed salad leaves
Westhay 35 Day Aged 8oz Sirloin Steak 21.5
served with skin on fries, bearnaise, watercress and red wine glaze
Mains
Rump of Lamb 16.5
oven roasted with a redcurrant and rosemary jus, dauphinoise potatoes and green beans
Slow Roasted Pork Belly 14.5
on a sweet celeriac and pear mash with seasonal greens and cider gravy
Aubergine Parmigiana (v) 10.5
slices of aubergine layered with mozzarella, parmesan and tomato sauce, served with Hobb’s House bread
Roasted Vegetable and Goats Cheese Pie (v) 10.5
served with roasted baby potatoes and dressed salad leaves
Hake, Smokey Tomato, Chorizo and Bean Stew, Aioli 13.5
pan-fried hake fillet served on a tomato, chorizo and butterbean stew with a homemade aioli
Puddings and Cheese
Sticky Toffee and Ale Pudding (v) served with vanilla ice cream 6.5
Plum and Blackberry Eton Mess (v) 6
Dark Chocolate Mousse and Peanut Brittle (v) 7
Pear and Apple Crumble (v) served with fresh cream or vanilla custard 6
Lemon Posset (v) served with almond shortbread 6
Mendip Moment’s Ice Creams (v) ask your server for our flavours (per scoop) 2.5
West Country Cheese Plate (v) served with chutney and crackers
- selection of three from the following… 8.5
Westcombe Cheddar, Vale of Camelot Blue, Cornish Yarg, Wedmore Caerphilly,
Devon Oke, Driftwood Goat’s Cheese, Somerset Brie
Please ask your server for any allergens advice.