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Tuesday 31st May


Caramelised Onion (V,Su,M)

 Seared Scallops
  Pea Puree, Hogs Pudding (Su,M,F)

 Duck Leg Rillette
 Orange Jelly, Toasted Brioche, Salad (Su,M)

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



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

 Slow Roasted Shoulder of Lamb
Minted Crushed Potatoes, Aubergine Puree, Fine Beans, Madeira Sauce (Su,M)

 Slow Roasted Belly and Seared Loin of Pork
Mash Potato, Savoy Cabbage, Apple Puree, Cider Sauce (Su,M)

Pan Fried Fillet of Salmon
  Sauté Chard, Saffron Potatoes, Pepper Coulis (F,Su,M)

Grilled Fillets of Plaice
 Lemon and Herb Crushed Potato, Asparagus,
Pea & Dill Veloute (F,Su,M)

Summer Squash Risotto
Roasted Squash, Toasted Seeds, Sage Crisps (V,Su,M)


 Treacle Tart
Clotted Cream, Fresh Raspberries (M,Su,E,G)

Mixed Berries, Summer Fruit Coulis (M,Su,E)

Cherry Bakewell Tart
Vanilla Ice Cream (M,Su,E,G,TN)

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

Artisan Cheeses, House Chutney, Grapes, 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