Menus

 

Week ending 12th June

This menu is subject to change through the week. If a dish runs out we will replace it with something equally delicious

Thank you

 

Starters 

Pressed pork belly & smoked chicken terrine. Prune puree. Treacle bread. Soul Farm leaves

£8.50

Pea pannacotta. Fresh crab. Pea shoot salad. Basil oil. 

£9.50

Burrata. Aubergine moutabal. Tomato vierge. Rose dukkha. Char grilled courgettes 

£8.50

Cured dill & mustard tradional salmon gravlax. Dill oil. sweet pickled Cornish mussels. Caper creme fraiche

£9

 

RMain Course 

Pan roast hoisin glazed duck breast. Confit duck leg & spring onion croquette. Carrot puree. Duck reduction. Green sultana. Crispy onion. Sprouting broccoli

£23.00

Butter roasted Coverack monkfish. Broad beans & home cured bacon. Riesling reduction. Courgettes

£27.00

Roasted Fowey scallops in their shells. Chilli, ginger & garlic butter. Coriander & lime pangratto

Starter £10 for 4/5    Main course £20 for 6/7

Ragstone cheese & chive souffle. Spinach sauce. Fresh peas. Parmesan crisp

£16.00 

 

Served with buttered Jersey royals or/ Triple cooked chips

 

Dessert

Chocolate delice. Macerated cherries. Tonka bean ice cream. White chocolate

£9

Hazelnut frangipani tart. Armangnac prunes. Chocolate cremeux. Praline

£8

Rhubarb & custard pavlova, Passionfruit curd. Ginger crumble

£8.50

Hibiscus rum baba. Lime cream. Roasted macadamia nuts. Butter roasted pineapple

£9

Cheeseboard. Butter oatcakes. Sherry steeped raisins. Seasonal stone fruit

£9