WEEKLY KITCHEN MENU
Due To The Popularity of Our Dinner Special Menu in January We Will Be Continuing Weekly Specials Every Week. Enjoy a 3 Course Dinner for £19.50. Served Tuesday - Saturday from 5pm (Monday-Saturday from May-December)
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
Fricasse 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 Croute
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 Raddichio 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 Boccadon 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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