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Tuesday 25th October


Carrot and Coriander Soup
Crème Fraiche

Guinea Fowl Caesar Salad
Baby Gem, Crispy Ham, Croutons, Anchovies Dressing (Su,M,G,F)

Cornish Steamed Mussels
Bacon and Leek Sauce, Crusty Bread

Squash Arancini
Wild Mushroom and Cornish Blue Cheese Fricassee, Sage Crisps (V,Su,M)

 Main Course

Slow Roasted Pork Belly
Buttered Mash, Spinach, Carrot Puree, Cider Sauce (Su,M) 

Pan Seared Duck Breast
Fondant Potato, Asparagus, Prune Puree, Rosemary Sauce (Su,M)

Pan Fried Fillet of Sea Bass
Herb Crushed New Potatoes, Fine Beans, Herbs Veloute (F,Su,M)` 

Grilled Fillets of Plaice
Pea and Lemon Risotto, Baby Fennel (F,Su,M) 

Cherry Tomato Tart
Pesto Mash, Red Onion Marmalade, Rocket and Watercress Salad (V,Su,M,G)

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


Sticky Orange Polenta Cake
Blood Orange Sorbet, Orange Jelly

Vanilla Panna Cotta
Blueberry Muffin, Blueberry Compote

Milk and White Chocolate Tart
White Chocolate Soil, Raspberry Sorbet

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