The a la carte menu is the showpiece of the restaurant and offers classic dishes, re-interpreted with flair and intelligence. The ingredients are of the highest quality with a heavy bias placed on seasonality and location of produce. The menu demonstrates a complete culinary craft skill set and earned Ronnie’s Restaurant a place in the Good Food Guide.
| soup | 4.50 |
| freshly made each from selected market vegetables, please ask for details | |
| goat’s cheese | 5.25 |
| creamed goat’s cheese, seasoned with apple and celery and set in a loaf with a walnut and raisin salad | |
| mackerel | 5.75 |
| fillet of brixham mackerel on a bed of smoked mackerel paté with a beetroot salad and horseradish dressing | |
| smoked haddock | 6.25 |
| steamed fillet of enderby’s natural smoked haddock with leek and potato broth | |
| pork hock | 6.25 |
| terrine of free range lincolnshire pork hocks and smoked pork knuckle with white bean and virgin olive oil emulsion and piccalilli | |
| confit duck | 6.75 |
| slow cooked, marinated gressingham duck leg, crisped in it’s own fat, fennel and orange salad and orange vinaigrette | |
| scallops | 7.75 |
| diver caught lyme bay scallops, wrapped in italian bacon, garlic puree and sage butter | |
| partridge | 12.75 |
| roasted crown of red leg ‘badminton estate’ partridge, cavolo nero, fondant potato, confit garlic and maderia jus | |
| sea bass | 14.25 |
| grilled fillet of line-caught, wild sea bass, stir fried green pak choi and red peppers, dressed in soy sauce and sesame oil with spring onions and corriander | |
| brill | 15.45 |
| plancha grilled fillet devonshire brill, zucchini fries and brown shrimp butter sauce | |
| ribeye steak | 16.80 |
| prime scottish ribeye, char grilled and served with parisian potatoes, marrow bone bordelaise sauce | |
| venison | 17.50 |
| sliced loin of red deer, white onion hash, roasted golden beets and port and thyme jus | |
| veal | 18.75 |
| slow roasted fillet of somerset veal, spinach and dauphine potatoes with a morel sauce | |
| lamb | 19.75 |
| roasted loin of cornish lamb with a herb crust, creamed leeks with rosemary compote, red onion syrup, dauphine potatoes and rosemary jus | |
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