Vanilla Pod Restaurant & The Cridford Inn

EASTER SUNDAY MENU

SUNDAY 8TH APRIL & MONDAY 9TH APRIL

Starters

• Grilled Torbay mackerel fillet with pink grapefruit and watercress salad
• Spring garden noodle soup (v)
• Chicken liver pate with caramelised beetroot and red onion marmalade
• Deep fried somerset brie with a cranberry sauce (v)

Mains

• Roasted topside of Ivybridge Beef with Yorkshire pudding
• Roast leg of Blackhawton lamb with shallot confit
• Button mushroom and leek strudel (v)
• Filo baked salmon filletwith mango and corriander salsa

Desserts

• Rhubarb and apple crumble with vanilla sauce
• Lemon meringue pie with chantilly cream
• Dark belgium chocolate cheesecake with homemade honey comb

Set menu 3 courses £17.95 - Children’s main and ice cream £8.95 - For reservations call 01626 85369

February RESTAURANT MENU

Starters

• Cream of asparagus soup
• Chicken liver and wild mushroom parfait with white truffle infused olive oil,served with rocket leaves and toast
• Avocado, Teignmouth crab and tiger prawn cocktail
• Seasame seed coated goats cheese drizzled with honey

Mains

• Pan fried Teign Valley venison on braised cabbage with red wine and thyme jus
• South Hams spring lamb rump in a sloe gin and blackberry glaze with candied shallots and served on a spinach mash
• Pan fried local Seabass with fennel chips and a tomato relish
• Roasted Brixham Hake fillet with a saffron and mussel broth

Desserts

Ian’s chocolate cup

• Ian's signature dessert a tuille biscuit cup and saucer filled with dark Belgian chocolate mousse topped with a quenelle of vanilla cream, served on a pool of vanilla sauce
• Baked raspberry cheese cake
• West country cheese and biscuits

Bar Menu Starters

• Homemade soup of the day (v) £4.60
• Con­fit of pressed ham hock terrine with caramelised baby onion and beetroot relish £5.95
• Cridfords own Potato gnocchi with roasted red pepper and coriander sauce grated Parmesan cheese (v) £5.25
• Moules Mariniere
• Beautiful river Teign mussels simply poached in dry white wine, shallots, garlic and tarragon ­nished with double cream. £7.95
• Crab and prawn cocktail
• Seafood house Teignmouth handpicked crab dressed with lime mayonnaise, peeled crevette served on shredded Iceberg lettuce £6.95
• Grilled Goat’s cheese with a tomato and olive salsa served on mixed leaf salad (v) £5.95
• Pan-fried portabella mushrooms with black garlic butter and crispy Pancetta rasher, dressed wild rocket leaf salad (v) £5.95

All served with home baked bread

Main Courses

• Pan fried Gressingham duck breast with Seville orange, rosemary and cranberry jus, served with seasonal vegetables and potatoes of the day £15.95
• Chargrilled 8oz Occombe farm sirloin steak with a cognac and wild mushroom cream sauce, served with seasonal vegetables and potatoes of the day £17.95
• Slowly roasted belly of Bovey’s Gloucester old spot pork with gribbles black pudding fritter, Thatcher’s cider and sage jus, served with seasonal vegetables and potatoes of the day £13.95
• Roasted 8oz rump of Gibbons of Exeter lamb served on petit ratatouille, herb olive oil and toasted pine nuts served with shoestring fries £14.95
• Baked Supreme of Creedy chicken filled with mascapone, basil and sun blushed tomatoes served on chorizo risotto, dressed wild rocket salad £13.95

We are committed to supporting local businesses and whenever possible use localproduce. Our meat is all locally supplied and source locations change weekly

Fish Courses

• Seared ­llet of organic loch Duart salmon wrapped in Parma ham on a warmed salad of sun blushed tomatoes, marinated olives, anchovies, ­ne beans, served with shoestring fries £13.95
• Pan-fried ­llet of Brixham Hake with river Teign mussels, scallops and tiger prawns, in dry white wine and tarragon cream sauce, served with minted new potatoes and seasonal vegetables £15.95

Vegetarian Courses

• Aubergine, pepper, courgette and chestnut vegetarian suet pudding with tomato and herb sauce, served with shoestring fries £10.95
• Char grilled polenta with pan fried button mushrooms in a cream and herb sauce, served with shoestring fries £9.95
• Saffron, baby spinach and Parmesan cheese risotto with poached free-range hens egg and dressed rocket leaves £9.95

Please see specials boards for even more choice

All our meals are freshly prepared, so please accept our apologies if there is a slight delay during busy times.

Desserts

Ian’s signature chocolate cup, handcrafted tuille biscuit cup and saucer with handle and spoon, filled with dark Belgium chocolate mousse topped ice cream served on a vanilla sauce £6.95

Recommended dessert wine: Goya Moscatel, Spain NV

A delicious dessert wine, rich and smooth with orange marmalade fruit and a little fresh acidity on the finish. Half bottle £13.25 50ml glass £2.95

Baked raspberry cheese cake £5.95

Recommended dessert wine: Alasia Moscato d’Asti Italy 2007. A light and soft sweet white wine with aromas of honey, flowers and fresh grapes. On the palate the wine

reveals further fresh grape and citrus notes. Bottle £16.95 50ml glass £3.95

Sticky toffee date pudding, butterscotch sauce with vanilla ice cream £5.95

Recommended dessert wine: Gewurtztraminer Late Harvest, New Zealand 2006

Aromas of lychees and fruit blossom. This style is not overly sweet, or cloying and has allowed the wine to express the aromatics that the variety is famous for. Glorious!. Half bottle £19.95 50ml glass £3.95

Three of the classics - mini bread & butter pudding, treacle tart and chocolate pudding served with Devon custard £6.95

Recommended dessert wine: Alasia Moscato d’Asti Italy 2007

A light and soft sweet white wine with aromas of honey, flowers and fresh grapes. On the palate the wine reveals further fresh grape and citrus notes. Bottle £16.95 50ml glass £3.95

Vanilla brulee tart £5.95

Recommended dessert wine: Gewurtztraminer Late Harvest, New Zealand 2006

Aromas of lychees and fruit blossom. This style is not overly sweet, or cloying and has allowed the wine to express the aromatics that the variety is famous for. Glorious! Half bottle £19.95 50ml glass £3.95

West country cheese and biscuits £7.95

Recommended port: Colheita Port, Krohn and Wiesse, Portugal

A small family owned house offering an exceptional range of top quality ports and amazingly intense and complex Colheitas. The grapes come from their own 14 hectare estate, Quinto do Retiro Novo, which

boasts ‘A’ classified vineyards. The house has long been reknowned for its superior Colheita ports. 1997 Vintage, 50ml glass £3.75 1967 Vintage, 50ml glass £13.25

Childhay manor ice cream vanilla, chocolate, honeycomb and raspberry pavlova 2 scoops £2.95 3 scoops £4.25

Special Offers 

Every Wednesday through Jan & Feb  2 x 8oz rump steak dinners and a bottle of selected wine £25.00

Winter warmer Jan –March  £9 2 courses £13 3 courses lunch bar only Mon –Sat

January –March Stay & dine offer £49.95 pp includes 3 course special menu & bed and breakfast Available Sun-Thurs nights (excludes valentines night)

Jan & Feb wine offer

A selected complimentary bottle of wine when a table of 4 orders a 2 course minimum in the bar or restaurant ,quote wine offer(excludes valentines and Saturday nights)

Take away menu

Main courses

Thai green curry - flavoured with lemon grass, chilli, fresh ginger, kaffir lime leaves, coriander and coconut milk.

Choices are:

• Wok fried tender pieces of chicken £5.95
• Tiger prawn £6.95
• Mixed vegetables £4.95
• Chicken with cashew nuts - wok fried pieces of chicken with water chestnut, bamboo shoots, spring onions and cashew nuts £5.95
• Gribbles of Ivybridge, three honey roasted pork sausages - with caramelised red onion and balsamic gravy £4.95
• Cridford homemade 6oz steak burger - locally farmed lean minced steak, flame grilled and topped with mature cheddar, served in a floured bap £4.95
• Beef cobbler - slowly braised locally farmed beef with baby onions, mushrooms and carrots in a rich red wine and thyme sauce topped with tomato and herb scones £5.95
• Fish and chips - fillet of haddock in crispy Teignworthy reel ale batter served with chips £6.95
• Smoked salmon fettuccini - pieces of smoked salmon in a wild garlic, baby spinach and basil cream sauce £7.95
• Pan fried button mushroom and baby spinach risotto - with white truffle oil and parmesan cheese £6.95

Something for the kids

• Pork sausages or fish fingers or chicken strips, all served with chips and a choice of either beans or peas £4.95

Side orders

• Chips £1.95 - Cheesy chips £2.50 - Mashed potato £1.95 - Buttered new potatoes £1.95
• Seasonal mixed vegetables £1.90 - Basmati rice £1.95 - Prawn crackers £1.50
• Garlic ciabatta bread £1.70 - Cheesy garlic ciabatta bread £2.25
• Mixed salad £1.80 - Mushy peas £1.50 - Curry sauce £1.50

Essential supplies (available throughout pub opening hours)

Milk (2pts semi-skimmed) £1.35 - Eggs (1/2 dozen) £1.50 - Fresh large loaf of bread (500g, white or brown) £1.50 - Speciality bread, made to pre-order £1.95

Seasonal veg boxes for 2-3 people, available weekly to pre-order (contains 8 different varieties including potatoes, carrots and onions - call in for more details) £13.95

Trusham, Teign Valley, Newton Abbot, Devon, TQ13 0NR

A family Business... A family business run by the husband and wife team Ian and Tracey. Ian is the head Chef and more can be found about him under Our Chef!. Ian has won many accolades as well as collecting his top award for deserts at the Hilton London Metropole.

The Cridford Inn...

It is believed that the main site of the now, Cridford Inn, dates back to 1086 and was probably one of the nine small-holdings mentioned in the “Domesday Book” of that time, which belonged to the Abbey of Buckfast in the Manor of Trusham.

Vanilla Pod Restaurant

When you take the mouth-watering tour of the menus for The Vanilla Pod, you will see there is something for everyone. For the person wanting a quick snack or something more filling in the middle of the day we have the luncheon menu. This has a wide choice of food, ideal for those wanting a bite whilst shopping or on a day out. If you call the restaurant before you come giving an approximate eating time then the chef will have your food ready upon your arrival.

The evening menus reflect the more relaxed atmosphere. However if you want to arrange for a pre theatre dinner - perhaps for that special occasion - then again advise the chef before your arrival of your choice of food and arrival time, and again it will be prepared to coincide with your needs.

"The highlight was the potato gratin served with the steak and the crumble was a delight."

Alain Roux

For that relaxed, nowhere to go in a hurry evening, then the menu will no doubt stimulate your taste buds. The starters, will make your mouth water...the pate, the Chicken liver parfait or the Brie parcel...No,...perhaps the Scallops or the Thai Crab Cakes...It's just so hard to make up your mind!! For the main, will it be The pork tenderloin, or perhaps the seared rib eye steak, no the venison, or maybe a little of the duck, Perhaps you fancy a nautical experience - the locally caught fresh fish option board makes the decision no easier. Be sure to ask to see it. Eventually the decision is made, sit back and indulge in excellence.

IN OUR ROOMS

The decor of the rooms are a blend of contemporary styling, sympathetic to the buildings architecture...creating a truly relaxing environment in which to unwind. With the Cridford Inn just downstairs offering a superb selection of from either the bar menu or restaurant menu, whichever you choose your stay will be extremely comfortable.

Save yourself some time and effort by booking your room(s) Online in the form on your right. All is required is that you please specify the numbers of rooms that you require and the number of people per room. Please note that your room is NOT booked until we contact you to confirm your reservation!

All rooms have tea and coffee making facilities, use of an Iron and ironing board. All have towels - rooms are refreshed daily. Breakfast is included. Please remember this is a public house with rooms not a hotel. Therefore the times below are the only times for booking in and there is no 24 hour reception.

WEDDING VENUE

The Vanilla Pod Restaurant at the Cridford Inn is the perfect setting for your wedding venue and reception. With a contemporary feel decorated in vanilla and chocolate, and period stone floor, the restaurant provides a an almost perfect backdrop.

We have a wide range of facilities we can offer to make your day run smoothly including; Food and Cake Service, Florist, Hairdresser and entertainment. A maximum of 40 guests can be accomodated, The Cridford boasts an extensive bar menu and wine list and we are happy to discuss any particular requirements you may have or need. Most of all we want you to have a hassle free day to remember, the Vanilla Pod at The Cridford Inn can provide you with just that...

We would like to offer you help and advice when you require it to ensure you have a day to remember. If we can be of any assistance to you then please do not hesitate to contact us on 01626 853694. You can also email us at reservations@vanillapod-cridfordinn.com.

Other facilities we can offer are...

Wedding cake - Whatever ideas you have, our Head Chef and proprietor can put it all together for you to make your day perfect.

You can also get in contact with our local florist at this email address hayley_2787@hotmail.com, alternatively please look at our other facilities on www.makeitspecialdevon.co.uk to help you to organize your big day.

Haldon Belvedere In Exeter

An idilyc castle wedding venue for your special day. And for your wedding reception the Cridford Inn is only 2 miles away