Dinner Menu... £23, two courses, £28.50 three courses
STARTERS ...
| Soup of the day [V] | |
| Stir-fried locally landed squid, chicory, orange and hazelnut salad. Lemon and lime dressing. | |
| Country style pork and jerusalem artichoke terrine. pear andpickled walnut compote | |
| pan-fried chicken livers in a wild mushroom cream sauce with a poached egg and smoked garlic puff pastry twist | |
| onion bread crostini, with saffron onions and rocket leaves, braised puy lentil dressing and pumpkin seed oil | |
| Pan-fried south coast scallops, with saffron oil, tomato and seaweed salsa | +3.75 supplement |
| Steamed River Exe mussels in a shallot, lemon-grass garlic and white wine sauce |
| Local hand picked white crab meat tossed in Rodda’s crème fraiche, couscous and dill with a courgette and lemon sauce | +3.75 SUPPLEMENT |
| . |
Main Course ...
The chef has created each dish with a balanced garnish of vegetables & potatoes.
Additional vegetable dishes may be found below,
| roast wood pigeon with baked fine beans and parma ham, black pudding and cepe mushroom cream sauce | |
| baked fillet of halibut, fennel bulb puree, orange and cardamon reduction | |
| Roast gressingham duck breast with sweet and sour parsnips and a spiced pineapple compote | |
| Grilled fillets of newlyn landed plaice, vegetable ribbons and a wild mushroom nage | |
| Baked field mushroom, aubergine and tomato gateaux, with spinach and mozzarella pearls... |
|
| Pan-fried austrian bread dumpling, roasted butternut squash with a flageolet bean sauce and parmesan wafer | |
| Pan-fried fillet of Cornish beef with baby vegetables, watercress pesto and fondant potato with herbs | +6.50 supplement |
| Fruits de Mer with lobster
[Minimum 2 persons, - 12 hours notice please [ 10am Saturday for Sunday orders] Chef’s selection of shellfish from the morning fish market with aioli, shallot, vinegar and lemon, with new potatoes. Whole grilled local lobster with fresh herbs, garlic and butter or Thermidor |
market price approx +35.00 per person depending on season
m.p. approx + 20.00 |
| Pan-fried medallions of monkfish dusted with smoked paprika, butterbean and chorizo sausage stew, nanterrow ewes milk cheese pesto |
5.50 supplement |
| Roast Cornish double beef (for 2 to share) with pan-fried duck liver parfait coated in breadcrumbs, calvados flambed wild mushrooms and a smoked garlic jus | + 14.00 supplement per person |
| Roast loin of west country venison with ginger roasted root vegetables and a dark chocolate jus. | +9.50 |
SIDE DISHES ...
Salads
| mixed salad leaves with grated carrot and pumpkin seed dressing | + 3.75 |
Vegetables
| +4.00 | |
| steamed broccoli with pine nuts and parmesan | +4.00 |
| panache of vegetables .. | +3.75 |
DESSERT ...
| baked dark chocolate tart, calvados creme fraiche and marinated sultanas | |
| Warm almond pudding with saffron ice cream and vanilla syrup | |
| pear cream with hazelnut brittle and honeycombe | |
| iced coconut and red chilli parfait with pineapple compote | |
| Selection of homemade ice cream with Florentine | |
| Assortment of miniature desserts from the dessert menu | +4.00 supplement |
| Tea, Coffee [regular or decaffeinated] or hot chocolate with petit fours ~ Cappuccino~ Cafe Latte~ Double Espresso~ Cafertiere filter Twinings or Tregothnan teas- Assam~ Darjeeling~ Earl Grey ~ Fruit infusion ~ Herbal Tea. |
+3.00 |
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. Made using Ayrshire cows milk. The cheese is then washed in local cider. Cornish Blue:- Made at Knowle Farm, Liskeard.Using pasteurised milk Cornish blue is a soft, creamy mild, sweet gorgonzola style cheese Trenance Softee:- Made at Trenance Farm, St Keverne, Helston. A soft cream cheese made with pasteurised cows milk Smoked Tesyn:- Smoked goats cheese made at Trevarrian, Newquay |
3 cheese selection [£2-50sup] 4 cheese selection [£3-50sup] |
DESSERT WINES ...
| Pedro Ximenez made from partly sun dried grapes in the seaside sherry town of SanlÚcar de Barrameda, almost syrupy, intense raisin flavour |
100 ml glass 6.00 |
| Brown Brothers Orange Muscat & Flora luscious dessert wine |
100ml glass 6.25 18.95 Half bottle |
| Ninemaidens Mead a credible alternative to Sauternes |
100ml glass 3.50 50 cl bottle 15.75 |
BRANDY~PORT~LIQUEURS(served in measures of 35ml unless otherwise stated) |
|
| Courvoisier Cognac | 4.00 |
| Remy Martin VSOP | 5.50 |
| Armagnac VSOP | 4.00 |
| Calvados | 4.00 |
| Graham’s Late Bottled Vintage Port | 70ml glass 5.00 |
| Warres Otima Tawny Port (served chilled) |
70ml glass 4.00 |
| Selection of liqueurs and digestives | FROM 4.00 |
| Liqueur coffees | from 5.95 |
