Served 11:30 to 1:30.

Starters

Soup of the day [v]
Steamed river Exe mussels in a shallot, garlic and white wine sauce
Salad maché and rocket with pearls of mozzarella and balsamic reduction [v]
Grilled fillet of local line caught mackerel new potato and basil pesto salad
Bacon and walnut salad with blue cheese and herb dressing

Main course

The chef has created each dish with a balanced garnish of vegetables and potatoes. Additional side vegetable dishes are found below.

Roast breast of chicken, puy lentil and a white wine cream sauce
Tregagles pan-fried rib eye steak, red onion and grain mustard red wine jus
Grilled fillet of Scotch salmon, mixed salad leaves lemon dressing and herb aioli
Pan-fried polenta cake, baby bok choi and a coconut cream sauce [v]
Catch of the day (+ market price supplement)
Fillet of Cornish beef with caramelised red onions and savoy cabbage, beetroot jus (+ £7.50 supplement)

Chef's Recommendation:
Local handpicked white crabmeat open sandwich on homemade granary bread with lemon mayonnaise
(£9.95 or £3.50 as main course sup)

Side Dishes

Salads
Rocket and walnut salad (£3.50)

Vegetables
Orange and cardamom carrots (£3.50)
Tempura of Belgium chicory (£3.50)
Panache of vegetables (£3.50)
Fries (£3.50)

Desserts

Iced raspberry parfait
Caramelised rice pudding with orange and cardamom
Selection of chef made ice creams
Cornish St Endellion brie with homemade oatcakes and chutney