TO BEGIN

Oysters with lemon and shallot vinegar

Celeriac and wild mushroom soup with truffle oil

Pan-fried south coast scallops, butternut squash ravioli with a hazelnut dressing

Pressed chicken and spring onion terrine with D’agen prunes

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

Grilled Cornish goats cheese with a smoked beetroot and Chantenay carrot salad

TO FOLLOW

Pan-fried free range west country duck breast, chicory and prosciutto ham, pickled plum and red wine jus

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

Pan-fried rib-eye steak with haggis and carrot puree, caraway red wine jus

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

Pan-fried roast vegetable polenta cakes with a butternut squash puree and puy lentil sauce

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

Roast fillet of skate wing with aubergine caviar and saffron braised leeks

TO FINISH

Warm dark chocolate fondant with a prune and brandy ice cream

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

Spiced red wine poached pears with vanilla macaroons and hazelnut mascarpone

Fresh fruit salad, passion fruit and orange sorbet

Vanilla crème brulee, poached orange and pink grapefruit segments

Baked walnut and coffee tart, cinnamon crème fraiche

FOR EVERYONE TO SHARE

A Cornish cheese board, with sweet pickled grapes and homemade oatcakes

Coffee or Tea with Petit Fours