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THE DISH LIST

Just in case you've missed a dish when we've changed our menu, this page will become a resting place for your future inspirations and our favourites, happy cooking.

SOUPS AND APPETISERS

SOUPS

Apple and Sweetcorn Soup

Asparagus Soup with Crème Fraiche and Chives

Wood Blewitt Mushroom and Potato Soup

Celeriac Soup with Fritter and Balsamic Cream

Oxtail Soup with Barley and Horseradish Fool

Red Gurnard and Sweet Pepper Bouillabaisse with Pistou

Leek Soup with Potato and Smoked Tesyn Crôute

Mussel, Leek and Saffron Soup

Squid and Red Pepper Bouillabaisse with Pistou

Parsnip and Ginger Soup with Apple Doughnut

Winter Root Vegetable and Barley Broth, Potato Crôute

Roast Garlic and Patty Pan Squash Soup

Jerusalem Artichoke and Parsley Soup

Broccoli Soup with Blue Cheese Fritters

Cornish Fish Soup with Rouille

Spider Crab Chowder

Spider Crab Minestrone

Chick Pea and Summer Vegetable Soup

Yellow Tomato and Taleggio Soup

Flageolet Bean, Courgette and Tomato Soup

Celeriac Soup with ‘Cornish Blue’ Cheese Fritters

Leek, Nettle and Potato Soup with Whipped Balsamic Cream

Smoked Haddock Chowder with Poached Egg

VEGETARIAN STARTERS

Kenwyn Soft Goats Cheese and Jerusalem Artichoke Rosti, Parsley Dressing

Courgette Flowers with Fingals Cheese, Parsley and Caper Salad

Garlic Flat Breads with Lentil Dhal and Cucumber Dressing

Patty Pan Risotto with Calvo Nero and Crème Fraiche

Deep Fried Tesyn Cheese with Summer Roasted Vegetables, Orange Dressing

Warm Comice Pear Tatin with Fingals Goats Cheese and Red Wine Coulis

Filo Tartlet of Halloumi Cheese and Garlic Potatoes, Yoghurt Dressing

Twice Baked Davidstow Cheese and Leek Soufflé with Onion Soubise

Fingals Goats Cheese Baked in Choux Buns with Rhubarb Coulis

Baked Toppenrose Gold Cheese, Hazelnut Crust and Crab Apples

FISH STARTERS

Escabêche of Mackerel with Herb Salad and Lemon Honey Syllabub

Slashed Pilchards with Harissa and Pickled Broccoli

Grilled Prawn Pancake with Mango Salsa and Herb Salad

Deep-fried Smoked Fish Latkis with Celeriac Salad

Smoked Salmon with Fennel and Walnut Salad, Herbert Cream Cheese

Pan-fried Falmouth Bay Shrimps with Aioli Dip and Grilled Foccaccia

Pan-fried Crevettes Flambéed with Ricard and Cream Sauce, Garlic Bruchetta

Whiting with Cauliflower Piccalilli Salad, Apple Mustard Dressing

Grilled Squid with Lime and Cucumber Salad, Chilli Jam

Seared Cod with Beetroot, Parsley and Caper Salad

Spider Crab with Chilli Greens, Noodles and Tomato Dressing

Taramasalata with Grilled Flat Breads and Dukkah

Cornish Cuisine’s Smoked Trout with Celeriac Rémoulade

Warm Salad of Soused Mackerel, Wilted Spinach and Balsamic Cream

Panzanella of Fingals Cheese, Pine nuts and Pilchards with Cheese Dressing

Stove Seared Fillets of Dover Sole with Warm Wild Mushroom Salad

Potted Mackerel and Leeks with Caper Salad and Pioneer Toast

Tian of Spider Crab and Chive Mayonnaise, with Citrus Salsa

MEAT STARTERS

Rillet of Terras Farm Duck Neck, Pioneer Toast, Pomegranate Dressing

Chicken and Sweetbread Terrine with Gribiche Sauce and Crisp Breads

Red Cabbage and Crispy Bacon Salad with Apple Coulis

Rillet of Wild Rabbit and Pork, Chutney and Brown Pioneer Toast

Carpaccio of Free Range Duck, Celery and Apple Salad, Bullace Plum Sauce

½ Pawton Partridge with Kale, Primrose Smoked Bacon, Sherry and Paprika Sauce

Lamb and Aubergine Koftas with Tzatziki Dressing

Black Pig Chipolatas with Curly Endive Salad and White Mustard Dressing

Grilled Flattened Quail with Curly Endive and Potato Salad, Peach Chutney

Cornish Salami, Beans, Davas Cheese, Breads, Olives and Blistered Tomatoes

Cornish Ham, Vegetable Piccalilli and Scotch Quails Egg

Warm Salad of Aromatic Lamb, Rocket and Cous-cous

Pork Terrine with Apple and Sultana Chutney, Brown Toast

Carpaccio of Beef Fillet, Rocket and Potato Salad, Truffle Vinaigrette

Hogs Pudding with Bubble and Squeak, Apple Coulis

Warm Salad of Smoked Bacon and Mozzarella Cheese with Red Pesto

Warm Salad of Grilled Duck, Cherries and Rosti Potato

Chicken Liver Parfait, Toasted Brioche, Grilled Orange Marmalade

½ Pigeon with Rosti Potato, Apples, Red Wine Coulis

Breast of Wood Pigeon with Winter Bulgar Salad and Quince Sauce

Pigeon with Wild Mushroom Barley Risotto, Parsley and Walnut Dressing

Mezze Plate;

 Bocaddon Herb Cheese, Deli Farm Salami, Mustard Fruits, Chickpea and Sesame Dip, Baby Carrots, Asparagus, Herbert Cheese, Buffalo Cheese, Vegetable Dip, Spiced Davidstow, Salt n Pepper Popcorn, Manchego, Blistered Tomatoes, Quince, Cornish Feta, Broad Bean Dip, Blistered Cherries, Flat Breads, Roast Garlic, Aubergine Dip, Apple Chutney, Red Cabbage, Lemon Heligan Cheese, Roast Beetroot, Vegetable Crisps, Saffron Breads, Roast Chestnuts, Carrot Dip, Dukkah,

MAIN COURSES

 Fish

Pan-fried Grey Mullet with Watercress Mash and Parsley Sauce

Grilled Whole Lemon Sole with Saffron Potatoes and Café de Paris Butter

Pan-fried Newlyn Huss with Wild Garlic and Spätzle, Parsley Sauce

Seared Falmouth Bay Scallops with Saffron Mash and Ginger Butter Sauce

Fillets John Dory with Goats Cheese and Wild Garlic Tagliatelli, Tomato Coulis

Stove Seared Cod with Bouillabaisse and Lemon Paprika Potatoes

Squid with Nero Noodles and Cuttlefish Bouillabaisse

Grilled Red Mullet with Warm Niçoise Salad

Seared Cod with Vegetable Dhal and Crème Fraiche

Lobster Raviolis, Oysters and Spinach with a Pecorino Cheese Gratin

Deep-fried Skate with Baked Pumpkin and Lemon Honey Onions

Red Gurnard with Saffron Potatoes, Spinach, Mussels and Fennel Sauce

Baked Haddock in a Potato Crust, Smoked Bacon and Goats Cheese Risotto

Fillet of Brill with Olives, Pinenuts and Tagliatelli, Hazelnut Pesto

Braised Monkfish, Confit Fennel, Potatoes, Parsley and Tomato Nage

Grilled John Dory with Pappardelle, Confit Red Onions, Lemon and Thyme Gremolata

Grilled Red Gurnard with Wilted Greens, Orange and Sun-dried Tomato Salad

Grilled Tuna with Tomato Bruchetta on Spinach Salad

Grilled Sea bass with Basil and Rocket Tagliatelli, Black Olive Beurre Blanc

Baked Whole Red Mullet, Warm Citrus Winter Salad, Pomegranate Molasses

Stove Seared Codling, Summer Crop Borlotti Beans, Cherry Tomatoes and Parsley

Seared Haddock with Cauliflower and Macaroni Cheese, Salsa Verdi

Grilled Mackerel with Wok-fried Noodles, Green Curry Dressing

Poached Fillet of Brill, with Saffron Mash and Ginger Butter Sauce

Seared Hake, Crushed Potatoes, Broad Bean Dip

Roast Pollack with Asparagus Mash, Thyme Sauce

Roast Plaice Fillet with Cous-cous and Vegetable Tagine

Roast Fillet of Megrim with Saffron Mash, Chive Sauce

Pan-fried Fillet of Brill, Basil Citrus Seasoning and Vegetable Caponata

Dover Sole with Celeriac Fritters and Mustard Mayonnaise

Grilled Sea Bass with Olive Oil Crushed Potatoes and Broad Bean Dip

Salmon in Garlic and Ginger, with Wok fried Greens and Noodles

Steamed Plaice with Chive and Mussel Mash, Saffron and Corn Sauce

Roast Haddock with Red Onion Mash, Parsley and Lentil Sauce

Pan-fried Blue Shark, Crushed Raja Red Potatoes, Aioli Mayonnaise

Red Gurnard with Chive Crushed Potatoes, Fennel and Orange Beurre Blanc

Megrim with Basil Crust, Wilted Greens and Lemon Thyme Sauce

Steamed Tronçon of Turbot with Crab and Potato Salad

Grilled Monkfish with Apple Cous-cous, Vanilla Butter Sauce

Grilled Fillets of John Dory with Saffron Mash, Chive Sauce

Red Gurnard with Pappardelle Pasta, Marsh Samphire and Saffron Sauce

Roast Pollack with Cauliflower and Macaroni Cheese, Salsa Verdi

Grilled Jumbo Tiger Prawns with Aioli Mayonnaise and Herb Salad

Seared Haddock with Flageolet Beans and Rosemary Butter

Shark Fingers in Beer Batter, Crushed Potatoes, Aioli Mayonnaise

Steamed Turbot with Samphire and Herb Noodles, Chive Clotted Cream

Ling Fish Sausages with Parsnip Mash and Ginger Café au Lait

Hake Wrapped in Pancetta with Fennel Cous-cous, Orange Dressing

Grilled John Dory with Apple Cous-cous, Vanilla Butter Sauce

Fillet of Monkfish with Red Pepper Crust, Thyme and Vegetable Butter

Steamed Turbot with Pea and Root Vegetable Mash, Chive Clotted Cream

Braised Red Gurnard with Tagliatelli, Fennel and Orange Sauce

Porbeagle Shark with Black Pepper and Red Onion Marmalade, Wilted Greens

Steamed Tronçon of Turbot with Leek Mousse and Saffron Etuvee

Red Mullet with Basil, Grilled Peppers and Yellow Beef Tomatoes

Grilled Fillet of Line Caught Sea Bass with Saffron Mash, Chive Sauce

Bouillabaisse of Gurnard, Haddock, Mackerel and Mussels with Saffron Rouille

Braised Skate with Pancetta, Peas and Pappardelle Pasta

Grilled John Dory with Wilted Greens and Salsa Verdi

Pan-Fried Falmouth Bay Scallops with Saffron Mash and Ginger Butter Sauce

Porbeagle Shark with Lemon, Honey Onion Sauce and Cous-cous

Fillets of Megrim Sole with Basil Mash and Tomato Butter Sauce

Stove Seared Pollack with Cauliflower, Greens and Bacon Hash, Sultana Jus

Char Grilled Squid and Chorizo Sausage, Pinenut Tabbouleh, Mango Salsa

Grilled Red Mullet with Black Olive Mash and Spinach Foam

Seared Pollack with Saffron and Parmesan Risotto, Spiced Tomato Coulis

Stove Seared Cod with Cauliflower, Greens, Bacon and Sultana Jus

Seared Scallops and Chorizo Sausage with Fennel Confit Mash

Poached Skate with Refried Flageolet Beans, Cucumber and Mint Yogurt Dressing

Grilled Red Mullet with Fennel Confit, Capers and Tomatoes

Monkfish Wrapped in Serrano Ham with Red Wine and Radicchio Risotto

Braised Red Gurnard with Lemon Honey Onions and Crispy Noodles

Ling Fish Sausages with Crushed Potatoes, Wilted Kale and Mango Salsa

Roast Hake with Walnut and Bacon Mash, Red Pesto

Seared Hake with Spring Onion Champ, Beetroot Jus

Scallops and Chorizo Sausage with Fennel Confit, Tomato Sauce

Roast Cod with Warm Tomato, Red Onion and Rocket Salad, Red Pesto

Braised Red Mullet with Garlic and Sweet Pepper Vegetable Stew

Seared Pollack with Spring Onion Champ, Beetroot Jus

Dover Sole with Wok Fried Greens and Noodles, Olive Tapenade

Grilled Red Mullet with Saffron Risotto

Pan-fried Newlyn Huss, Wild Garlic and Spätzle with Parsley Sauce

Stove Seared Hake, with Braised Oxtail, Barley and Creamed Cabbage

Grilled Line-caught Sea Bass, Pumpkin and Barley Risotto, Balsamic Cream

Salmon Fish Cake with Summer Fruit Salsa and Mixed Salad

Char-grilled Mackerel with Vegetable Escabeché Salad

Cornish Fish Stew with Crushed Potatoes

Line-caught Sea Bass with Saffron, Fennel and Potato Confit, Tomato Nage

Falmouth Bay Scallops with Red Pepper Risotto Cakes, Spinach Cream

Red Gurnard with Sweet Pepper Cous-cous and Orange Dressing

Roast Hake with Bubble and Squeak, Rosemary and Red Wine Sauce

Pan-fried Medallions of Monkfish with Sauerkraut and Green Peppercorn Sauce

Roast Cod with Bacon, Spätleze, Black Kale, Parsley and Caper Sauce

Grilled Mackerel with Tagliatelli and Lemon Honey Onions

Steamed Brill with Red Pepper Mash and Buttered Fal Bay Shrimps

Whole Megrim Sole stuffed with Olive and Tomato Tapenade, Pesto Mash

Pan-fried Medallions of Monkfish, Milanese Risotto Cake, Chilli Jam

Grilled Grey Mullet with Olive Mash and Parsley Sauce

Cold Seafood Bowl of Asparagus Tips, Spider Crab, Oysters, Prawns, Langoustines with Chermoula Mayonnaise and Pioneer Bread

Vegetarian

Patty Pan Risotto with Calvo Nero

Tagliatelli with Tomato, Capers and Rocket

Sun-dried Tomato Polenta with Grilled Vegetables, Saffron and Tomato Dressing

Pumpkin with Red Pepper and Goats Cheese Risotto Cake, Wilted Ruby Chard

Chick-pea Falafels with Green Summer Vegetable Ratatouille, Crème Fraiche

Timbale of Aubergine Pine nuts and Tomatoes, Saffron Cous-cous

Lemon and Green Vegetable Risotto with Herb Oil and Gremolata

Grilled Onion Polenta, Peppers and Courgettes, Saffron and Tomato Dressing

Flageolet Bean Cake with Sea Spiced Aubergine Noodles and Crème Fraiche

Pave of Wild Mushrooms and Potatoes with Mushroom Soubric

 Spring Baby Vegetables with Green Pea Puree in a Garlic and Herb Tuile

Wok Fried Saffron Noodles with Baby Leaves, Capers and Tomato Coulis

Baked Gevrik Goats Cheese on Tomato Bruchetta with Sprue Asparagus

Open Ravioli of Aubergine, Courgette and Tomatoes with Deep Fried Capers

Winter Stew of Trevilley Root Vegetables, Beans and Lentils, Horseradish Croute

Tuscan Bread Salad with Heligan Cheese, Pinenuts and Strawberry Beer Vinaigrette

Aubergine and Summer Squash Timbale with Spinach Cous-cous and Tomato Coulis

Savoy Cabbage Stuffed with Barley and Winter Root Vegetables, Beetroot Coulis

Risotto of Flageolet Beans with Wilted Greens and Saffron Cream

Linguini with Butternut Squash, Parsley and Walnut Pesto

Meat

Ballotine of Guinea Fowl with Apricot and Parsley Tabbouleh

Breast of Cornish Guinea Fowl, Celeriac Mash, Parsley and Truffle Jus

Local Guinea Fowl with Apple, Cabbage and Potato Cake, Shallot Soubise

Roast Magret of Duck with Sweet Potatoes and Star Anise Jus

Breast of Duck with Wilted Greens and Mango Salsa

Duck Leg, with Baby Carrots, Lemon and Honey Sauce, Vegetable Tabbouleh

Roast Grampound Farm Duck, Sage and Onion Mash, Pan Juices

½ Mallard with Bubble and Squeak Wild Mushroom and Root Vegetable Jus

½ Mallard with Fondant Potatoes, Buttered Greens, Fig and Black Pepper Jus

Roast Cornish Partridge with with Chorizo, Cabbage and Potatoes, Thyme Sauce

Breast of Pheasant and Cassoulet Leg with Saffron Buttered Cabbage

Breast of Trewithen Pheasant, Artichoke Dauphinoise, and Peppercorn Café au Lait

Pot Roasted Trewithen Woodcock, Root Vegetables, Greens and Bread Sauce

Roast Wood Pigeon with Game Chips, Bread Sauce and Buttered Cabbage

Roast Whole Cornish Teal with Garlic Polenta and Quince Sauce

Steamed Game Pudding with Root Vegetable Mash, Kale and Rich Game Sauce

Fricassee of Chicken, Leeks and Barley with Crushed Potatoes

Grilled Chicken with Lemon, Garlic and Thyme Seasoning, Pilaff Rice

Braised Chicken in Flageolet Bean, Ham Hock and Leek Stew

Chicken, Pot au Feu, Sage and Onion Mash

Chicken and Vegetable Tagine, Lemon Cous-cous

Chicken and Tiger Prawn Fricassee, Coriander Sauce, Pilaff Rice

Grilled Chicken, Vegetable Tabbouleh, Saffron Tzatziki Dressing

Grilled Chicken, Mustard and Parmesan Polenta, Tomato and Pinenut Coulis

Grilled Chicken with Avocado, Slow Roasted Tomato and Tuscan Bread Salad

Grilled Organic Rib-Eye Steak with Horseradish Panna Cota

Grilled Organic Rib-Eye Steak with Welsh Rarebit Dauphinoise

Grilled Cornish Sirloin Steak, Bubble and Squeak, Grain Mustard Butter

Sirloin Steak, Herb and Onion Crust, Celeriac Fries, Mustard Mayonnaise

Grilled Sirloin Steak with Onion Fritters, Goats Cheese and Chive Fondue

Grilled Sirloin Steak with Spring Green and Potato Sauerkraut, Lentil Jus

Grilled Sirloin Steak with Wild Mushrooms, Garlic and Onion Marmalade

Casserole of Lamb Breads, Chop, Heart, Kidney, Liver with Garlic Scone

Lamb's Liver and Smoked Bacon, Sage and Onion Mash

Roast Loin of Lamb, Beetroot Mousse, Rosemary Jus

Loin of New Season Cornish Lamb, Baby Carrots, Garlic and Rosemary Jus

Roast New Season Lamb, Aubergine Noodles, Basil Jus

Nancarrow Mutton, Loin, Shoulder, Leg, Breast and Pattie with Swede Mash

Nancarrow Mutton Shoulder with Braised Root Vegetables and Potato Cake

Primrose Herd Pork Faggots with Leek Mashed Potato and Onion Gravy

Cassoulet of Beef Shin, Lamb Shank, Bacon, Sausage and Haricot Beans, Bruchetta

Grilled Cornish Pork Loin Steak with Bubble and Squeak, Apple Sauce

Boiled Ham with Mustard and Parmesan Polenta Mash

Roseland Venison, Cutlet, Ballotine and Sausage with Savoy Cabbage and Game Jus

Roseland Venison; Cutlet, Ballotine and Faggot with Celeriac Timbale, Game Sauce

Fillet of Bocaddon Veal, Lemon Thyme and Onion Polenta, Rainbow Chard, Sun-dried Tomato Jus

Braised Bocaddon Veal Cheek and Lambs Heart, Dijon Mustard Crust and Chive Mash

Veal Cutlets with Rosemary, Bacon and Tesyn Cheese Risotto

Sauté Veal Kidneys with Cep Mushroom Risotto and Diable Sauce

Asparagus Dishes

Asparagus and Nettle Soup with Yarg Cheese Cream

Asparagus Soup with Crème Fraiche and Chives

Cornish Feta, Asparagus and Olive Salad with Herb Oil

Pan-fried Sweetbreads, Broad Bean and Asparagus Shoots with Salsa Verdi

Scallops, Serrano Ham and Asparagus with Linguini and Blistered Tomatoes

Italian Pork and Sundried Tomato Sausages, Asparagus Mash, Thyme Jus

Monkfish Wrapped Asparagus with Black Pepper Buttered Noodles

Tuscan Bread Salad with Sprue Asparagus and Olives

Seared Organic Salmon with Creamy Asparagus Mash

Grilled Asparagus wrapped in Serrano Ham with Blistered Tomatoes

Medallions of Spring Lamb, Smoked Garlic Tuile, Asparagus, Puy Lentil Jus

Rainbow Trout, Wok Fried Greens, Asparagus and Gooseberry Dressing

Gevrik Cheese, Sprue Asparagus and Pinenut Pizza, Herb Salad

Simply Grilled Asparagus with Olive Oil and Balsamic Vinegar

Baked Epoisse Cheese and Sprue Asparagus with Aioli Mayonnaise

Steamed Asparagus with Lemon and Parsley Gremolata

Asparagus Fritters with Chermoula Mayonnaise

Brunch

Primrose Chorizo, Potato and Red Pepper Hash, Fried Egg, Roast Tomato Coulis

Braised Bocaddon Veal Cheek, Parsley Mash and Buttered Spinach

½ Dz. Asparagus wrapped in Deli Farm Coppa Ham with Scrambled Eggs

Primrose Pork Faggots with Fried Egg and Sauté Potatoes, Tomato Sauce

Palourde Clams with Spring Greens and Saffron Sauce, Garlic Bruchetta

Ling Fish Sausages with Parsnips, Wilted Kale and Mango Tamarind Sauce

Hot Smoked Mackerel with Scrambled Egg and Sauté Potatoes

Cheese Muffin with Smoked Bacon and Poached Eggs

Hot Smoked Herring with Crushed Potatoes, Cider Butter Sauce

Open Ravioli of Oxtail, Wild Rocket Leaves and Wensleydale Cheese Shavings

Hot Smoked Haddock with Creamed Leeks and Potatoes, Tomato Sauce

Smoked Haddock Brandade with Poached Egg and Tomato Sauce

Summer Breakfast; Poached Eggs, Pancetta, Tomato and Red Pepper

Nigel’s Smoked Trout with Scrambled Egg and Buttered Soldiers

Grilled Squid with Harissa and Triple Cooked Chips and Chilli Jam

Char-Grilled Squid with Bouillabaisse, Lemon and Paprika Potatoes

Pork and Leek Sausages with Whiting Flaked Mash and Puy Lentil Jus

Warm Salad of Cured Duck, Confit Leg and Root Vegetables, Chilli Cherry Coulis

Red Gurnard and Lobster Sausages with Saffron Mash and Sweet Corn Broth

Poached Fillet of Whiting with Spinach and Potato Mash, Glazed Mornay Sauce

Pan-fried Medallions of Beef with Fried Egg, Sauté Potatoes and Tomato Relish

Cornish Cuisine Smoked Trout with Scrambled Egg, Rocket and Toast

Grilled Red Mullet with Wilted Spinach and Tomato Crostini

Warm Salad of Artichoke Barigoule with Bacon and Poached Egg

Baby Corn Fritters with Chilli Cherry Tomato Relish

Grilled Prawn Pancake with Mango Salsa

Menallack Cheese and Onion Toastie

Plum Tomato and St Anthony Goats Cheese Flat Bread

Pan-fried Crevettes Flambéed with Ricard and Cream Sauce, Garlic Bruchetta

Roast Trevilley Farm Goose, Roast Potatoes, Chipolatas, Bread Sauce and Gravy

Saffron Club Sandwich: Free Range Chicken, Bacon and Steak on Foccaccia, Fries

Open Ravioli of Smoked Haddock with Poached Egg and Salsa Verdi

Belly Pork with Cabbage, Apple and Potato Hash

Hot Smoked Mackerel with Blinis, Gribiche Salad and Horseradish Cream

Deep-fried Sprats with Chermoula Mayonnaise and Green Salad

Baked Mrs Finn Cheese in Garlic, Basil and Pinenut Round

Pappardelle with Chillies, Red Onion, Lemon and Thyme Gremolata, Crème Fraiche

Old Kea Pork Sausage with Cod Flaked Mash and Onion Gravy

Pan Fried Haggis with Bubble and Squeak and Apple Coulis

Braised Pigs Trotters with Green Split Peas, Lemon and Parsley

Smoked Salmon with Scrambled Eggs and Grilled Bruchetta

Grilled Mackerel with Winter Vegetable Taboulleh, Mango Salsa

Stove Seared Pollack with Cauliflower and Lentil Dhal, Spiced Sultana Sauce

Smoked Haddock and Prawn Brandade with Poached Egg and Tomato Coulis

Grilled Cornish Sirloin Steak, Warm Mushroom, Tomato and Red Onion Salad

Char Grilled Squid and Chorizo Sausage, Pinenut Tabbouleh, Mango Salsa

Grilled Tuna "Pan Bagnat" with Tomatoes, Olives and Basil Mayonnaise

Seared Haddock with Vegetable and Lentil Curry, Poached Egg

Sardines with Raisin, Pinenut and Courgette Salad, Lemon Dressing

Steak Tartar with Egg Yolk and Fries

Seared Scallops and Black Pudding with Parsley Mash

Seared Scallops and Black Pudding, Parmentier Potatoes, Blackberry Jus

Eggs, Mushroom, Tomato, Bubble & Squeak, Grilled Vegetables

Crispy Fried Veal Sweetbreads with Salsa Verdi and Gremolata

Black Pig Bacon with Lemon and Rosemary Tagliatelli

Cheese and Onion Muffin, Primrose Bacon and Poached Eggs, Tomato Sauce

Prawn Fishcake with Herb Salad and Mango Salsa

Brandade of Dover Sole, Leek and Potato, with Chive Clotted Cream

Scallops and Bacon Salad with Parmesan Cheese and Herb Oil

Tagliatelli with Rocket, Pancetta, Capers and Tomato Sauce

Wok Fried Saffron Noodles with Spinach, Capers and Tomato Coulis

Terras Farm Duck Leg, Spring Greens and Potato Hash with Fried Egg

Seared Hake with Refried Beans and Broad Bean Dip

Seared Pollack with Saffron and Parmesan Risotto, Tomato Coulis

Grilled Frogs Legs with Crushed Potatoes and Garlic Mayonnaise

Filo Tartlet of Mozzarella and Raja Potatoes, Red Onion Coulis

Goats Cheese and Red Onion Frittata with Herb Salad  Basil Oil

Courgette, Olive and Davas Cheese Frittata with Green Salad

Wild Mushroom and Cheese Frittata with Herb Salad

Red Pepper and Tesyn Cheese Frittata with Herb Salad

Mozzarella and Red Onion Frittata with Thyme and Red Wine Butter

Purple Sprouting Broccoli and Raja Potato Frittata

Courgette and Basil Frittata with Olive Tapenade

Toasted Bagels with Herbert Cream Cheese

Hand made Chocolate Croissants

Hot Jam Doughnut with Cream

Hot Waffles with Maple Syrup

Hot Cross Saffron Buns

Warm Banana Muffins

Homemade Cookies

SIDE ORDERS

Basil and Pinenut Mash

Wilted Greens with Herb Oil

Wok-fried Cime di Rape, White and Purple Sprouting Greens with Harissa

Roast Carrots with Honey and Ginger

Wok Fried Courgettes with Garlic

Tomato, Onion, Rocket and Basil Salad

Crushed Potatoes with Olive Oil and Salsa Verdi

Graffiti, Romanesque and Nautilus Cauliflower with Cobnut Pesto

Red, Yellow and Blush Tomatoes, Onion and Basil Salad

Steamed Broccoli with Walnut Aioli Mayonnaise

Steamed Local Purple Sprouting Broccoli with Lemon Dressing

Cornish New Potatoes with Parsley Butter

Local French Beans with Tomato and Garlic

Trevilley Farm Brussel Sprouts with Chestnut Butter

Roasted Chopsticks Pumpkins and Squashes

Swede and Onion Mash

Buttered Spring Carrots

Wok-fried Local Green Vegetables with Herb Oil

Roast Spiced Carrots with Whipped Balsamic Cream

Deep fried Cauliflower with Saffron Mustard Mayonnaise

Wok fried Local Mangetout with New Season Garlic Shavings

Steamed Romanesque Brasillica with Parsley and Walnut Pesto

Wok Fried Turnip with Honey and Ginger Dressing

Steamed Cauliflower with Goats Cheese Fondue

Roast Root Vegetables with Crème Fraiche

THE PASTRY

Apple Syllabub with Lemon Biscuits

Baked Pumpkin Cheesecake with Crème Fraiche and Satsumas

Rhubarb and Raspberry Jelly with Barwick Cream

Tiramisu in a Chocolate Box with Espresso Sauce

Prune and Armagnac Custard Tart

Fruit Soup with Wild Cherry Sorbet

Iced Chocolate Parfait, Latte Genoise, Vanilla Foam

Deep Fried Jam Doughnuts with Roskilly’s Ice Cream

Honey and Walnut Nougat Parfait with Roasted Fig

Steamed Late Summer Fruit Pudding

Baked Apple with Iced Parfait

Raspberry Jelly

Kea Plum Crumble Tart with Roskilly’s Vanilla Ice Cream

Earl Grey Tea Crème Caramel with Cardamom Squares

Orange Curd Tart with Grilled Orange Marmalade and Clotted Cream

Assiette of Pink Grapefruit; Mousse, Sorbet, Campari Jelly and Honeyed Segments

Summer Berries with Italian Blackcurrant Sorbet, Glazed with Honey Sabayon

Iced Nougat Parfait with Lady’s Fingers

White Chocolate Mousse with Peaches and Raspberry Coulis

Gooseberry Crumble Linzer Tart with Roskilly's Ice Cream

Plum and Almond Tart with Plum Sorbet, Barwick Farm Clotted Cream

Rhubarb Crumble Tart with Roskilly’s Ice Cream

Iced Cherry Parfait with Dipped Chocolate Cherries

Warm Treacle Tart with Roskilly’s Ice Cream

Warm Chocolate and Banana Pudding

Lemon and Black Treacle Parfait with Ginger Fritters

Caramelised Stuffed Apple with Iced Sultana Parfait, Apple Fritter and a Shot of Floris Apple Beer

A Very Rich Dark Chocolate Pizza with Roskilly's Ice Cream

Saffron Rice Pudding Brulee with Apricot Coulis

Grilled Brioche with Orange Marmalade

Warm Chocolate and Banana Pudding

Blackberry and Chocolate Pudding with Barwick Farm Clotted Cream

Cantaloupe, Galia, Ogen and Water Melons with Strawberry Sorbet and a Cherry Tuile

Local Conference Pear with Herbert Cream Cheese and PX Grape Compote

Blackberry and Apple Pudding with Barwick Cream

Toasted Selkirk Bannock with Crowdie Ice Cream

Autumn Bliss Raspberry Jelly with Roskilly’s Organic Sorbet

Lavender Brulee with Lemon Squares and Cornish Heather Honey

Lemon and Black Treacle Parfait with Ginger Fritters

Baked Alaska Chocolate Bombe

White and Dark Chocolate Cappuccino

Orange Bavarois with Poached Satsumas and Linzertorte Biscuit

Saffron Bread and Butter Pudding with Barwick Farm Clotted Cream

Roast Nectarines with Vanilla Honeycomb and Pinenut Parfait

66% Chocolate and Raspberry Tart with Crème Fraiche

Steamed Late Summer Fruit Pudding with Blackberry and Apple Yoghurt Ice Cream

Gooseberry Stew with Crumble Biscuit and Clotted Cream

Saffron Rum Baba with Cornish Summer Berries

Basil Brulee with Macaroons

Pimms and Summer Berry Jelly with Barwick Farm Clotted Cream

Citrus Dessert Plate

Lemon and Black Treacle Parfait, Kumquat Black Pepper Marmalade, Passion Fruit Cream, Citrus Salsa, Meringue Tart, Orange Torte and a shot of Hot Toddy, Pink Grapefruit Bavarois, Grilled Orange Marmalade, Lemon Jelly and a shot of Lemoncetto di Sorrento

The Chocolate Experiment;

 Nemesis; Chilli Cup, Espresso Coffee and Chocolate Soup, Orange Dark Chocolate Sorbet, White Chocolate Lemon and Thyme Sorbet, Crumbs, Dipped Asparagus, Basil, Carrots, Chives

Rhubarb from Trevilley Farm, Newquay,

Rhubarb and Raspberry Jelly, Italian Sorbet, Rhubarb Yoghurt, Stewed, Clotted Cream and a shot of King’s Ginger Liqueur

Strawberry Dessert Plate;

Meringue Fool, Sorbet, Shortbread, Jelly, Victoria Jam Sponge and a shot of Daiquiri

Dessert Plate of Trevilley and Chopsticks Cornish Apples:

Fritter, Cider Coulis, Fool, Sorbet, Autumn Pudding, Clotted Cream and a shot of Cornish Apple Juice

Ices that have passed thru our freezer;

 Gorse, Crowdie, Mincemeat, Blackberry and Apple Yoghurt Ice, Rhubarb, Cranberry and Vodka, Irish Coffee, Pineapple, Grilled Orange, Persimmon, Trifle, Banana and Lime, Irish Coffee, Cranberry and Vodka, Ginger Fairing, Banoffee, Gooseberry, Malty Mystery, Orange and Mascarpone, Lapsong Tea, Hokey Pokey, Pink Grapefruit, Hazelnut, Wild Cherry, Rhubarb, Nectarine, Plum, Red Grape, Strawberry, White Chocolate and Raspberry, Damson, Pistachio, Toffee and Pecan, Marzipan and Cherry,

Cornish Cheese;

Village Green, Tala Ewes Milk, Menallack Vintage Farmhouse, Nanterrow Ewes Milk, Cheesewring Dairy Cornish Blue., St Anthony, Keltic Gold, Miss Muffet, Trelawney, Herbert, St Keverne Square RIP,

St Laudus Mature Farmhouse Cheese served with Cornish Apples, Pickle and Pioneer Bread. At Menallack they introduce a blue vein culture to the cheese after the first week and leave to mature in the cellar for approximately two months.

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