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Wednesday 28th September 2016


Caramelised Cornish Onion Soup
Shallot Rings

Ham Hock Terrine
Piccalilli, Toasted Brioche, Salad

Grilled Fillet of Sole
Pea Puree, Tartare Sauce, Batter Bits

Saffron Polenta Cake
Ratatouille, Pesto (V,Su,TN,M)

 Main Course

Seared Venison Loin
Dauphinoise Potato, Parsnip Puree, Red Cabbage, Port Sauce (Su,M) 

Pan Fried Medallions of Turkey
Cocotte Potatoes, Savoy Cabbage with Bacon, Spinach Puree, Madeira Sauce (Su,M,G)

Pan Fried Fillet of Mackerel
Chowder, Samphire (F,Su,M)` 

Roasted Fillet of Sea Trout
Saffron Potatoes, Rainbow Chard, Pepper Coulis (F,Su,M)

Coriander Gnocchi
Roasted and Pureed Carrots, Curried 3 Bean Salad, Mango Chutney (V,Su,M,G)

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


Chocolate Parfait
Chocolate Sauce, Raspberry Sorbet (M,Su,E) 

Cherry Cheesecake
Mango Sorbet (M,Su,E,G)

Glazed Lemon Tart
Blood Orange Sorbet (M,Su,G,E)

A Selection of Homemade Ice Cream

Ice Cream or Sorbet served in a Brandy Basket

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


A Selection of Six Cornish Cheese
Please choose from our cheese selection
Biscuits, Chutney and Grapes

(V,M,E,TN,Su) (£5.95 Supplement)

To Finish

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

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