The Menus The Kitchen About us
DESSERTS
Milk Chocolate Crème Brûlée with Coffee and Walnut Cake £6.00
De Bortoli Show Muscat Liqueur £3.00 50ml Glass
Lord Randall’s Pudding with Rodda’s Clotted Cream
St Germain Elderflower Liqueur £2.50
Lemon Posset, Lemon and Black Treacle Parfait with Sticky Biscuits £5.50
Domaine de Grand Montmirail Muscat Beaumes £4.80 100ml Glass
Warm Ginger and Banana Torte with Crowdie Ice Cream £5.50
Rosebank Distillery 16 Yr. Lowland Malt £3.00
Cornish Blue Cheese with Launceston Fruit Cake£5.00
Malamado, Malbec, Familia Zuccardi 2005 100ml Glass £4.00
Taste of Cornish Cheeses:Menallack Farmhouse, Cornish Organic Brie, , Cheesewring Dairy Blue, Tala Hard
Ewe’s Milk and Keltic Gold with Chutney, Crackers and Oatmeal Biscuits. £7.50
Penpont Porter (5.80%) 500ml Bottle £4.20
After Dinner Digestifs
Cognac Frapin V.S.O.P. £4.20
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.£ 7.70
It’s uniqueness combines age, bouquet and finesse with exceptional maturity.
Comte de Lafitte 7 Y.O, Armagnac £3.70
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 £4.40
Deep, Smokey, Peaty Malt, This is Islay!
Imperial 11Yr Speyside Provenance Malt £3.40
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.
Rosebank Distillery 16 Yr. Lowland Malt £3.00
Bottled at their preferred strength of 50% from a single claret finished wine cask.
Caol Ila Distillery Islay Single Malt 19Yr. (50%) £7.70
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 Wednesday February 01, 2012 11:42