Three Course Dinner

Choice of Two from each course plus a vegetarian option

Starters

Soup of the moment (GF) (vegan)
served with warm bread

Goat’s cheese, tomato & basil parcel
drizzled with a warm balsamic reduction (v)

Kiln baked salmon
with our homemade new potato salad and herb oil

Cornish crab salad
with pickled cucumber

Chicken Caesar salad
served with a soft poached hen’s egg

Cornish confit duck terrine
with red wine poached pears and toasted rustic bread

Mains

All served with seasonal vegetables

Squash and pistachio roast (GF) (v)
topped with torn feta (optional)

Sweet potato and butterbean crumble (v)
baked with finely chopped walnuts and rosemary

Grilled fillet of local sea bass
with crushed Cornish new potatoes & white wine velouté

Baked Haddock
with lemon caper sauce & roasted new potatoes

Pan seared Cornish chicken breast
with fondant potato & creamed leek sauce

Rich lamb shank
slow roasted with rosemary and garlic served with creamy mash

Traditional beef wellington
Stuffed with chicken & mushroom pate served with Duchess mash

Pan seared pork tenderloin
with a creamy whole grain mustard sauce with hassle back potatoes

Desserts

Elderflower panna cotta
with honey and cinnamon roasted figs

Baked lemon tartlet
with berry compote and clotted cream

Chocolate fudge brownie
with clotted cream vanilla ice cream

Old fashioned Sticky toffee pudding
with toffee syrup

Apple crumble with crème anglaise