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 Tuesday 6th December 2016

Starters

Crab Doughnut (F,Cr,M,G,Su)
Lemon Zested Salad, Crabbuchino                              

Seared Scallops (F,Mo,G,M,Su)
Hogs Pudding Fritters, Textures of Pea                  

Jerusalem Artichoke Risotto (V,M,Su)
Artichoke Crisps, Confit Celeriac, Truffle Butter

Roast Pigeon Breast (Su,M)
Confit Apple, Roasted Parsnip, Apple Dressing         

Main Course

Coriander Gnocchi (V,M,G)
Curried Five Beans, Roasted and Puree Carrots Mango Chutney, Poppadum’s                     

Seared Venison Steak (Su,M)
Braised Red Cabbage, Fondant Potato, Port Sauce
Pickled Beetroot, Parsnip Puree and Crisp

Slow Roasted Belly and Seared Loin of Pork (G,M)
Ham Hock Croquette, Cabbage with Bacon, Burnt Apple Puree, Cider Sauce

Fillet of Pan Fried Brill (F,M,Su)
Pancetta Potato Balls, Picked and Sauté Samphire
Spinach Puree, Chive Velout
é

From the Grill
 8oz Ribeye Steak

Sirloin of Cornish Beef    
(£5.00 Supplement for Dinner Inclusive Guests)

Fillet of Cornish Beef

(£9.00 Supplement for Dinner Inclusive Guests)

Steaks served with New potatoes and Vegetables or Rustic Chips and Salad with either Black Pepper,
Béarnaise or Red Wine Sauce    (Su,M)


Whole Day Boat Fish
(F,M)
Served with New potatoes and Vegetables or Rustic Chips and Salad with Hollandaise Sauce

Sweets

A Selection of Homemade Ice Cream
Ice Cream or Sorbet served with Biscotti
(V,G,E,M,TN,Su)

A Selection of Three Cornish Cheese
Please choose from our cheese selection
Biscuits, Chutney, Apple

(V,M,E,TN,Su)

    Chocolate Mullionnarie Mousse (Su,M,V,E,G)
Caramel Ice Cream, Tempered Chocolate   

Iced Banana Parfait (V,M,E,G)
White Chocolate and Marzipan Jelly
Banana Bread, Toffee Sauce                         

Victoria Sponge Cheesecake (G,M,E)
Tregothnan Earl Grey Ice Cream                    

Hot Chocolate Fondant (G,M,Su)
Textures of Raspberry, Raspberry Sorbet
(please be advised that there may be a 15 minute wait)

To Finish

Freshly Ground Cornish Roasted Coffee or
Tregothnan Loose Leaf Tea
with Handmade Petit Fours