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DESSERTS
Summer Pudding with Clotted Cream
£5.50
Chambord Black Raspberry Liqueur £2.60
Glazed Cornish Summer Berries with Honey Sabayon and
Blackcurrant Sorbet
£6.00
Innocent Bystander Moscato 2009, Australia, 125ml Glass £5.00
Lavender Brûlée with Shortbread Biscuits
£5.50
Chocolate Tart with Raspberries
£6.50
Mas Amiel Maury VDN, France £5.50 100ml Glass
Summer Fruit Torte with Crème Fraiche
£4.50
Taste of Cornish Cheeses
Menallack Vintage Farmhouse, Cornish Organic Brie, Nanterrow Ewe’s Milk, Whalesborough Cornish Crumbly and Cheesewring Dairy Cornish Blue, Bosvean Goat’s Cheese with Crellow Quince Paste, Crackers and Oatmeal Biscuits
£7.00
Ramos Pinto 10 Year Tawny Port £3.30
Dessert Beer
Greenroom Rogue (7.6%) £4.30 500ml Bottle
Rogue is a strong, dark but amiable beer from the Greenroom Brewery at Sticker. It has a dark copper appearance and deep fruity aroma..
After Dinner Digestifs
Cognac Frapin V.S.O.P. £3.20
A superb cognac sourced exclusively from a single vineyard located in the heart of the Premier Cru du Cognac. Frapin is harmonious with floral and fruity flavours with a delicious soft finish.
Chateau Fontpinot X.O.£5.50
It’s uniqueness combines age, bouquet and finesse with exceptional maturity.
Comte de Lafitte 7 Y.O, Armagnac £3.20
A gentle armagnac with beautiful caramel aromas. A touch of spice on the palate, with a hint of sweetness.
Malts
Ardbeg 10Yr Single Islay Malt £2.90
Deep, Smokey, Peaty Malt, This is Islay!
Imperial 11Yr Speyside Provenance Malt £3.10
Closed in 1998 bottlings of this malt are, understandably rare. This is compounded by the fact that Imperial ran unusually large stills and as one observer commented; "you either make a lot of Imperial or none at all." Big and sweetly smoky with lemon hints and a gentle dryness. Good post-dinner malt.
Auchentoshan 10 Yr. old, Lowland Malt £2.80
Honeyed roundness with hints of coffee and sweet chewy finale
Caol Ila Distillery Islay Single Malt 19Yr. (50%) £7.50
In the classic Islay style, Caol Ila is made predominantly with peated malt and the resulting phenols have a big influence on the final flavour of the whisky, as does the salty coastal air that the Claret casks ‘breathe’ during maturation. It is one of the most approachable Islay malts.
Updated Tuesday July 27, 2010 22:16