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Saturday 30th April



Mushroom and Tarragon (V,Su,M)

 Caesar Salad
Char Grilled Guinea Fowl, Parmesan, Crispy Ham, Croutons, Anchovy Dressing (Su,M,G,F)

Smoked Mackerel
Beetroot, Poached Apple, Watercress (Su,M,F)

Sun Blushed Tomatoes, Asparagus, Rocket, Balsamic Glaze (V,Su,M,G)


Char Grilled Fillet Steak
 Dauphinoise Potato, Roasted Shallot, Wild Mushrooms, Greens, Red Wine Sauce
(£9 Supplement) (M,Su)

Char Grilled Calves Liver
Mash Potato, Cavolo Nero, Crispy Bacon, Red Onion Sauce (Su,M)

 Duo of Pork
Pork Belly and Tenderloin, Savoy Cabbage, Apple Puree, Cider Sauce (Su,M)

Roast Fillet of Hake
 Cocotte Potatoes, Fine Beans, Prawn and Cucumber Butter (F,Su,M,CR)

Grilled Fillets of Plaice
Crushed Potatoes, Samphire, Chive and White Wine Sauce (F,Su,M,Mo)

 Cornish Blue Cheese and Walnut Fritters
Apple Puree, Braised Celery, Grape Yoghurt, Walnut Roasted Potatoes (V,Su,M,E,TN)



Lemon Tart
Crushed Meringue, Sherbet Sorbet

 Chocolate Mousse
Blood Orange Sorbet, Chocolate Sauce, Crushed Pistachios (M,Su,G,E)

Raspberry Tasting Plate
Panna Cotta, Sorbet, Ice Cream, Jelly, Coulis and Shortbread (G,M,Su,E)


Ice Cream
Ice Cream or Sorbet served with Tuille

Artisan Cheeses, Chutney, Apple, Biscuits (V,M,E,TN,Su)

Our daily changing menu is freshly prepared by our team of chefs who strive to utilise local produce at all times.  As a result this menu can sometimes be subject to change during the course of the day.

For your information and reassurance, all dishes show which potential allergens they may contain:

E=Egg; Mo=Mollusc; CR=Crustacean; C=Celery; M=Milk; F=Fish; TN=Tree Nuts; So=Soya; Se=Sesame; Su=Sulphites; Pe=Peanuts; Mu=Mustard; G=Gluten; V= dishes suitable for vegetarians VE=dishes suitable for vegans