Three Course Dinner

Choice of Two from each course plus a vegetarian option

Starters

Soup of the moment (GF, VG available)
served with warm bread

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

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

Cornish crab salad (GF)
with pickled cucumber

Chicken Caesar salad (GF available)
served with a soft poached hen’s eg

Cornish confit duck terrine (GF available)
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 & butterbean crumble (GF, VG available) baked with finely chopped walnuts and rosemary

Grilled fillet of local sea bass (GF available)
with crushed Cornish new potatoes & white wine veloute

Baked Haddock (GF available)
with lemon caper sauce & roasted new potatoes

Pan seared Cornish chicken breast (GF available)
with fondant potato & creamed leek sauce

Rich lamb shank (GF available)
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 (GF available)
with a creamy whole grain mustard sauce with hassle back potatoes

Desserts

Elderflower panna cotta (GF)
with honey and cinnamon roasted figs

Baked lemon tartlet (V)
with berry compote and clotted cream

Chocolate fudge brownie (GF, VG available)
with clotted cream vanilla ice cream

Old fashioned Sticky toffee pudding (V)
with toffee syrup and Cornish Clotted cream

Apple crumble (V)
with crème anglaise