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The Greenhouse

(February Sample menu)

 

To Start

Crispy crab cakes. Brown crab emulsion. Cucumber salsa. Pickled fennel 9.00

4 baked Cornish scallops in their shells. Miso & seaweed butter. Togarishi crumb. 10.00 or 8 for 20.00 as a main course

Goose liver terrine. Cornish smoked duck & burnt orange salad. Poached apples. Masala jelly. Crispbread 8.00

Jerusalem artichoke croquetas. Romesco sauce. Sauerkraut. Artichoke crisps 7.50

 

 

Main course

Chargrilled Boscarnon Farm bavette steak. Ox tongue sauce.BF shortrib scrumpet.January king cabbage.Roasted onion puree.Wild leek 21.50

Roast brill on the bone. Bordelaise sauce. Pan roast king oyster mushroom. Brussel tops 22.00

Watercress & Cornish kern souffle.Spinach sauce.Parmesan crisp 13.00

 

 

Sweet things

Pavlova. Sea buckthorn curd. Ginger crumble Crumble. Poached rhubarb 7.50

Banana steamed sponge. Caramelised pineapple. Cardamom & pinapple rum syrup 7.50

Birch syrup baba. Baked apple ice-cream.Apples in calvados 8.50

Chocolate delice.Red wine poached pears. Cocoa nib tuile. Tonka bean ice cream 8.50 

 

Home made ice creams & sorbets £2.50 a scoop

Local cheeses. Home made crackers & butter oat cakes. Earl grey prunes 8.50