The Greenhouse

Week-ending Saturday 20th April

 

{To Start}

Neil's freshly baked sourdough. Cornish olive co mixed olives and greek single estate olive oil 5.00

4 large baked scallops in their shells. Seaweed & lemon butter. Hazelnut crumb 10.00

Seabass ceviche. Cucumber & aloe vera 'gazpacho'. Avocado puree. Sweet pickled onions. Toasted pumpkin seeds 8.90

 

Saffron labna. Char grilled courgettes. Roasted pepper & Kehelland salad. Baba ganoush. Smoked olive dressing. Rose dukkha 7.50

Duck liver terrine.Quince jam. Olive oil crispbread. Bread & butter pickle. Grilled procuitto 7.50

All served with Neil's freshly cooked sourdough

 

 

(Main course}

Gunpowder glazed slow cooked Primrose herd pork belly. Char grilled ras el hanout tenderloin. Carrot puree. Pork reduction. Gear farm sprouting broccoli. zaatar spice. Pickled pineapple 16.50

Pan fried sea bream. Fresh crab risotto. Crab bisque. Jerusalem artichoke crisps. Gear farm sprouting broccoli 17.50

6 large king scallops baked in their shells. Seaweed & lemon butter. Hazelnut crumb 19.00

Wild garlic & goats cheese souffle. Leek sauce. Roasted squash. Parmesan crisp 13.00

Served with New potatoes or Home fries

 

{Sweet things}

Cornish rhubarb & custard pavlova 7.50

Chocolate delice. Miso butterscotch. Caramelised banana. Chocolate soil. Banana ice cream 8.00

 

Lemoncello 'rum' baba. Caramelised pineapple. lemon meringue ice cream 8.00

Muscovado marmalade & almond tart. Pedro Ximenez prunes. Pistachio ice cream 7.50

Home made ice creams & sorbets £2.50 a scoop

Local cheeses. Home made crackers & butter oat cakes. Earl grey prunes 8.00