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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.