£24.00, 2 courses

£29.95, 3 courses

TO START:-

Soup of the day

Pan fried chicken livers with puy lentils and baby spinach bay leaf red wine jus

Lemon and lime marinated salmon with a seaweed, fennel and tomato salad, caper aioli

Pan-fried breast of wood pigeon, pea purée, black pudding with rosemary and juniper oil

Pan-fried wild mushrooms tossed in chestnuts, lemon and thyme with an apple and calvados jelly

Chef’s special recommendations to start:-

Pan-fried south coast scallops, butternut squash ravioli with a hazelnut and shallot dressing [+3.75]

Grilled red mullet, white crabmeat with a pear and celeriac rémoulade, anchovy dressing [3.75 sup]

MAIN COURSES

The chef has created each dish with an appropriate garnish, and potatoes are included.

Additional side vegetable dishes are found below.

Pan-fried free range West Country Duck, chicory with prosciutto ham, pickled plum and red wine jus

Slow roasted primrose herd belly pork with monkfish, roast cauliflower, apple and cumin

Roast cod fillet with wild mushrooms, truffle oil and a confit of tomato and lemon

Roast fillet of skate wing, aubergine, garlic and herb puree, saffron braised leeks

Vegetarian assiette, tempura mushrooms, fine bean chutney, cheese wontons, spring onion and poppy seed dumpling with smoked tofu

Roast loin of wild rabbit, orange caramelised fennel with figs and Cornish hogs pudding

ADDITIONAL VEGETABLES AND SALADS:

Panaché of vegetables +3.95

Rocket and Micro cess salad +4.00

Buttered Mange Tout +4.15

Roasted Squash and Carrots +3.95

CHEF'S MAIN COURSE RECOMMENDATIONS:-

Roast Cornish fillet of beef, with a butternut squash purée and poached salsify. Roasted garlic cream sauce [+6.75 sup]

Roast Cornish double beef (for 2 to share) with pan fried foie gras and oxtail ravioli, black truffle port wine jus[+16.00 supplement per person]

Pan-fried canon of lamb Cornish goats cheese and herb crust, with smoked beetroot and a black olive tapenade[+4.00 sup]

Whole grilled local Lobster with fresh herbs, garlic and butter or Thermidor [ M/P - approx +20.00 sup]

Or Fruits de Mer - for 2 people, 12 hour notice please
[10am Saturday for Sunday orders]
Chef’s selection from the morning fish market, with aioli, shallot, vinegar and lemon, with new potatoes together with lobster [1/2 per person] crab, smoked salmon, mussels, cockles, clams, langoustines, oysters, scallops and prawns
[M/P -approx +45.00 p.p. sup]

TO FINISH:

Pistachio and olive cake with cornish clotted cream, cranberries and an orange muscat reduction

Plate of chocolate, dark chocolate tart, Ricard chocolate mousse, sorbet

Selection of homemade ice cream with Florentine

Vanilla crème brulee with sweet saffron apple and horseradish

Spiced red wine poached pear, vanilla macaroons and hazelnut cream

For Cornish Farmhouse cheese selection, please see over page

CHEF'S SPECIAL RECOMMENDATIONS:

Assortment of miniature desserts from the dessert menu
[£4-00sup]

DESSERT WINES
Pedro Ximenez- Jerez - Spain
Made from partly sun dried grapes in the seaside sherry town
of Sanlucar de Barrameda, almost syrupy, intense raisin flavour. 100ml glass 6.00

Nederburg - South Africa
Noble late harvest An aroma of dried apricots,
100ml glass 6.25 Half bottle 18.95

Concha Y Toro - Chile
Late harvest Sauvignon Blanc – Aromas of ripe papaya & peach are followed by a rich, sweet palate of honeyed fruit.
100ml glass 6.25 Half bottle 18.95

VEGAN MENU:
TO START:-
Marinated artichoke and pickled wild mushroom salad

Apple and pear salad, pumpkin seed oil

Chicory, fennel and orange salad with a hazelnut dressing

Onion bread crostini with roasted sweet peppers and truffle oil

MAIN COURSE:-
The chef has created each dish with a balanced garnish . Additional side vegetable dishes and salads are found in the menu above.

Baked pepper stuffed with roasted vegetables and couscous, balsamic reduction

Tempura vegetables, soy dipping sauce and sweet chilli

Baked aubergine and tomato gateaux

Char-grilled vegetables, salsa verde and new potatoes

TO FINISH:

Tempura banana with vanilla syrup

Roast pineapple with palm sugar and black pepper

Flambé of apple with sultanas and rum

Cherry sorbet with cherries marinated in kirsch

CORNISH FARMHOUSE CHEESE SELECTION:

Vintage Menallack
Made on Menallack Farm, Penryn. A hard, full fat milk cheese, matured for a minimum of three months.

St Endellion Brie
Made with double cream. From Trevarrian near Newquay.

Keltic Gold
Made at Whalesborough Farm near Bude. Pungent, earthy & soft, it’s rind washed with local cider.

Cornish Blue
Made at Knowle Farm, Liskeard.Using pasteurised milk Cornish blue is a soft, creamy mild, sweet gorgonzola style cheese

St Allen Made just outside Truro in Allet. A goats cheese milk cheese pressed and matured for six weeks pasteurised milk and vegetable rennet.

3 cheese selection [£2-50sup] 4 cheese selection [£3-50sup] 5 cheese selection [£4-50sup]

Served with ...homemade oatcakes and sweet pickled grapes

PORTS:

Warres Otima Tawny Port (served chilled) 70ml glass 4.50

Grahams late bottled vintage port, 70ml glass 4.50

BRANDY:
(served in measures of 35ml

Courvoisier Cognac 4.00

Remy Martin VSOP 5.50

Remy XO Cognac 11.00

Janneau Armagnac 6.00

Armagnac/Calvados 4.00

Liqueur coffees from 5.95
Tea or Coffee with petits fours £3.00
Our Espresso coffee beans are supplied by ORIGIN
from Constantine on The Lizard Peninsula. The beans
are Triple Certified being
‘FAIRTRADE’, ‘ORGANIC ’ & RAINFOREST ALLIANCE CERTIFIED’
[regular or decaffeinated available]
Cappuccino~ Café Latté~ Espresso, Double Espresso Cafetiere filter

Twinings or Tregothnan tea, Assam~ Darjeeling
~ Earl Grey ~ Fruit infusion or Herbal.