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The Greenhouse

 From the 14th February  

~Starters~

Lemongrass sugar cured salmon. Ponzu dressing. Mango salsa 8.00

 

Aubergine mezzalune. Roasted Hazelnut, raisin & sage butter 8.00/14.00 (v)

Fresh crab & coconut bisque. Chinese prawn toasts 7.50

 

~Main course~

Chargrilled Duchy game pheasant breast. Confit leg. Sweetcorn purée. Game sauce. Fermented plum & Asian pear salsa. Gear farm kale 16.00

Roast Monkfish. Risotto nero. Char grilled squid. Vermouth veloute. Gear farm kale. Lemon gremolata 18.50

Pumpkin soufflé. Parmesan sauce. Spinach. Parmesan crisp 13.00 (v)

 

~Sweet things and cheese~

Dark chocolate Delice. Banana ice cream. Chestnut caramel.Fresh banana 7.50

Fresh cream pavlova. Passion fruit curd. Mango. Coconut 7.00

Tonka bean brûlée rice pudding. Armagnac prunes. Shortbread 7.00

Cornish local cheese & our house cheese. Butter oat cakes and fruit 8.00

2 scoops of homemade ice cream & shortbread 5.00

 

 

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We are exited to cook from this wonderfully opulent cookbook ’Khazana’ by Saliha who  was  a masterchef winner in 2017. 

 

Saturday February 9th 2019

Menu taken from ‘Khazana’ cookbook by Saliha Mahmood Ahmed

Modern Mughal dishes

 

〰️To start〰️

 

Kale pakoras. Tadka carrot salad, cumin, coriander & mustard seed dressing. Rose, sultana & ginger relish

 

〰️To follow〰️

Subhani apricot lamb curry with crispy potato. 

Mughal baked cod korma 

Whole roast cauliflower with saffron, cashew & coconut (vg)

 

Served with mung dal & cumin butter

Jewelled Persian rice 

〰️Sweet things〰️

 

Buttermilk, saffron & orange pannacotta. Candied pistachio’s

Stuffed dates with honeycomb & clotted cream with Coconut & rose ladoo’s

 

£20 per person