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WEEKLY KITCHEN MENU
This menu is created on a weekly basis and is dictated by the availability of the produce of our growers, the meat that our local butchers have to offer and the fish comes straight from Newlyn Market.
Enjoy 3 Courses for £19.50. Served Lunch Tuesday-Saturday from 12pm Dinner Tuesday - Saturday from 5pm.
WEEK COMMENCING TUESDAY 9TH MARCH
STARTERS
Kernow Sashimi Herring Cured in Molasses and Rum, Lemon Honey Fool
Cornish Duck Rillet with Pioneer Toast and Rhubarb Dressing
MAIN COURSES
Grey Mullet with Black Olive Cake and Tomato Coulis
Gara Barton Shank of Venison with Leek Mash and Juniper Sauce
DESSERTS
Apricot and Almond Torte with Sour Cream
College Pudding Fritters with Lemon and Black Treacle Ice Cream
WEEK COMMENCING TUESDAY 2ND MARCH
STARTERS
Wild Garlic Gnocchi with Foraged Leaves and Bocaddon Cheese
Hogs Pudding with Bubble and Squeak, Apple Chutney
MAIN COURSES
Grilled Mackerel with Spring Vegetable Taboulleh and Lemon Honey Onions
Trio of Nancarrow Mutton with Dauphinoise Potato and Caper Sauce
DESSERTS
WEEK COMMENCING TUESDAY 23rd FEBRUARY
STARTERS
Wild Garlic and Jerusalem Artichoke Soup with Artichoke Crisps
Pan-fried Mackerel in Oatmeal with Streaky Bacon and Saffron Mustard Butter
MAIN COURSES
Lemon Sole Fillets with Mushy Peas, Parmentier Potatoes and Parsley Sauce
Slow Cooked Local Belly Pork with Hogs Pudding and Red Onion Mash
DESSERTS
Lord Randall’s Marmalade Pudding with Clotted Cream
Chocolate Brownie with Ice Cream
WEEK COMMENCING TUESDAY 16TH FEBRUARY
STARTERS
Twice Baked Cornish Blue Cheese Soufflé with Rhubarb Coulis
Mezze: Hogs Pudding, Olives, Bocaddon Cheese, Taramasalata Dip and Breads
MAIN COURSES
Grilled Harissa Squid with Wok-fried Greens and Noodles, Mango Salsa
Cassoulet of Cornish Beef Shin, Lamb, Bacon, Sausages and Cannellini Beans
DESSERTS
Vanilla Panna Cota with Bananas
Pancakes with Toasted Almonds, Cornish Heatherbell Honey and Roddas Clotted Cream
WEEK COMMENCING TUESDAY 9th FEBRUARY
STARTERS
Steamed Fowey Mussels with Saffron and Leek Etûvée
Grilled Chermoula Spiced Quail with Winter Taboulleh, Ginger Quince Coulis
MAIN COURSES
Roast Pollack with Bubble and Squeak, Tomato Beurre Blanc
Fricassee of Chicken and Vegetables with Braised Pilaff Rice
DESSERTS
Saffron Bread and Butter Pudding with Roddas Clotted Cream
Warm Citrus Tart with Passion Fruit Syllabub
WEEK COMMENCING TUESDAY 2nd FEBRUARY
STARTERS
Salad of Jerusalem Artichokes, Bacon and Beetroot, Walnut Dressing
Grilled Mackerel with Lime Pepper Fool and Buttered Calvo Nero
MAIN COURSES
Hake with Slow Cooked Baby Leeks and Parsley Sauce
Boccadon Farm Veal Breast, Cannellini Beans, Tomato and Paprika Sauce
DESSERTS
Tiramisu in a Chocolate Box
English Rhubarb with Crumb Biscuit and Vanilla Ice Cream
WEEK COMMENCING TUESDAY 26th JANUARY
STARTERS
Open Ravioli of Cornish Duck with a Poached Duck Egg
Wild Mushroom Soup with Potato Crôute
MAIN COURSES
Pan Fried Red Gurnard with Cauliflower and Red Lentil Dhal
Nancarrow Farm Mutton with Turnip Dauphinoise and Caper Sauce
DESSERTS
Kea Plum and Almond Tart with Vanilla Ice Cream
Orange Marmalade Cheesecake with Orange Muscat Syllabub
WEEK COMMENCING TUESDAY 19TH JANUARY
STARTERS
Potted Hough with Piccalilli and Pioneer Toast
Seared Scallops with Crispy Primrose Bacon and Gevrik Goats Cheese Fondue
MAIN COURSES
Organic West Highland Salmon with Saffron Potatoes, Spring Greens and Leek Soubise
Haggis with Neeps, Tatties and Kale, Root Vegetable Jus
DESSERTS
Steamed Clootie Pudding with Vanilla Ice Cream
Crowdie Brûlée
WEEK COMMENCING TUESDAY 12TH JANUARY
STARTERS
Radicchio and Red Wine Risotto with Allet Goats Cheese Shavings
Smoked Salmon with Fennel and Walnut Salad, Pioneer Toast
MAIN COURSES
Grilled Mackerel with Wok-fried Greens and Noodles, Lemon Honey Onions
Shoulder of Cornish Lamb Tagine with Apricots and Saffron Cous-cous
DESSERTS
Cardamom Square with Stewed Mango and Orange Marmalade Ice Cream
Crowdie Brûlée
WEEK COMMENCING TUESDAY 5TH JANUARY
STARTERS
Stove Seared Pollack on Jerusalem Artichoke Soup with Balsamic Cream
Baked Gevrik Goats Cheese on Aubergine Crôute with Smoked Garlic Coulis
MAIN COURSES
Red Gurnard with Saffron Mash and Spiced Carrot Coulis
Trewithen Pheasant, Fondant Potato, Savoy Cabbage and Root Vegetable Jus
DESSERTS
Citrus Tart with Honeyed Grapefruit and Clotted Cream
Warm Chocolate and Banana Rum Pudding with Ice Cream
WEEK COMMENCING MONDAY 21st DECEMBER
STARTERS
Cornish Fish Soup with Aioli Crôute
Rillet of Trevilley Farm Goose with Apple Sauce and Melba Toast
MAIN COURSES
Grilled Squid with Wok-fried Greens and Noodles, Chilli Jam
Steamed Local Game Pudding with Swede Mash, Kale and Onion Sauce
DESSERTS
Helston Pudding with Clotted Cream
Chocolate Brownie Sundae
WEEK COMMENCING MONDAY 14TH DECEMBER
STARTERS
Open Crab Ravioli with Allet Cheese Shavings
Warm Salad of Wood Smoked Chicken and Chestnuts, Herb and Mustard Dressing
MAIN COURSES
Pan-Fried Wing of Skate with Bacon, Cauliflower and Apple, Sultana Jus
Gara Barton Venison with Spätzle, Chocolate and Black Pepper Sauce
DESSERTS
Cranberry Parfait with Linzertorte Biscuits
Coffee and Date Torte with Crème Fraiche and Toffee Sauce
WEEK COMMENCING MONDAY 7TH DECEMBER
STARTERS
Rillet of Trevilley Farm Goose with Melba Toast and Apple Sauce
Warm Salad of Red Cabbage, Allet Goats Cheese and Hazelnuts, Lemon Honey Dressing
MAIN COURSES
Pollack with Leek Mousse, Saffron, Mussel and Ginger Sauce
Breast of Trewithen Pheasant with Artichoke Dauphinoise, Garlic Café au Lait
DESSERTS
Steamed Helston Pudding with Roddas’ Clotted Cream
Date and Apple Polenta Torte with Mincemeat Syllabub
WEEK COMMENCING MONDAY 30th NOVEMBER
STARTERS
Leek, Mussel and Saffron Soup
Twice Baked Cornish Blue Cheese Soufflé with Red Wine Coulis
MAIN COURSES
Baked Whole Plaice with Parsley Mash and Salsa Verdi
Steamed Game Pudding with Swede Mash, Kale and Grand Venuer Game Sauce
DESSERTS
Sussex Pond Pudding with Clotted Cream
Mincemeat Bombe Alaska with Brandy and Lovage Sauce
WEEK COMMENCING MONDAY 23RD NOVEMBER
STARTERS
½ Partridge with Kale, Primrose Smoked Bacon Sherry and Paprika Sauce
Smoked Cod Latkis with Horseradish and Crème Fraiche Dressing
MAIN COURSES
Roast Skate with Bubble and Squeak, Apple Caper Butter
½ Mallard with Fondant Potato, Red Wine and Root Vegetable Jus
DESSERTS
Espresso Crème Brulee with Petit Financier Biscuits
Hot Battersea Batter Pudding with Vanilla Ice Cream
WEEK COMMENCING MONDAY 16TH NOVEMBER
STARTERS
Wing of St Mawes Smoked Salmon Roulade with Vegetable Escabêche
Cornish Game Broth with Salmis Crôute
MAIN COURSES
Stove-Seared Cod with Cauliflower and Penne Welsh Rarebit
Breast of Trewithen Pheasant with Artichoke Dauphinoise and Garlic Café au Lait
DESSERTS
Chocolate Pizza with Ice Cream
Aphrodite’s Quince, Honey and Almond Pudding with Clotted Cream
WEEK COMMENCING MONDAY 9TH NOVEMBER
STARTERS
Baked Fowey Mussels with Herb Crust and Wilted Greens
Toasted Bocaddon Herb Cheese and Jerusalem Artichoke Rosti with Truffle Dressing
MAIN COURSES
Cornish Fish Bouillabaisse with Saffron Potatoes
Nancarrow Farm Shoulder of Mutton Tagine with Buttered Cabbage
DESSERTS
Warm Chocolate and Ginger Pudding with Ice Cream
Poached Spice English Pear with Rosehip Ice Cream
WEEK COMMENCING MONDAY 2ND NOVEMBER 2009
STARTERS
Scallop, Local Hogs Pudding, Crellow Quince Paste, Chybucca Goats Cheese, Saffron Toast
Trevilley Farm Sweetcorn Soup with Popcorn and Crème Fraiche
MAIN COURSES
Grilled Squid with Wok-fried Greens and Noodles, Chilli Jam
Steamed Game Pudding with Bubble and Squeak, Pontiac Sauce
DESSERTS
Tregothnan Earl Grey Tea Infused Crème Caramel with Cardamom Finger
Spotted Dick with Rodda's Clotted Cream and Anglais Sauce
WEEK COMMENCING MONDAY 26th OCTOBER
STARTERS
Fowey Oysters Leek and Potato Soup with Crème Fraiche
Buttered Crumpet with Scrambled Egg and Wild Mushrooms
MAIN COURSES
Red Gurnard with Pumpkin Mousse, Spinach and Sweetcorn Butter Sauce
Primrose Sausages with Cod Flaked Mash and Puy Lentil Jus
DESSERTS
Warm Pear and Chocolate Tart with Crème Fraiche
Toasted Quince Muffin with Rosehip Ice Cream
WEEK COMMENCING MONDAY 19th OCTOBER
STARTERS
Grilled Squid with Octopus and Sweet Pepper Bouillabaisse
Baked Chybucca Goats Cheese in a Hazelnut Crust with Sloe and Red Wine Coulis
MAIN COURSES
Roast Cod with Haricot Beans Cherry Tomato Stew and Calvo Nero
Grilled Pork Chop with Bubble and Squeak, Apple Sauce
DESSERTS
Chocolate and Beetroot Torte with Crème Fraiche
Baked English Quince with Rosehip Ice Cream
WEEK COMMENCING MONDAY 12th OCTOBER
STARTERS
Breast of Pigeon with Wild Mushroom and Barley Risotto, Sage Butter
Davidstow Cheese Muffin with Poached Egg and Tomato Sauce
MAIN COURSES
Seared Scallops and Black Pudding with Spinach Mash and Leek Jus
Breast of Bocaddon Veal with Pumpkin and Saffron Risotto
DESSERTS
Autumn Steamed Pudding with Rodda’s Clotted Cream
Chopsticks Apple and Chybucca Goats Cheese Tart Tatin with Sloeberry and Red Wine Coulis
WEEK COMMENCING MONDAY 5th OCTOBER
STARTERS
Spiced Crown Prince Squash Soup with Crème Fraiche
Steamed Fowey Mussels with Tomato, Sweet Peppers and Rocket
MAIN COURSES
Grilled Blue Shark Steak with Roast Pumpkin and Apple Beurre Blanc
Kastlah Farm Guinea Fowl with Dauphinoise Potatoes and Thyme Jus
DESSERTS
Gilliam and Day Sonata Strawberry Rice Pudding with Ice Cream
Warm Blackberry and Apple Soup with Cardamom Square and Iced Parfait
WEEK COMMENCING MONDAY 28th SEPTEMBER
STARTERS
Smoked Cornish Duck with Straw Potatoes and Kea Plum Coulis
Baked Chybucca Goats Cheese in a Hazelnut Crust with Sloe and Red Wine Coulis
MAIN COURSES
Grilled Wrasse with Noodles and Greens, Tomato and Sweet Pepper Salsa
Braised Lamb Hearts with Root Vegetable Jus and Garlic Scone
DESSERTS
Apple Pandowdy with Clotted Cream
Lavender Brulee with Sable Biscuits
WEEK COMMENCING MONDAY 21ST SEPTEMBER
STARTERS
Kernow Sashimi Brown Crab Ravioli with Beach Leaves, Leek and Ginger Sauce
Chopsticks Sugar Sweet Pumpkin Risotto with Cobnuts and Bocaddon Soft Herb Cheese
MAIN COURSES
Braised Kernow Sashimi Shark and Bocaddon Veal Tail with Kale, Spätleze and Apple Sauce
Shank of Gara Barton Venison with Leek Mash and Elderberry Jus
DESSERTS
Chopsticks Long Flat Squash Treacle Tart with Rodda’s Clotted Cream
Gilliam and Day Raspberry and Strawberry Sundae with Heatherbell Raw Honey
WEEK COMMENCING MONDAY 14TH SEPTEMBER
STARTERS
Breast of Pigeon with Mushroom Barley Risotto, Sage Butter
Roast Tomato and Basil Soup with Goats Cheese Cream
MAIN COURSES
Seared Scallops with Tagliatelli, Beach Leaves and Saffron Cream
Braised Ox Heart with Bubble and Squeak, Creamed Savoy Cabbage
DESSERTS
Warm Dark Chocolate and Autumn Bliss Raspberry Tart with Crème Fraiche
Blackberry and Apple Parfait with Crumble Biscuit and Clotted Cream
WEEK COMMENCING MONDAY 7TH SEPTEMBER
STARTERS
Primrose Hogs Pudding with Bubble and Squeak, Apple Sauce
Mezze of Olives, Bocaddon Cheese, Cherry Tomatoes, Chutney and Flat Breads
MAIN COURSES
Roast Plaice with Beetroot, Bacon and Potatoes, Garlic Café au Lait
Cornish Chicken and Lobster Fricassee with Braised Rice
DESSERTS
Warm Cardamom Square with Caramelised Apples and Vanilla Ice Cream
Black Fig and Chocolate Samosas with Crème Fraiche and Red Wine Coulis
WEEK COMMENCING TUESDAY 1ST SEPTEMBER
STARTERS
Free-Range Cornish Chicken Livers on a Crumpet with Red Wine and Sloe Berry Coulis
Salad of Fe’ta Cheese, Beans and Olives, with Bruchetta and Basil Pesto
MAIN COURSES
Flash Fried Squid, Greens and Noodles with Chilli Jam
Rack of Cornish Lamb with Trevilley Aubergine and Pinenut Compote, Tomato Jus
DESSERTS
Bramble Dessert Plate: Fool, Jelly, Fritter and Crumble
Katy Apple Tarte Tatin and Vanilla Ice Cream
WEEK COMMENCING MONDAY 24TH AUGUST
STARTERS
Poached Trevaylor Organic Egg on Buttered Homemade Crumpet with Roast Tomato Coulis
Stove-Seared Mackerel with Courgette and Pinenut Bulgar Salad, Marrow Chutney
MAIN COURSES
Roast Plaice with Summer Cabbage, Bacon and Potatoes, Saffron and Chive Sauce
Grilled Bocaddon Calves Liver with Sage and Spring Onion Mash, Apple Jus
DESSERTS
Kea Plum Eves Pudding with Roddas’ Clotted Cream
Lavender Brûlée with Sable Biscuit
WEEK COMMENCING MONDAY 17TH AUGUST
STARTERS
Grilled Trevilley Farm Aubergine, Courgette and Tomato with Nanterrow Goats Cheese Dressing
Primrose Pork Terrine with Chutney and Toast
MAIN COURSES
Stove-Seared Cod with Crushed Potatoes, Blistered Cherry Tomatoes, Thyme Butter Sauce
Grilled Cornish Chicken with Green Vegetable Risotto and Saffron Whipped Cream
DESSERTS
Warm Damson Tart with Vanilla Ice Cream
Peach and Almond Torte with Rodda’s Clotted Cream
WEEK COMMENCING MONDAY 10TH AUGUST
STARTERS
Primrose Bacon and Poached Egg Salad with Herb Mustard Dressing
Courgette and Summer Squash Fritters with Cucumber Salad and Chermoula Mayonnaise
MAIN COURSES
Red Gurnard with Cornish Summer Beans, Tomato and Sweet Pepper Salsa
Bocaddon Veal Liver with Leek Mash and Puy Lentil Jus
DESSERTS
Blackcurrant Parfait with Oatmeal Shortbread Biscuits
Baked Custard Tart with Coronation Strawberries and Roddas’ Clotted Cream
WEEK COMMENCING MONDAY 3RD AUGUST
STARTERS
Cornish Lobster Minestrone Soup with Chive Clotted Cream
Lamb and Pinenut Flat-Breads with Chilli Jam
MAIN COURSES
Pan-Fried Red Bream with Leek Galette and Rosemary Sauce
Terras Farm Duck Leg Tagine with Cous-cous
DESSERTS
Stewed Apricots and Peaches with Vanilla Ice Cream
Fig and Chocolate Torte with Chocolate Ice Cream
WEEK COMMENCING MONDAY 27TH JULY
STARTERS
Salad of Beetroot and Little Gem Lettuce with Bocaddon Cheese Crôute
Grilled Smoked Cornish Duck with Blueberry and Straw Potato Salad
MAIN COURSES
Grilled Whole Plaice with Spring Onion Mash and Roast Tomato Coulis
Char-Grilled Flattened Lemon Cornish Chicken with Basil Crushed Potatoes, Pesto Beurre Blanc
DESSERTS
Blackcurrant Cheesecake and Rodda’s Clotted Cream
Winhams Industry Red Gooseberry Fool and Ginger Biscuits
WEEK COMMENCING MONDAY 20TH JULY
STARTERS
Salad of Seared Red Gurnard and Vegetable Escabeche with Gooseberry Dressing
Trevilley Farm Globe Artichoke with Lemon and Bean Salad, Truffle Dressing
MAIN COURSES
Grey Mullet with Skordalia Potatoes and Aioli Mayonnaise
Grilled Cornish Rump Steak with Saffron and Mustard Mash, Café de Paris Butter
DESSERTS
Mitchell Farm Gooseberry Crumble with Meadowsweet Ice Cream
Tiramisu Cream with Coffee and Kahlua Genoise
WEEK COMMENCING MONDAY 13TH JULY
STARTERS
Fowey Mussels with Courgettes, Saffron and Tomato, Garlic Bruchetta
Locally Grown Vine Leaves Stuffed with Vegetable Taboulleh, Yoghurt Dressing
MAIN COURSES
Pan-Fried Red Bream, Rocket Pesto Crushed Potatoes, Tomato and Pinenut Beurre Blanc
Cornish Leg of Lamb Steaks with Pea, Courgette and Mint Risotto
DESSERTS
Fig and Chocolate Torte with Chocolate Ice Cream
Blueberry Ice Cream with Scotch Pancakes and Clotted Cream
WEEK COMMENCING MONDAY 6TH JULY
STARTERS
Tomato and Basil Pesto Soup with Goats Cheese Crumbs
Pea and Primrose Bacon Tart with Pea Shoots and White Vinaigrette
MAIN COURSES
Deep-fried Lemon Sole Fillets with Crushed New Potatoes and Broad Bean Dip
Pellow Chicken and Lobster Fricassee with Summer Vegetables and Pilaff Rice
DESSERTS
Raspberry Brûlée with Basil Macaroons
Chaud Froid Summer Berries with Honey Sabayon and Vanilla Ice Cream
WEEK COMMENCING MONDAY 29TH JUNE
STARTERS
Cornish Duck: Rillet, Sausage, Ballotine and Quacklings, Rhubarb Sauce
Octopus, Bagel, Lemon and Parsley Salad with Gremolata Dressing
MAIN COURSES
Hake with Olive Crust, Confit Tomatoes and Onions, Rocket Pesto
Salad of Grilled Pellow Chicken and Croutons with Blue Cheese Dressing
DESSERTS
Mitchell Farm Rhubarb Trifle with Clotted Cream
Heligan Cheese with Blackcurrant Cheese, Raspberry Sorbet and Oatmeal Shortbread
WEEK COMMENCING MONDAY 22ND JUNE
STARTERS
Twice Baked Brown Crab Soufflé with Chive Clotted Cream
Asparagus and Wild Chive Filo Tartlets with White Vinaigrette
MAIN COURSES
Stuffed Vine Leaves of Mackerel and Cous-cous with Courgettes and Tzatziki Dressing
Bocaddon Veal Pojaski, Parmentier Potatoes and Roast Tomato Sauce
DESSERTS
Poppy Seed Angel Cake with Stewed Cornish Blueberries and Syllabub
Cherry and Almond Crumble Tart with Vanilla Ice Cream
WEEK COMMENCING MONDAY 15TH JUNE
STARTERS
Brown Crab Chowder with Red Pepper Pancakes
Trevilley Farm Globe Artichokes, Lemon and Broad Bean Salad with White Truffle Dressing
MAIN COURSES
Pan-fried Megrim with Asparagus, Potatoes and Tomato Butter
Grilled Cornish Belly Pork with Skordalia and Gooseberry Sauce
DESSERTS
Peach and Almond Torte with Clotted Cream
Mitchell Farm Gooseberry Stew with Elderflower and Pineapple Sorbet
WEEK COMMENCING MONDAY 8TH JUNE
STARTERS
Falmouth Bay Brown Crab Cakes with Red Pepper Salsa
Grilled Tregassow Asparagus wrapped in Deli Farm Coppa Ham with White Truffle Dressing
MAIN COURSES
Grilled Local Red Bream with Asparagus and Potato Galette, Rosemary Sauce
Bocaddon Veal Tongue with Summer Carrots, Cauliflower Piccalilli and Onion Soubise
DESSERTS
White Chocolate Peach Melba with Strawberry Coulis
Trevaskis Farm Gooseberry Fool with Poppy Seed Shortbread
WEEK COMMENCING TUESDAY 2ND JUNE
STARTERS
Seared Scallops with Asparagus Vichyssoise, Pea Shoots and Mint Cream
Chicken Liver Parfait with Grilled Orange Marmalade and Foccaccia Toast
MAIN COURSES
Seared Cod with Parsley Cous-cous and Lemon Hollandaise
New Season Lamb Chops with Asparagus Primavera Risotto and Roast Tomato Coulis
DESSERTS
Strawberry and Rosehip Jelly with Hawthorn Ice Cream
Poached Fig with Rhubarb and Ginger Ice Cream, Red Wine Coulis
WEEK COMMENCING TUESDAY 26TH MAY
STARTERS
Grilled Primrose Bacon with Tagliatelli, Fat Hen Leaves, Lemon and Parsley Gremolata
Tregassow Asparagus and Wild Chive Filo Tartlets with White Vinaigrette
MAIN COURSES
Grilled Grey Mullet with Watercress Mash and Green Onion Dressing
Braised Terras Farm Duck Leg with Plum and Star Anise Sauce, Spring Vegetable Taboulleh
DESSERTS
Elderflower Brûlée with Lemon Finger Biscuits
Strawberry Custard Tart with Rodda's Clotted Cream
WEEK COMMENCING TUESDAY 19TH MAY
STARTERS
Shaved Tregassow Asparagus with Nanterrow Goats Cheese and Gremolata Dressing
Pan-fried Lamb Sweetbreads with Cauliflower Fritters and White Vinaigrette
MAIN COURSES
Hake with Primrose Chorizo, Potatoes and Peppers, Crab and Tomato Sauce
Braised Bocaddon Veal Cheeks with Crispy Gnocchi and Buttered Nettles
DESSERTS
Junket with Mitchell Farm Strawberries and Poppy Seed Shortbread Biscuits
Spotted Dick Pudding with Hawthorn Ice Cream
WEEK COMMENCING TUESDAY 12TH MAY
STARTERS
Tian of Helford Crab Sandwich with Spring Vegetable Salad
Deep-fried Asparagus with Green Onion Mayonnaise
MAIN COURSES
Papillote of Lemon Sole Fillets with Sprue Asparagus and Saffron Potatoes
Primrose Pork Chorizo Sausages with Hispe Cabbage, Haricot Beans and Tomato Sauce
DESSERTS
Rhubarb, Honey and Saffron Tart with Ginger Anglais
Mitchell Farm Strawberries, Toasted Teacake and Tregothnan Tea Ice Cream
WEEK COMMENCING TUESDAY 5TH MAY
STARTERS
Steamed Asparagus with Wild Herbs and Lemon Hollandaise Sauce
Rillet of Terras Farm Duck with Pioneer Toast and Rhubarb Dressing
MAIN COURSES
Braised Falmouth Bay Conger Eel with Chick Peas, Carrots and Sea Beet
Bocaddon Veal Chop with Boulanger Potatoes, Wild Onions and Thyme Jus
DESSERTS
Baked Citrus Torte with Marmalade Ice Cream
Upside-down Pineapple Pudding with Rodda's’ Clotted Cream
WEEK COMMENCING TUESDAY 28TH APRIL
STARTERS
Tagliatelli with Asparagus, Bacon, Rainbow Chard and Gremolata Dressing
Tregassow Asparagus and Nettle Soup with Tesyn Cheese and Croutons
MAIN COURSES
Papillote of Red Gurnard and Mussels with Spring Vegetables, Leaves and Saffron Potatoes
Pellow Free Range Chicken with Asparagus, Dauphinoise Potato and Wild Garlic Jus
DESSERTS
Rhubarb Sherry Trifle
Hot Pineapple Tarte Tatin with Ice Cream
WEEK COMMENCING TUESDAY 21ST APRIL
STARTERS
Salad of Terras Duck with Rhubarb and Straw Potatoes
Leek, Mussel and Saffron Soup with Chive Cream
MAIN COURSES
Stove-Seared Hake with Poached Egg, Watercress and Cornish "Earlies" Potato Salad
Braised Primrose Herd Shoulder of Pork with Lemon and Rosemary Potatoes
DESSERTS
Ascot Pudding with Clotted Cream
Vanilla Panna Cota with Rhubarb and Crumble Biscuits
WEEK COMMENCING TUESDAY 14TH APRIL
STARTERS
Stove Seared Pollack with Jerusalem Artichokes, Parsley and Jews Ear Mushroom Sauce
Cornish New Potatoes with Crispy Primrose Streaky Bacon, Wild Garlic and Crème Fraiche
MAIN COURSES
Grilled Whole Lemon Sole with Saffron Potatoes and Café de Paris Butter
Slow Cooked Gara Barton Venison Shin with Beetroot, Rhubarb and Puy Lentils
DESSERTS
Prune and Armagnac Parfait with Deep-fried Alexander Fritter and Linzertorte Biscuit
Rice Pudding with Mitchell Farm Rhubarb and Rodda’s Clotted Cream
WEEK COMMENCING TUESDAY 7TH APRIL
STARTERS
Char-Grilled Mackerel Fillet with Barley, Bacon and Garlic Chive Salad, Saffron Dressing
Spiced Carrot and Chick Pea Dip with Grilled Flat Breads
MAIN COURSES
Seared Scallops with Fondant Potato, Rhubarb and Lemon Butter Sauce
Grilled Lambs Liver and Primrose Bacon, with Leek Mash and Onion Gravy
DESSERTS
Mitchell Fruit Farm Rhubarb Fool with Crumble Biscuit
Upside-down Banana Pudding with Orange Ice Cream
WEEK COMMENCING TUESDAY 31ST MARCH
STARTERS
Watercress Gnocchi with Nettles and Poached Trevaylor Organic Egg
Seafood Broth with Clams, Mussels and Beach Leaves with Sour Dough Toast
MAIN COURSES
Seared Hake with Rocket, Tagliatelli and Black Olive Tapenade
Breast of Bocaddon Veal with Boxty Potato and Saffron Buttered Spring Greens
DESSERTS
Lemon Tartlet with Marmalade Ice Cream and Honeyed Pink Grapefruit
Sultana and Ginger Pudding with Butterscotch Sauce
WEEK COMMENCING TUESDAY 24TH MARCH
STARTERS
Cornish Cuisine Smoked Trout Latkis with Watercress Rialta
Pan-fried Lamb Sweetbreads with Cauliflower and White Vinaigrette
MAIN COURSES
Poached Wing of Skate with Chive Mash and Black Butter Sauce
Braised Indian Spiced Terras Farm Duck Leg, Cumin Potato and Lentil Dhal
DESSERTS
Tian of Marmalade Ice Cream and Toasted Teacake with Clotted Cream
Honeyed Pink Grapefruit with Ginger Sabayon and Vanilla Ice Cream
WEEK COMMENCING TUESDAY 17TH MARCH
STARTERS
Ravioli of Rabbit with Wild Sorrel Sauce and Mermaid Grass
Steamed Mussels with Leek and Saffron Cream, Garlic Bruchetta
MAIN COURSES
Hot Smoked Haddock with Mushroom Risotto
Nancarrow Mutton, Loin, Shoulder, Leg, Breast and Pattie with Swede Mash
DESSERTS
Raspberry Queen of Puddings with Anglais Sauce
Warm Chocolate and Dark Atlantic Beer Torte with Ice Cream
WEEK COMMENCING TUESDAY 10TH MARCH
STARTERS
Escabêche of Mackerel with Herb Salad and Lemon Honey Syllabub
Wok-fried Spring Greens with Primrose Bacon, Hazelnut and Orange Picada
MAIN COURSES
Grilled Whole Lemon Sole with Saffron Potatoes
Local Rabbit with Wild Garlic Spätzle and Parsley Sauce
DESSERTS
Mezze of Cornish Blue Cheese with Chocolate, Jam, Seaweed, Biscuit, Rhubarb and Cake
Warm Kea Plum Clafoutie Tart with Vanilla Ice Cream
WEEK COMMENCING TUESDAY 3RD MARCH
STARTERS
Nigel’s Smoked Trout with Celeriac Rémoulade
Bocaddon Veal Patties with Winter Taboulleh
MAIN COURSES
Stove Seared Pollack with Squid Bouillabaisse Lemon and Paprika Potatoes
Pellow Free Range Chicken Breast, Leg, Wing, and Fondant Potato with Leek Jus
DESSERTS
Yorkshire Rhubarb Crumble Tart, Crème Fraiche Sorbet, Marshmallow and Clotted Cream
Saffron Bread and Butter Pudding with Gorse Ice Cream
WEEK COMMENCING TUESDAY 24TH FEBRUARY
STARTERS
Light and Dark Bean Soup with Red Pepper Pancakes
Hot Smoked Mackerel with Blinis, Gribiche Salad and Horseradish Cream
MAIN COURSES
Newlyn Huss, Wild Garlic and Spätzle with Parsley Sauce
Cassoulet of Cornish Brisket, Lamb Shank, Pork Hock, Sausage and Beans
DESSERTS
Pancakes with Cornish Heatherbell Honey, Toasted Almonds and Rodda’s Clotted Cream
Steamed Ginger Syrup Pudding with Gorse Ice Cream
WEEK COMMENCING TUESDAY 17TH FEBRUARY
STARTERS
Local Oxtail and Barley Soup with Horseradish Fool
Stove Seared Whiting with Cauliflower Piccalilli Salad, Apple and Mustard Dressing
MAIN COURSES
Skate with Warm Winter Vegetable Salad, Caper Butter
Tagine of Terras Farm Duck Leg with Lemon Cous-cous
DESSERTS
Hot Organic Mango Tatin with Vanilla Ice Cream
Steamed Admirals’ Pudding with Crowdie Ice Cream
WEEK COMMENCING TUESDAY 10TH FEBRUARY
STARTERS
Taramasalata with Grilled Flat Breads and Dukkah
Rillet of Terras Farm Duck Neck, with Pioneer Toast and Pomegranate Dressing
MAIN COURSES
Red Gurnard with Linguini and Sun-dried Tomato Sauce
Free Range Chicken with Fondant Potato, Leek and Prune Jus
DESSERTS
Steamed Lord Randalls’ Marmalade Pudding with Clotted Cream
Espresso Crème Brûlée with Financier Biscuits
WEEK COMMENCING TUESDAY 3RD FEBRUARY
Due to adverse weather conditions this week, we are experiencing a shortage of local ingredients. We will be running a reduced dinner menu.
WEEK COMMENCING TUESDAY 27TH JANUARY
STARTERS
Grilled Primrose Smoked Bacon with Sun-dried Tomato Linguini, Sage and Red Onions
Kenwyn Soft Goats Cheese and Jerusalem Artichoke Rosti with Parsley Dressing
MAIN COURSES
Ling Fish Sausages with Saffron Mash, Ginger and Carrot Butter
Braised Local Oxtail with January King Cabbage and Puy Lentils, Horseradish Fool
DESSERTS
Upside down Apricot Canary Pudding with Syllabub Cream
Lemon and Black Treacle Parfait with Sable Biscuits
WEEK COMMENCING TUESDAY 20TH JANUARY
STARTERS
Cream of Celeriac Soup with Fritter
Grilled Herring Fillets with Cauliflower Piccalilli Salad
MAIN COURSES
Hot Smoked Hebridean Organic Salmon with Lemon Parsleyed Potatoes and Wilted Greens
Braised Neck of Gara Barton Venison with Bubble and Squeak
DESSERTS
Toasted Selkirk Bannock with Crowdie Ice Cream
3 Cornish Cheeses with Oatmeal Biscuits and Quince Paste
WEEK COMMENCING TUESDAY 13TH JANUARY
STARTERS
Falmouth Bay Mussels with Herb Crust and Wilted Greens
½ Pawton Partridge with Spiced Red Cabbage and Apples, Thyme Jus
MAIN COURSES
Pan-fried Skate with Cauliflower, Bacon and Sultana Jus
Beef Steak and Ox Kidney Suet Pudding with Root Mash, Leek Gravy
DESSERTS
Orange Bavarois with Poached Satsumas and Linzertorte Biscuit
Warm Banana and Ginger Torte with Rum Syrup
WEEK COMMENCING TUESDAY 6th JANUARY
STARTERS
Twice Baked Leek and Davidstow Cheese Soufflé with Onion Soubise
Open Ravioli of Oxtail with Wild Rocket and Wensleydale Cheese
MAIN COURSES
Fillet of Whiting with Mustard and Parsley Crust, Parmentier Potatoes, Thyme Butter
Breast of Trewithen Pheasant, Artichoke Dauphinoise and Green Peppercorn Café au Lait
DESSERTS
Steamed Apple, Apricot and Whisky Roly-poly with Ice Cream
Warm Chocolate Brownie with Clotted Cream
WEEK COMMENCING MONDAY 15TH DECEMBER
STARTERS
Newlyn Fish Soup
Roast Pumpkin and Fennel Salad with Hazelnut Pesto
MAIN COURSES
Monkfish with a Potato Crust, Wilted Greens, Celeriac and Parsley Sauce
Trewithen Pheasant, Red Cabbage and Green Peppercorn Café au Lait Sauce
DESSERTS
Helston Pudding with Rhodda's Clotted Cream
Warm Pear Tatin and Vanilla Ice Cream
WEEK COMMENCING MONDAY 8TH DECEMBER
STARTERS
Fish Fritters with Aioli Mayonnaise
Warm Salad of Toppenrose Gold Cheese and Red Cabbage Salad with Hazelnut Dressing
MAIN COURSES
Cod with Spinach and Potato Mash, Glazed with Bocaddon Cheese Sauce
Roast ½ Mallard with Fondant Potato, Root Vegetables and Bread Sauce
DESSERTS
Cornish Mother Apple and Spiced Oat Crumble with Ice Cream
Baked Pumpkin Cheesecake with Rhodda’s Crème Fraiche
WEEK COMMENCING MONDAY 1ST DECEMBER
STARTERS
Grilled Primrose Herd Hogs Pudding with Jerusalem Artichokes and Apple Sauce
Warm Salad of Red Gurnard, Fennel, Red Onion and Pecans with Balsamic Cream
MAIN COURSES
Hot Smoked Newlyn Cod with Creamed Leeks and Tomato Sauce
Braised Gara Barton Neck of Venison with Beetroot and Horseradish Mash
DESSERTS
Baked Alaska with Anglais Sauce
Espresso Brulee with Sable Biscuits
COMMENCING MONDAY 24TH NOVEMBER
STARTERS
Paunton Estate Partridge with Kale, Primrose Smoked Bacon Sherry and Paprika Sauce
Wood Blewitt Mushroom and Potato Soup
MAIN COURSES
Grilled John Dory with Spinach, Tagliatelli and Hazelnut Pesto
Nancarrow Wethers Braised Shoulder of Lamb with Pumpkin Tagine and Braised Rice
DESSERTS
Baked Pumpkin Cheesecake with Rhodda’s Crème Fraiche
Quince Syllabub with Shortbread Biscuits
COMMENCING MONDAY 17TH NOVEMBER
STARTERS
Red Gurnard Fish Soup
Cheese Muffin with Primrose Bacon and Poached Organic Egg
MAIN COURSES
Seared Scallops with Cauliflower, Caper and Grape Sauce
Trewithan Pheasant with Artichokes, Savoy Cabbage and Rosé Butter Sauce
DESSERTS
Warm Pecan Tart with Crème Fraiche
Cornish Mother Apple and Spiced Oat Crumble with Ice Cream
WEEK COMMENCING MONDAY 10TH NOVEMBER
STARTERS
Primrose Pork and Liver Terrine with Kea Plum Jelly
Pan-fried Squid with Greens and Noodles, Quince and Ginger Dressing
MAIN COURSES
Steamed Black Bream, Lemon, Haricot Bean and Parsley Potage, Whipped Balsamic Cream
Game Pudding with Buttered Kale and Root Vegetable Mash
DESSERTS
Steamed Autumn Pudding with Clotted Cream
Crème Caramel with Crab Apples and Shortbread
WEEK COMMENCING MONDAY 3RD NOVEMBER
STARTERS
Winter Root Vegetable Broth with Potato Crôute
Seared Scallops with Cauliflower, Caper and Grape Sauce
MAIN COURSES
Gurnard and Lobster Sausages with Saffron Mash and Sweet Corn Broth
Braised Shin of Gara Barton Venison with Celeriac Mash
DESSERTS
Baked Quince with Vanilla Ice Cream
Apple and Hazelnut Strudel with Toffee Apple Ice Cream
WEEK COMMENCING MONDAY 27TH OCTOBER
STARTERS
West Country Wood Pigeon with Winter Bulgar Salad and Quince Sauce
Smoked Haddock Brandade with Poached Egg and Tomato Coulis
MAIN COURSES
Pan-fried Whole Plaice with Shrimps, Parmentier Potatoes and Lemon Butter
Primrose Belly Pork with Crackling, Hogs Pudding, Fondant Potato and Apple Sauce
DESSERTS
Saffron Bread and Butter Pudding with Clotted Cream
Crown Prince Squash Treacle Tart with Stem Ginger Ice Cream
WEEK COMMENCING MONDAY 20TH OCTOBER
STARTERS
Baked Toppenrose Gold Cheese in a Hazelnut Crust with Crab Apples and Rosehip Syrup
3 Grilled Fishes with Escabêche Salad and Whipped Balsamic Cream
MAIN COURSES
Pan-Fried Grey Mullet and Saffron Potatoes, Spinach and Parsley Sauce
½ Mallard with Bubble and Squeak, Foraged Mushroom and Root Vegetable Jus
DESSERTS
Panna Cota with Grilled Orange Marmalade
Cornish Mother Apple Tatin with Vanilla Ice Cream
WEEK COMMENCING MONDAY 13TH OCTOBER
STARTERS
Pan-fried Bocaddon Veal Sweetbreads with Pickled Kale
Salad of Roast Pumpkin, Fennel and Tomato with Cobnut Pesto
MAIN COURSES
Fillets of Sole with Cauliflower Dhal, Spinach Puree, Saffron and Grape Sauce
Roast Whole Partridge with Potatoes, Bread Sauce and Greens
DESSERTS
Chocolate and Beetroot Torte
Baked Apple and Toffee Apple Ice Cream
WEEK COMMENCING MONDAY 6TH OCTOBER
STARTERS
Ravioli of Pumpkin and Pinenuts with Basil Sauce
Leek and Mussel Soup
MAIN COURSES
Gurnard and Lobster Sausages with Saffron Mash and Sweet Corn Broth
Shoulder of Nancarrow Mutton with Braised Root Vegetables and Potatoes
DESSERTS
Spotted Dick with Clotted Cream
Chocolate and Kea Plum Pudding with Ice Cream
WEEK COMMENCING MONDAY 29TH SEPTEMBER
STARTERS
Pan-fried Crab Cakes with Herb Salad and Chilli Jam
Warm Salad of Artichoke Barigoule with Bacon and Truffle Dressing
MAIN COURSES
Baked Whole Gurnard Stuffed with Pinenuts, Fennel and Tomato, Pan-fried Greens
Breast of Free Range Otter Valley Chicken with Spinach Cous-cous and Aubergine Caviar
DESSERTS
Saffron Rice Pudding with Ice Cream
Blackberry and Apple Mousse, Parfait and Brioche Pudding with Clotted Cream
WEEK COMMENCING MONDAY 22ND SEPTEMBER
STARTERS
Terrine of Mackerel and Leeks with Gribiche Salad and Pioneer Toast
Baby Corn Fritters with Chilli Cherry Tomato Relish
MAIN COURSES
Pan-fried Skate with September Greens and Noodles, Lemon Honey Onions
Bocaddon Veal Cheeks with Dijon Mustard Crust
DESSERTS
Crown Prince Treacle Tart with Clotted Cream
Late Summer Raspberry and Hawthorn Cheesecake with Cornish Blueberry Sorbet
WEEK COMMENCING MONDAY 15TH SEPTEMBER
STARTERS
Parsnip and Ginger Soup with Apple Doughnuts
Coarse Pork and Chicken Liver Terrine with Damson and Elderberry Jelly
MAIN COURSES
Grilled Mackerel with Vegetable Escabêche Salad and Gazpachio Dressing
Primrose Herd Pork Sausages with Haddock Flaked Mash and Puy Lentil Jus
DESSERTS
Lavender Brûlée
Blackberry and Apple Mousse, Parfait and Brioche Pudding with Clotted Cream
WEEK COMMENCING MONDAY 8TH SEPTEMBER
STARTERS
Bocaddon Veal Flat Breads with Cherry Tomato Relish
Salad of Cornish Cuisine Smoked Trout, Cucumber, Apple and Horseradish Cream
MAIN COURSES
Seared Haddock with Bacon, Saffron Potatoes, Swiss Chard and Parsley Sauce
Terras Farm Duck Leg with Green Onion Mash and Apple Sauce
DESSERTS
Chocolate and Kea Plum Pudding with Ice Cream
Late Summer Fruit and Ginger Torte with Clotted Cream
WEEK COMMENCING MONDAY 1ST SEPTEMBER
STARTERS
Grilled Crevettes with Bloody Mary Gazpachio Dressing
Niçoise Salad of Duck, Olives, Beans, Tomatoes and Egg with Cherry Tomato Relish
MAIN COURSES
Red Gurnard with Leek Mousse and Chive Beurre Blanc
Nancarrow Wethers Lamb with Saffron and Lemon Cous-cous
DESSERTS
Madagascar Vanilla Panna Cota with Strawberries
Raspberry Daiquiri Fool with Garibaldi Biscuits
WEEK COMMENCING MONDAY 25TH AUGUST
STARTERS
Seafood Tagliatelli with Saffron and Tomato Sauce
Filo Quiche of Local Leeks and Potatoes with Mustard Dressing
MAIN COURSES
Seared Haddock with Gazpachio Dressing, and Poached Egg
Primrose Pork with Hogs Pudding, Apple Sauce Cabbage, and Potatoes
DESSERTS
Roast Fig with Bocaddon Black Pepper Cheese and Rosehip Syrup
Stew of Summer Stone Fruits with Lavender Ice Cream
WEEK COMMENCING MONDAY 18TH AUGUST
STARTERS
Pan-fried Lamb Sweetbreads with Blinis and Salsa Verdi
Local Crab Chowder with Brown Crab Toast
MAIN COURSES
Yellow Dusted Grey Mullet with Bacon, Pea and Vermicelli Pasta Stew
Fricassee of Free Range Otter Valley Chicken with Summer Vegetables and Saffron Mash
DESSERTS
Basil Brulee with Pinenut Macaroons
Apple, Rowan and Raspberry Eves Pudding with Toffee Apple Ice Cream
WEEK COMMENCING MONDAY 11TH AUGUST
STARTERS
Seared Scallops with Gazpachio and Basil Cream
Salad of Grilled Quail, Watercress, Pinenuts and Apple Dressing
MAIN COURSES
Stove Seared Cod with Greens, Tagliatelli and Beetroot Tapenade
Grilled Leg of Lamb Steak with Skordalia Potato Tomato and Rosemary Jus
DESSERTS
Peach and Plum Stew with Lavender Ice Cream
Custard Tart with Strawberries and Clotted Cream
WEEK COMMENCING MONDAY 4TH AUGUST
STARTERS
Open Ravioli of Patty Pans, Spinach and Pinenuts with Sage Butter
Smoked Bacon, Broad Bean and Pea Soup with Spring Onion Cream
MAIN COURSES
Grilled Whole Lemon Sole with Parsley Crushed Potatoes
Fricassee of Chicken and Summer Vegetables with Braised Nero Rice
DESSERTS
Lavender Panna Cota with Red Currant Oaty Biscuits
Cherry and Almond Clafoutie with Vanilla Ice Cream
WEEK COMMENCING MONDAY 28th JULY
STARTERS
Local Seafood Tagliatelli with Samphire, Lemon and Parsley
Saffron and Goats Cheese Risotto Cakes with Tomato Sauce
MAIN COURSES
Seared Hake with Courgettes, Blistered Cherry Tomatoes, Basil Pesto Beurre Blanc
Local Pan- Fried Rump Steak Mushrooms "Pont Neuf" Chips, Garlic Aioli
DESSERTS
Glazed "Chaud Froid" Cornish summer Berries with Blackcurrant Sorbet
and Honey Sabayon
Cherry and Almond Tart, Vanilla Ice Cream
WEEK COMMENCING MONDAY 21ST JULY
STARTERS
Local Lamb Patties with Cucumber and Mint Dressing
Allet Goats Cheese, Beetroot and Pinenut Salad with Raspberry Vinaigrette
MAIN COURSES
Fillets of Sole with Potatoes, Wild Greens and Black Olive Tapenade
Breast of Bocaddon Veal with Spinach and Saffron Risotto
DESSERTS
Plate of Cornish Blueberries: Ice Cream, Jelly, Stew, Muffette and Clotted Cream
Mitchell Farm Gooseberry Crumble with Vanilla Ice Cream
WEEK COMMENCING MONDAY 14TH JULY
STARTERS
Salad of Quail, Smoked Bacon with Hazelnut Dressing
Sardines on Toast with Tomato Coulis
MAIN COURSES
Roast Pollack and Spring Onion and Potato Salad with Broad Bean Dip
Braised Local Hearts with Shallots and Saffron Buttered Cabbage
DESSERTS
Raspberry Brûlée with Chocolate Biscuits
Red Gooseberries with Sorbet and Meadowsweet Fritters
WEEK COMMENCING MONDAY 7TH JULY
STARTERS
Courgette and Bean Ribolita Soup
Tagliatelli with Palourde Clams, Tomatoes and Pinenuts
MAIN COURSES
Red Gurnard with Potatoes, Rocket and Tomato Salsa
Medallions of Pork with Grain Mustard Mash and Gooseberries
DESSERTS
Peach and White Chocolate Mousse with Raspberry Coulis
Cornish Blueberries with Scotch Pancakes, and Vanilla Ice Cream
WEEK COMMENCING MONDAY 30TH JUNE
STARTERS
Kenwyn Goats Cheese and Beetroot Salad with Raspberry Vinaigrette
Salad of Grilled Mackerel with Baby Leaves and Gooseberries
MAIN COURSES
Hake in a Herb Crust with Crushed Potatoes and Tomato Coulis
Loin of New Season Lamb with Herb Cous-cous and Green Curry Coulis
DESSERTS
Cheesecake with Cornish Summer Berry Stew
Gooseberry Brûlée with Sticky Lemon Biscuits
WEEK COMMENCING MONDAY 23RD JUNE
STARTERS
Twice-Baked Cauliflower and Blue Cheese Soufflé
Coarse Pork and Liver Terrine with Fruit Chutney
MAIN COURSES
Grilled Mackerel with Potatoes, Spinach and Gooseberries
Braised Aromatic Shoulder of Bocaddon Veal with Parsley Cous-cous
DESSERTS
Raspberry, Rosehip and Lemon Balm Jelly
Rhubarb Crumble Tart with Crème Fraiche
WEEK COMMENCING MONDAY 16TH JUNE
STARTERS
Brown Crab Chowder with Chive Clotted Cream
Salad of Baby Beetroot, New Potatoes and Rocket, Walnut Dressing
MAIN COURSES
Pan-fried Fishcakes with Tomato Salad and Tartar Sauce
Fricasse of Free-Range Otter Valley Chicken, Summer Vegetables and Saffron Braised Rice
DESSERTS
Stewed Gooseberries with Sorbet and Elderflower Fritter
Rum Baba with Strawberries and Cream
WEEK COMMENCING MONDAY 9TH JUNE
STARTERS
Steamed Asparagus with Petit Tomato Salad
Lamb Kofta with Cucumber and
Mint DressingMAIN COURSES
Grilled John Dory with Green Vegetable Cous-cous, Lemon Bean Dip
Braised Boccadon Veal Cheeks in Mustard and Herb Crust, Saffron Buttered Greens
DESSERTS
Strawberry Parfait with Shortbread
Pinenut and Honey Tart with Grapefruit and Elderflower Coulis
WEEK COMMENCING MONDAY 2ND JUNE
STARTERS
Saffron Fish Fritters with Petit Herb Salad and Chilli Sauce
Primrose Herd Hogs Pudding with Bubble and Squeak, Rhubarb Sauce
MAIN COURSES
Pan-fried Escalopes of Monkfish with Asparagus, Potatoes, Courgettes and Lemon Dressing
Grilled Otter Farm Free Range Chicken with Tagliatelli and Hazelnut Dressing
DESSERTS
Plum and Almond Pudding with Ice Cream
Elderflower and Sherry Trifle
WEEK COMMENCING TUESDAY 27TH MAY
STARTERS
Filo Quiche of Tregassow Asparagus and Chives with White Vinaigrette
Pan-fried Kidneys with Sherry and Dijon Mustard Sauce
MAIN COURSES
Hake with Cuttlefish Bouillabaisse, Lemon and Thyme Potatoes
Noisette of New Season Local Lamb with Asparagus Mash and Rosemary Sauce
DESSERTS
Steamed Rhubarb "Hat" Pudding with Ice Cream
Espresso Coffee Brûlée with Chocolate Biscuits
WEEK COMMENCING TUESDAY 20TH MAY
STARTERS
Falmouth Bay Brown Crab and Watercress Soup with Buttered Crab Toast
Tregassow Asparagus wrapped in Primrose Bacon with White Vinaigrette
MAIN COURSES
Lemon Sole Fillets, Asparagus, Saffron Potatoes and Black Olive Sauce
Fricasée of Free Range Chicken with Cous-cous, Saffron and Red Pepper Sauce
DESSERTS
Plate of Chocolate Desserts
Strawberry Bombe Alaska with Elderflower Custard
WEEK COMMENCING TUESDAY 6TH MAY
STARTERS
Baked Tesyn Cheese and Sprue Asparagus Bruchetta with Herb Salad
Saffron Fish Soup with Rouille Crôute
MAIN COURSES
Red Gurnard with Leek and Potato Mousse, Mussel Sauce
Grilled Free Range Chicken, Asparagus and Tuscan Bread Salad, Caesar Dressing
DESSERTS
Hazelnut Bakewell Tart with Vanilla Ice Cream
Banoffee and Chocolate Sundae with Shortbread Crumbs
WEEK COMMENCING TUESDAY 29TH APRIL
STARTERS
Warm Salad of Octopus, New Potatoes and Parsley with Gremolata
Simply Grilled Local Asparagus with olive Oil and Balsamic Vinegar
MAIN COURSES
Grilled Monkfish with Asparagus, Tagliatelli, and Red Pepper Picada
Roast Primrose Herd Belly Pork with Puy Lentils and Root Vegetable Jus
DESSERTS
Mitchell Farm Strawberry Parfait and Toasted Teacake with Clotted Cream
Sussex Pond Pudding with Vanilla Ice Cream
WEEK COMMENCING TUESDAY 22ND APRIL
STARTERS
Baked Tesyn Cheese on a Salad of Baby Carrots, Honey and Thyme Dressing
Fish Patties with Petit Herb Salad and Mango Salsa
MAIN COURSES
Pan-fried Skate with Haricot Bean and Tomato Stew
Grilled Leg of Lamb Steak with Pea and Nettle Risotto
DESSERTS
Apricot and Ginger Torte with Clotted Cream
Rhubarb Fool with Champagne Jelly and Crumble Biscuit
WEEK COMMENCING TUESDAY 15TH APRIL
STARTERS
Escabêche of Mackerel with Radicchio Leaves, Lime and Honey Fool
Warm Salad of Ox-Tail, Rosti, Spring Vegetables and Apple Mustard Dressing
MAIN COURSES
Red Mullet with Saffron Risotto Cakes and Red Pepper Sauce
Chicken with Asparagus Pancakes, Chive Mash and Bocaddon Cheese Fondue
DESSERTS
Passion Fruit Torte with Crème Fraiche
Bread and Butter Pudding with Vanilla Ice Cream
WEEK COMMENCING TUESDAY 8TH APRIL
STARTERS
Asparagus Pancakes with Nanterrow Sheep’s Cheese and Tomato Dressing
Pan-fried Bocaddon Veal Sweet Breads with Rainbow Chard and Salsa Verdi
MAIN COURSES
Mackerel, Asparagus, Tagliatelli, Leaves and Roast Tomato Dressing
Citrus Braised Shank of Local Lamb with Cous-cous and Wilted Greens
DESSERTS
Chocolate, Rum and Banana Pudding with Ice Cream
Lemon and Black Treacle Parfait with Sticky Lemon Biscuits
WEEK COMMENCING TUESDAY 1ST APRIL
STARTERS
Pan-fried Bocaddon Veal Kidneys with Sherry and Paprika, White Sprouting Broccoli Shoots
Fish Sausage with Sea Beet and Ginger Squash Sauce
MAIN COURSES
Lemon Sole Fillets with Samphire, Saffron Potatoes and Black Olive Sauce
Trevilley Farm Rabbit with Gnocchi, Wild Garlic Leaves and Café au Lait Sauce
DESSERTS
Pink Grapefruit with Honey Sabayon and Mango Sorbet
Passion Fruit Torte with Crème Fraiche
WEEK COMMENCING TUESDAY 25 TH MARCH
STARTERS
Warm Salad of Free Range Smoked Chicken and Leeks with Caesar Dressing
Orecchiette Pasta, Scallops and Cime di Rape with Roast Tomato Sauce
MAIN COURSES
Roast Haddock, Cauliflower and Penne Pasta Galette, Welsh Rarebit Sauce
Grilled Terras Farm Duck with Red Cabbage and Apple Salad
DESSERTS
Custard Tart with Garibaldi Biscuits and Clotted Cream
Snowdon Pudding with Vanilla Ice Cream
WEEK COMMENCING TUESDAY 18TH MARCH
STARTERS
Primrose Herd Petit Salle with Apples and Chutney Coulis
Watercress, Beetroot and Cornish Fe’ta Cheese Salad with Hazelnut Dressing
MAIN COURSES
Roast Pollack with Bacon, Cabbage and Potato Sauerkraut, Parsley Sauce
Boiled Leg of Cornish Mutton with Dauphinoise Potatoes and Onion Soubise Sauce
DESSERTS
Kea Plum Jam Roly-poly with Vanilla Ice Cream
Dark Chocolate, Mango and Chilli Mousse with Chocolate Shortbread
COMMENCING TUESDAY 11TH MARCH
STARTERS
Smoked Mackerel Pate with Pioneer Toast and Shallot Marmalade
Pan-fried Lambs Kidneys with Boxty Potato Cake and Balsamic Jus
MAIN COURSES
John Dory with Nero Noodles and Lemon Butter Sauce
Gara Barton Neck of Venison with Leek Mash and Rich Game Sauce
DESSERTS
Pinenut Tart with Lemon, Honey and Saffron Ice Cream
Rhubarb Fool, Champagne Jelly and Crumble Biscuit
WEEK COMMENCING TUESDAY 4TH MARCH
STARTERS
Pissaladière of Spring Leeks and Onions with Menallack Cornish Smoke Cheese
Saffron Fish Fritters with Rouille and Petit Herb Salad
MAIN COURSES
Grilled Mackerel with Winter Vegetable Taboulleh and Yoghurt Dressing
Bocaddon Sweet and Sour Calves Tongue with Camarangue Rice, Greens and Capers Fritters
DESSERTS
Spotted Dick with Clotted Cream
Rhubarb Fool with Crumble Biscuits
WEEK COMMENCING TUESDAY 26TH FEBRUARY
STARTERS
White and Dark Mushroom Soup with Potato Crôute
Salad of Grilled Monkfish with Red Pepper and Hazelnut Dressing
MAIN COURSES
Hake Baked on Bay leaves and Potatoes, Tomato Butter Sauce
Gara Barton Neck of Venison Rolled in a Herb Crust with Mustard Mash and Red Wine Sauce
DESSERTS
Tropical Fruit Soup with Sorbet and Filo Tuiles
Tiramisu with Chocolate Shards
WEEK COMMENCING TUESDAY 19TH FEBRUARY
STARTERS
Chick Pea Dip with Grilled Flat Breads
Grilled Belly Pork, Broccoli Leaves and Red Pepper Picada
MAIN COURSES
Skate with Chive Mash, Onion Fritters, Caper and Onion Mayonnaise
Silverside of Nancarrow Beef with Root Vegetables and Crushed Potatoes
DESSERTS
Pineapple and Star Anise Mousse with Langue de Chat Biscuits
Pear and Chocolate Tart with Vanilla Ice Cream
WEEK COMMENCING TUESDAY 12TH FEBRUARY
STARTERS
Free Range Chicken Liver Parfait with Brioche
Grilled Squid with Petit Salad and Mango Salsa
MAIN COURSES
Grilled John Dory with Beetroot Root Vegetables, Puy Lentil Sauce
Moroccan 6 Spice Free Range Chicken with Lemon and Olive Cous-cous
DESSERTS
Saffron Bread and Butter Pudding with Clotted Cream
Devils’ Carrot Cake with Chocolate and Orange Parfait
WEEK COMMENCING TUESDAY 5TH FEBRUARY
STARTERS
Breast of Pigeon with Purple Broccoli, Potato Pancake and Apple Sauce
Braised Red Chicory on Bruchetta with Allet Goats Cheese and Red Wine Coulis
MAIN COURSES
Scallops with Haggis, Greens and Ginger Butter Sauce
Grilled Lambs Liver with Sage and Onion Polenta, Calvo Nero, Thyme Sauce
DESSERTS
Banoffee Fool with Gingernut Crumbs
Pancakes with Almonds, Honey and Clotted Cream
WEEK COMMENCING TUESDAY 29TH JANUARY
STARTERS
Pan-fried Kidneys with Paprika and Sherry on Thyme Buttered Toast
Salad of Grilled Red Mullet with Broccoli Rape and Watercress Vinaigrette
MAIN COURSES
Roast Pollack with Artichoke Dauphinoise, Thyme Butter Sauce
Braised Local Oxtail with Cauliflower and Mustard Mash
DESSERTS
Baked Chocolate Alaska
Mincemeat Pudding with Ice Cream
WEEK COMMENCING TUESDAY 22ND JANUARY
STARTERS
Smoked Haddock and Celeriac Soup
Beetroot and Goats Cheese Salad with Pinenuts and Rocket Pesto
MAIN COURSES
Seared Organic Salmon with Barley, Leek and Potato Risotto, Thyme and Truffle Sauce
Pot Roasted Whole Partridge with Black Pudding and Root Vegetable Sauce
DESSERTS
Mull of Kintyre Cheddar with Oatmeal Biscuits
Selkirk Bannock with Honey and Glayva Parfait
WEEK COMMENCING TUESDAY 15TH JANUARY
STARTERS
Terrine of Skate with Pickled Vegetables and Balsamic Cream
Pan-fried Breast of Pigeon with Pappardelle Pasta and Walnut Dressing
MAIN COURSES
Pan-fried Black Halibut with Lemon Thyme Potatoes, Arrabiata Sauce
Breast of Guinea Fowl with Red Wine and Radicchio Risotto
DESSERTS
Lord Randall’s Orange Marmalade Pudding with Clotted Cream
Pineapple Torte with Ginger Squash Ice Cream
WEEK COMMENCING TUESDAY 8th JANUARY
STARTERS
Rillet of Trevilley Farm Goose with Melba Toast and Chutney Coulis
Open Ravioli of Scallops, Purple Sprouting Broccoli and Thyme Sauce
MAIN COURSES
Roast Conger Eel with Barley and Potato Risotto, Lemon and Caper Butter
Primrose Pork Sausages with Cod Flaked Mash and Puy Lentil Jus
DESSERTS
Banana Panna Cotta with Financier Fairy Cake
Mango and Chocolate Bread and Butter Pudding with Clotted Cream
WEEK COMMENCING MONDAY 17TH DECEMBER
STARTERS
Primrose Herd Hogs Pudding with Bubble and Squeak and Cranberry Sauce
Saffron Fish Fritters with Rouille and Petit Salad
MAIN COURSESGrilled Bream, Rocket Noodles and Black Olive Tapenade Beurre Blanc
Grilled Bocaddon Farm Calves Liver, Chive Mash and Onion Gravy
DESSERTS
Pumpkin Cheesecake and Orange Marmalade Ice-Cream
Chocolate Brownie Sundae
WEEK COMMENCING MONDAY 10TH DECEMBER
STARTERS
Pigeon with Artichoke Rosti, Fig and Black Pepper Sauce
Pear and Goats Cheese Tatin, Red Wine and Walnut Dressing
MAIN COURSES
Seared Organic Salmon with Parsley Mash, Puy Lentil Sauce
Braised Aromatic Nanterrow Mutton with Winter Vegetable Taboulleh
DESSERTS
Mincemeat Parfait with Sable Biscuits and Cranberries
Helston Pudding with Brandy Sauce
WEEK COMMENCING MONDAY 3RD DECEMBER
STARTERS
Chestnut, Bacon and Haricot Bean Soup
Warm Salad of Goats Cheese, Red Cabbage and Quinces with Hazelnut Dressing
MAIN COURSES
John Dory with Bubble and Squeak, Apple Butter Sauce
Fricassee of Chicken, Leeks and Barley with Saffron and Turnip Dauphinoise
DESSERTS
Warm Sticky Date Pudding with Caramel Sauce
Raspberry Brulee with Macaroons
WEEK COMMENCING MONDAY 26TH NOVEMBER
STARTERS
Butternut Squash, Fennel and Sun-dried Tomato Risotto with Allet Goats Cheese
Saffron Seafood Bouillabaisse with Rouille Crôute
MAIN COURSES
Fillets of Brill with Leek and Sausage Mousse, Rocket Tagliatelli and Apple Gremolata
½ Mallard with Celeriac Mash, Root Vegetable Jus
DESSERTS
Pear Tatin with Vanilla Ice Cream
Lemon Syrup Pudding with Clotted Cream
WEEK COMMENCING MONDAY 19TH NOVEMBER
STARTERS
Grilled Primrose Bacon with Poached Egg and Chutney Dressing
Twice Baked Cheddar Cheese and Chive Soufflé with Crème Fraiche
MAIN COURSES
Deep Fried Haddock with Chunk Chips and Rouille
Osso Buco of Gara Barton Venison with Garlic and Parsley Mash
DESSERTS
Apple Pie with Gwavas Clotted Cream
Poached Quince with Chocolate Samosa and Vanilla Ice Cream
WEEK COMMENCING MONDAY 12TH NOVEMBER
STARTERS
Terrine of Chicken and Game with Toasted Brioche
Filo Tartlet of Local Waxy Potatoes and Allet Cheese with Red Onion Marmalade
MAIN COURSES
Pan-fried Halibut with Spring Onion Rosti and Chive Crème Fraiche
Cassoulet of Beef Shin, Bacon and Haricot Beans with Root Mash
DESSERTS
Spotted Dick with Gwavas Clotted Cream
Prune and Armagnac Parfait with Shortbread
WEEK COMMENCING MONDAY 5TH NOVEMBER
STARTERS
Field Mushroom Soup with Truffle Arome
King Harry Mussels with Cheese and Herb Crust, Picada Greens
MAIN COURSES
Pan-fried Whole Sole with Fal Bay Shrimps and Lemon Butter, Parsleyed Potatoes
Roast ½ Mallard with Apple and Squash Compote and Bread Sauce
DESSERTS
Pumpkin Cheesecake and Gwavas Clotted Cream
Poached Quinces with Vanilla Ice Cream
WEEK COMMENCING MONDAY 29TH OCTOBER
STARTERS
Stove Seared Fillets of Lemon Sole with a Broad Bean Salad, Whipped Balsamic Cream
Grilled Primrose Petit Salle with Puy Lentils and Crab Apple Coulis
MAIN COURSES
Seared Scallops and Black Pudding with Parsley Mash and Root Vegetable Sauce
Breast of Chicken with Wild Mushrooms, Lardons, Shallots and Fondant Potato
DESSERTS
Chocolate and Pecan Tart with Gwavas Clotted Cream
Trio of Apple Fritters, Baked Apple and Toffee Apple Ice Cream
WEEK COMMENCING MONDAY 22ND OCTOBER
STARTERS
Leek and Mussel Soup
Cornish Coppa Ham with Local Charentais Melon
MAIN COURSES
Grilled Red Mullet with Saffron and Red Pepper Risotto Cakes, Thyme Butter Sauce
Trewithian Estate Pheasant Salmis with Cabbage and Bacon Salad
DESSERTS
Autumn Pudding with Prune and Armagnac Ice Cream
Tregothnan Tea and Ginger Panna Cotta with Petit Buttered Tea Cake
WEEK COMMENCING MONDAY 15TH OCTOBER
STARTERS
Cornish Coppa Ham with Local Charentais Melon and Mustard Fruits
Pissaladière of Aubergine, Goats Cheese and Pinenuts with Petit Herb Salad
MAIN COURSES
Pan-fried Whole North Cornwall Rainbow Trout with Braised Rice and Shrimp Butter
Rich Game Pudding with Artichoke and Potato Dauphinoise
DESSERTS
Strawberry Jam Roly Poly with Anglais Sauce
Roast Fig in Filo Tartlet with Almond Crème Patissier
WEEK COMMENCING MONDAY 8TH OCTOBER
STARTERS
Pan-fried Crabcakes with Petit Herb Salad and Chilli Jam
Salad of Apples, Artichokes, Beetroot and Hazelnuts, Crab Apple Coulis
MAIN COURSES
Grilled Squid with Black Risotto and Thyme Butter Sauce
Tagine of Lamb Shank and Quince with Apple Cous-cous
DESSERTS
Warm Treacle Tart with Vanilla Ice Cream
Cider Apple Soup with Fritters and Raspberry Sorbet
WEEK COMMENCING MONDAY 1ST OCTOBER 5-10pm
STARTERS
Rillet of Trevilley Farm Goose with Crellow Plum Jelly
Roast Uchi Kuruchi Squash with Thyme and Citrus Peelings, Crème Fraiche
MAIN COURSES
John Dory with Cauliflower and Onion Dhal, Spiced Carrot Coulis
Primrose Pork Sausages with Haddock Flaked Mash, Red Wine and Puy Lentil Jus
DESSERTS
Roast Quince with Vanilla Ice Cream
Chocolate and Blackberry with Gwavas Farm Clotted Cream
WEEK COMMENCING MONDAY 24TH SEPTEMBER
STARTERS
Salad of Cornish Apples, Primrose Bacon and Allet Goats Cheese with Crab Apple Coulis
Ravioli of Falmouth Bay Lobster with Spinach and Nutmeg Sauce
MAIN COURSES
Skate with Smoked Bacon, Beetroot and Swiss Chard, Lemon and Caper Butter
Braised Shin of Beef with Herb Dumplings and Root Vegetable Mash
DESSERTS
Tregothnan Tea and Ginger Panna Cotta with Petit Toasted Tea Cake
Baked Apple with Walnut and Sultana Filling, Toffee Crab Apple and Clotted Cream
WEEK COMMENCING MONDAY 17TH SEPTEMBER
STARTERS
Sweetcorn and Apple Soup with Corn Fritters
Crab with Tagliatelli, Spinach and Allet Cheese
MAIN COURSES
Red Gurnard Braised with Leeks, Tomatoes, Fennel Leaves and Vanilla Butter
Aromatic Terras Farm Duck Leg with Sea Spiced Courgettes and Swiss Chard, Aubergine Caviar
DESSERTS
Butterscotch Pudding with Raspberry Sorbet
Hot Plum Tatin with Vanilla Ice Cream
WEEK COMMENCING MONDAY 10TH SEPTEMBER
STARTERS
Courgette Flower and Baby Corn Fritters with Cherry Tomato and Chilli Relish
Primrose Pork Brawn with Peach and Tomato Chutney, Melba Toast
MAIN COURSES
Citrus Spiced Mackerel, Swiss Chard and Noodles, Tamarind Butter Sauce
Grilled Calves Liver with Chorizo, Apples and Potatoes, Sage and Onion Jus
DESSERTS
Kea Plum Parfait with Almond Filo Leaves
Blackberry and Apple Pudding with Toffee Apple Ice Cream
WEEK COMMENCING MONDAY 3RD SEPTEMBER
STARTERS
Smoked Eel with Organic Scrambled Egg and Toasted Soldiers
Primrose Pork Brawn with Peach and Tomato Chutney, Melba Toast
MAIN COURSES
Pan-fried Wing of Skate with Beetroot, Caper and Potato Salad
Braised Neck of Lamb with Saffron and Apple Cous-cous
DESSERTS
Scotch Pancakes with Kea Plum Stew and Brown Bread Ice Cream
Apple Tatin with Vanilla Ice Cream
WEEK COMMENCING MONDAY 27TH AUGUST
STARTERS
Saffron Fish Fritters with French Beans and Chermoula Mayonnaise
Wood Roasted Aubergines, Courgettes and Tomatoes with Basil Bruchetta
MAIN COURSES
Red Gurnard with Stuffed Courgette Flower, Swiss Chard and Spiced Carrot Coulis
Grilled Cornish Sirloin Steak with Tomato and Feta Salad
DESSERTS
Kea Plum Crumble Tart with Vanilla Ice Cream
Blackberry and Apple Summer Pudding with Clotted Cream
WEEK COMMENCING MONDAY 20TH AUGUST
STARTERS
Pan-fried Rabbit Patties with Plum and Star Anise Dressing
Spider Crab Chowder with Brown Crab Toast
MAIN COURSES
Grilled Escalopes of Monkfish with Niçoise Salad and Basil Dressing
Breast of Chicken with Swiss Chard, Saffron Cous-cous and Aubergine Caviar
DESSERTS
Strawberry Pavlova with Clotted Cream
Apple and Raspberry Eves Pudding with Vanilla Ice Cream
WEEK COMMENCING MONDAY 13TH AUGUST
STARTERS
Scotch Quails Eggs with Salad Hearts and Chutney
Escabêche of Mackerel and Vegetables with Balsamic Whipped Cream
MAIN COURSES
Red Gurnard with Stuffed Courgette Flower and Swiss Chard, Carrot Coulis
Rack of Cornish Lamb, Saffron Potatoes, Vegetables and Mint Jus
DESSERTS
Strawberry Parfait with Shortbread
Warm Chocolate and Raspberry Pudding with Clotted Cream
WEEK COMMENCING MONDAY 6TH AUGUST 5-9pm
STARTERS
Smoked Bacon and Shallot Filo Tart with Chive Vinaigrette
Ribolita Vegetable Soup, Red Pepper Pistou
MAIN COURSES
Grilled Monkfish with Vegetable Caponata and Basil Beurre Blanc
Fricassee of Chicken with Lemon and Saffron Sauce, Pilaff Rice
DESSERTS
Summer Fruit Soup with Raspberry Sorbet and Nasturtiums
Peach and Chocolate Mousse
WEEK COMMENCING MONDAY 30TH JULY 5-9pm
STARTERS
Soup Bowl of Buttered Peas, Broad Beans and Swiss Chard with Poached Egg
Mezze of Allet Goats Cheese, Deli Farm Salami, Melon, Chutney, Breads and Olives
MAIN COURSES
Grilled Whole Mackerel with Fennel and Patty Pan Confit, Orange Dressing
Grilled Leg of Lamb Steak with Cous-cous and Tomato Salsa
DESSERTS
Lavender Brulee
Chaud-froid Berries Glazed with Honey Sabayon served with Tayberry Sorbet
WEEK COMMENCING MONDAY 23TH JULY
STARTERS
Tian of Crab and Cucumber with Avocado Salsa
Lamb and Pinenut Flat Breads with Yoghurt Dressing
MAIN COURSES
Seared Hake with Patas Bravas, Spinach and Crème Fraiche
Fillet of Primrose Pork with Fennel and Orange Dressing, Vegetable Taboulleh
DESSERTS
Trevilley Farm Plum and Almond Tart with Clotted Cream
Raspberry Sundae
WEEK COMMENCING MONDAY 16th JULY 5-9pm
STARTERS
Sautéed Pigeon with Lemon Honey Onions and Cous-cous Salad
Vine Tomatoes, Mozzarella, Olive and Basil Salad
MAIN COURSES
Grilled Red Mullet with Chorizo and Nero Risotto
Terras Farm Roast Duck with Sage and Onion Mash, Puy Lentil Sauce
DESSERTS
Tayberry Cheesecake with Sorbet
Baked Cherry and Chocolate Bombe Alaska
WEEK COMMENCING MONDAY 9th JULY 5-9pm
STARTERS
Pea Soup and Scallops
Strawberry, Pinenut and Tuscan Bread Salad
MAIN COURSES
Grilled Grey Mullet with Skordalia and Tomato Salsa
Roulade of Chicken, Coppa Ham and Goats Cheese with Linguini and Basil Sauce
DESSERTS
Gooseberry and Honeycomb Parfait with Sticky Lemon Finger Biscuits
White Chocolate, Vodka and Tayberry Mousse with Macaroons
WEEK COMMENCING MONDAY 2nd JULY 5-9pm
STARTERS
Warm Salad of Pigeon, Bacon and Beetroot with Raspberry Vinaigrette
Escabêche of Mackerel and Vegetables with Balsamic Cream
MAIN COURSES
Grilled John Dory with Skordalia Potatoes and Tomato and Coriander Salsa
Grilled Lambs Liver Spring Onion Mash, Pineapple Sage and Puy Lentil Sauce
DESSERTS
Custard Tart with Strawberries and Cream
Syllabub with Raspberries and Shortbread
WEEK COMMENCING MONDAY 25th JUNE 5-9pm
STARTERS
Summer Vegetable Broth with Red Pepper Pistou
Warm Salad of Artichoke Barigoule with Spinach and Lemon Basil Dressing
MAIN COURSES
Grilled Whole Lemon Sole with Crushed Potatoes and Chermoula Mayonnaise
Terras Farm Aromatic Duck Leg with Vegetable Taboulleh
DESSERTS
Apricot and Peach Stew with Vanilla Ice Cream
Raspberry Brulee with Almond Macaroons
WEEK COMMENCING MONDAY 18th JUNE
STARTERS
Torn Gevrik Goats Cheese and Beetroot Salad with Olive Bruchetta
Salad of Primrose Bacon, Organic Poached Egg and Endives with Gooseberry Dressing
MAIN COURSES
Roast Monkfish with Saffron Potatoes, Courgette and Tomato Compote
Cornish Fillet Mignon, Horseradish Crust, Roast Summer Garlic and Potatoes, Tomato Salsa
DESSERTS
Peach and Cherry Summer Ginger Torte with Gwavas Clotted Cream
Warm Gooseberry Tart with Raspberry Crush
WEEK COMMENCING MONDAY 11th JUNE
STARTERS
Cornish Mezze of Coppa Ham, Allet Goat’s Cheese, Asparagus and Crellow Quince Membrio
Terrine of Skate with Cucumber Salad and Tzatziki Dressing
MAIN COURSES
Seared Scallops with Fondant Potato and Lobster Vanilla Sauce
Ox Tongue with Spring Onion Mash, Baby Carrots and Beetroot
DESSERTS
Saffron Bread and Butter Pudding
Panna Cotta with Rhubarb
WEEK COMMENCING TUESDAY 5th JUNE
STARTERS
Ravioli of Falmouth Bay Lobster with Spinach and Orange Dressing
Primrose Pork Pie Terrine with Rhubarb Chutney
MAIN COURSES
Papillote of Megrim Sole and Saffron Vegetables
Grilled Breast of Chicken with Vegetable Tabbouleh and Yoghurt Dressing
DESSERTS
Our Own Elderflower Ice Cream with a Drop of PX over it
Upside-down Gooseberry Pudding with Clotted Cream
WEEK COMMENCING TUESDAY 29th MAY
STARTERS
Potted Mackerel with Cucumber Salad and Tzatziki Dressing
Salad of Grilled Duck and Confit Leg with Soused Cherries
MAIN COURSES
Grilled Whole Lemon Sole with Baby Potatoes and Mayonnaise
Primrose Herd Pork and Sundried Tomato Sausages with Onion Polenta Mash
DESSERTS
Strawberry Terrine with Elderflower Ice Cream
Saffron, Apricot and Pinenut Torte
WEEK COMMENCING TUESDAY 22nd MAY
STARTERS
Wood Roast Chicken and Sweet Pepper Salad, Caesar Dressing
Baked Gevrik Goats Cheese with Rosti Potato, Baby Spinach and Rhubarb
MAIN COURSES
Crab Linguini with Chilli, Fennel and Tomato Sauce
Leg of Lamb Steak with Green Curry Dressing and Vegetable Tabbouleh
DESSERTS
Chocolate Nemesis
Rhubarb Crumble Tart with Clotted Cream
WEEK COMMENCING TUESDAY 15th MAY
STARTERS
Potted Mackerel with Gazpachio Dressing
Bowl of Buttered Asparagus, Broad Beans, Nettles and Bacon
MAIN COURSES
Roast Hake with Celeriac and Rosti Potato, Parsley Sauce
Primrose Herd Pork and Sundried Tomato Sausages with Onion Polenta Mash
DESSERTS
Chocolate and Strawberry Mille-Feuille
Pink Grapefruit and Wild Honey Bavarois
WEEK COMMENCING TUESDAY 8th MAY
STARTERS
Shaved Asparagus, Lemon and Parsley Dressing, Blissful Mozzarella, Bruchetta
Poached Duck Egg with Bacon Salad and White Mustard Dressing
MAIN COURSES
Seafood Tagliatelli with Crab Sauce
Pan-fried Lambs Liver with Asparagus Mash and Sage Butter
DESSERTS
Cherry and Almond Tart with Vanilla Ice Cream
Rhubarb Jelly and Cream
WEEK COMMENCING TUESDAY 1st May
STARTERS
Asparagus Filo Tartlet with Organic Poached Egg and Herb Salad
Hogs and Black Pudding with Pickled Greens and Relish
MAIN COURSES
Seared Hake with Nero Noodles and Gazpachio Dressing
Trio of Fillets, Beef, Lamb and Pork with Spring Onion Champ and Thyme Soubise
DESSERTS
Strawberry Parfait with Almond Tuiles
Lemon Cheesecake with Mango and Passion Fruit Compote
WEEK COMMENCING TUESDAY 24th APRIL
STARTERS
Crab and Watercress Chowder
Warm Salad of Sweetbreads, Broad Bean Shoots and Salsa Verdi, Aioli Crôute
MAIN COURSES
Seared Haddock with Cauliflower Timbale and Vegetable Tagine
Chicken and Asparagus with Primavera Risotto
DESSERTS
Custard Tart with Mitchell Farm Strawberries
Peach and Polenta Torte
WEEK COMMENCING TUESDAY 19th APRIL
STARTERS
Steamed Cornish Asparagus and Rainbow Chard with White Vinaigrette
Warm Salad of Confit Duck, Bubble and Squeak, Rhubarb Chutney
MAIN COURSES
Grilled Escalopes of Monkfish with Haricot Bean and Rocket Salad, Lemon Mayonnaise
Primrose Pork Fillet Tonnata with Spinach, Gnocchi and Tomato Sauce
DESSERTS
Rosemary Brulee with Cumin Biscuits
Rum Baba with Mango and Passion fruit Stew
WEEK COMMENCING TUESDAY 10th APRIL
STARTERS
Grilled Mackerel with Curly Endive and Rhubarb Salsa
Pan-fried Ox-Heart with Pickled Walnuts and Herb Aioli
MAIN COURSES
Fillet of Skate with Vegetable Escabêche and Whipped Balsamic Cream
Pan-fried Rib-eye Steak with Dijon Mustard Crust, Parmentier Potatoes
DESSERTS
Spotted Dick with Custard
Chocolate and Orange Jaffa Tart
WEEK COMMENCING TUESDAY 3rd APRIL
STARTERS
Asparagus Soup with Garlic Cream
Salad of Grilled Primrose Bacon with Poached Egg and White Vinaigrette
MAIN COURSES
Rabbit and Vegetable Tagine with Apple Cous-cous
Roast Monkfish with Tagliatelli and Basil Pesto Sauce
DESSERTS
Coffee Tiramisu Trifle
Lemon, Almond and Cream Cheese Torte
WEEK COMMENCING TUESDAY 27th MARCH
STARTERS
Pan-fried Morcilla with Grilled Vegetables and Red Onion Marmalade
Baked St. Anthony’s Goats Cheese, Petit Salad, Hazelnut Dressing
MAIN COURSES
Grilled Black Bream with Cime de Rape, Lemon, Parsley and Garlic Dressing
Primrose Pork Sausages with Whiting Flaked Mash and Onion Gravy
DESSERTS
Rhubarb Jelly and Clotted Cream
Tiramisu in a Chocolate Box
WEEK COMMENCING TUESDAY 20th MARCH
STARTERS
Potted Primrose Ham and Greens with Rhubarb Chutney
Root Vegetable Broth
MAIN COURSES
Seared Cod with Cauliflower Timbale and Raisin Sauce
Casserole of Lamb Chop, Hearts, Kidney, Liver and Sweetbread with Dumplings
DESSERTS
Raspberry Eton Mess
Turkish Yoghurt Cake with Pear and Passion Fruit Sauce
WEEK COMMENCING TUESDAY 13th MARCH
STARTERS
Brown Crab Chowder
Open Ravioli of Purple Sprouting Broccoli, Feta and Grilled Peppers, Basil Pesto Cream
MAIN COURSES
Red Gurnard with Vegetable Escabêche and Buttered Spinach
Breast of Duck, Savoy Cabbage, Bacon and Potato Sauerkraut, Juniper and Black Pepper Jus
DESSERTS
Bread Pudding with Barwick Farm Clotted Cream
Lemon Syllabub with Lady’s Fingers
WEEK COMMENCING TUESDAY 6th MARCH
STARTERS
Soup of Onions with Tesyn Cheese Crôute
Bacon Lardons, Capers, Greens and Tagliatelli in a Tomato Sauce
MAIN COURSES
Witch Sole with Hazelnut Crust, Fennel Confit and Orange Dressing
Boiled Brisket of Beef with Mustard Mash and Parsley Sauce
DESSERTS
Spotted Dick with Clotted Cream
Pear and Date Filo with Crème Patissier
WEEK COMMENCING TUESDAY 27th FEBRUARY
STARTERS
Brown Crab with Watercress, Gnocchi and Parmesan
Warm Salad of Chicken Livers, Broccoli Shoots and Pinenuts with Orange Picada Dressing
MAIN COURSES
Mackerel with Vegetable Escabêche and Yoghurt Dressing
Grilled Primrose Herd Petit Salle with Spring Greens, Leek Mash
DESSERTS
Banana and Genoise Custard
Rhubarb Meringue Tart with Stem Ginger Sauce
WEEK COMMENCING
TUESDAY 20th FEBRUARYSTARTERS
Wild Mushroom, Potato and Barley Soup
Ling and Lemon Grass Patties with Mango Salsa
MAIN COURSES
Red Gurnard with Carrot and Potato Dhal, Chilli Fried Red Onions
Breast of Chicken with Black Pudding Farce, Carrot and Swede Mousse
DESSERTS
Sticky Ginger Cake
Pancakes with Lemon, Honey Almonds and Barwick Farm Clotted Cream
WEEK COMMENCING TUESDAY 13th FEBRUARY
STARTERS
Filo Tartlet of Halloumi Cheese and Jerusalem Artichokes
Chicken and Sweetbread Terrine with Gribiche and Crisp breads
MAIN COURSES
Pollack Wrapped in Smoked Bacon, Bubble and Squeak, Rosemary Sauce
Rack of Cornish Lamb with Leek Dauphinoise, Tomato and Winter Savoury Sauce
DESSERTS
Tiramisu in a Chocolate Box
Orange and Passion fruit Torte
WEEK COMMENCING TUESDAY 6th FEBRUARY
STARTERS
Cured Pilchard, Olive, and Tomato Risotto with Parmesan
Warm Salad of Primrose Herd Hogs Pudding, with Quince and Garlic Dressing
MAIN COURSES
Fillets of Sole with Sorrel Mash and Lemon Butter Sauce
Duck Leg with Red Wine and Root Vegetable Sauce. Served with Puy Lentil Potato Cake
DESSERTS
Devil’s Carrot and Chocolate Cake
Rice Pudding Brulee with Apricot Stew
3 COURSES £19.50
WEEK COMMENCING TUESDAY 30th JANUARY
EVENING SPECIALS 5 – 9pm
STARTERS
Spiced Carrot and Lentil Dhal with Flat Breads and Rocket Salad
Saffron Fish Soup with Rouille Crôute
MAIN COURSES
Mackerel with Lemon Honey Onions, Rocket and Noodles
Pan-fried Rump Steak with Mushroom Crust and Parmentier Potatoes
DESSERTS
Upside-down Pineapple Pudding with Stem Ginger Custard
Crème Caramel with Lemon Biscuits
WEEK COMMENCING TUESDAY 23rd JANUARY
STARTERS
Haggis with Neeps and Tatties
Gravalax of Organic Salmon with Pioneer Bread and Horseradish Dressing
MAIN COURSES
Seared Haddock with Cauliflower and Macaroni Cheese, Salsa Verdi
Cassoulet of Duck, Toulouse Sausage, Beef Shin, Pork Belly, Mutton Neck and Haricot Beans
DESSERTS
Saffron Bread and Butter Pudding with Ice Cream
Passion Fruit and Glayva Fool with Shortbread Biscuits
WEEK COMMENCING TUESDAY 16th JANUARY
STARTERS
Filo Tartlet of Halloumi Cheese and Jerusalem Artichokes
Lamb Koftas with Flat Breads and Yoghurt Dressing
MAIN COURSES
Grilled John Dory with Pappardelle, Confit Red Onions, Lemon and Thyme Gremolata
Roast Loin of Petit Salle Primrose Pork with Apples, Puy Lentils and Kale
DESSERTS
Spotted Dick with Mincemeat Parfait
Baked Custard Tart’s with Clotted Cream
WEEK COMMENCING TUESDAY 9th JANUARY
STARTERS
Warm Salad of Tuscan Bread, Smoked Bacon and Davas Sheep’s Cheese, Rocket Pesto
Smoked Haddock Chowder with Poached Egg
MAIN COURSES
Red Gurnard with Fennel and Sweet Potato Confit, Orange and Thyme Dressing
Breast of Chicken in a Squash and Apricot Tagine, with Lemon Cous-cous
DESSERTS
Saffron’s Chocolate Brownie Sundae
Helston Pudding with Clotted Cream
WEEK COMMENCING TUESDAY 2nd JANUARY
STARTERS
Winter Salad of Chicken, Wild Mushrooms and Barley, Saffron Dressing
Seared Salmon with Red Cabbage Salad, Apple Coulis
MAIN COURSES
Red Mullet with Olive Crust, Tagliatelli and Rocket Pesto
Loin of Mutton with Beetroot Mousse, Rosti Potato, Caper Sauce
DESSERTS
Baked Orange Marmalade and Ginger Torte
Iced Mincemeat Parfait with Hazelnut Shortbread
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