A la carte menu

Sample A la carte menu

To Commence

• Roasted sweet potato and smoked garlic soup with hazelnut vinaigrette, roast hazelnuts and pea shoots
• Cornish Gevrik goats cheese curd and salt baked beetroot with toasted pistachio, radish, orange and basil pesto
• Terrine of pressed ham hock with soused vegetables, candied walnuts, apple and celeriac
• Torched fillet of south coast mackerel with carrot remoulade, caper berries,shallots and chard cucumber
• Pan seared sea scallops from the Cornish coast with textures of cauliflower, pickled raisins, watercress and cured ham (£2.00 Supplement on DBB)

Main Course

• Oak smoked potato and artichoke risotto with celery, apple, toasted walnuts and Cornish blue cheese
• Beetroot and parmesan crusted hake with Jersey royals, butternut squash, rainbow chard and confit shallot
• Line caught fillet of Cornish stone bass with cockle and samphire broth, orange and fennel
• Roast breast of Gressingham duck with confit belly of pork, celeriac fondant, roast heritage carrot and garlic greens
• Ballotine of ‘Three Oaks Farm’ venison with pressed potato terrine, shallot purée, kale and chanterelle mushrooms (£2.00 Supplement on DBB)

To Finish

• Lime posset with passion fruit jelly, mango sorbet and coriander
• Pistachio sponge with iced coffee parfait cardamom ice cream, coffee foam and crushed pistachio
• Belgian dark chocolate and brown butter terrine with blackberry sorbet and vanilla Chantilly
• A selection of 5 Cornish cheeses with biscuits, fruit and chutney (£3.00 Supplement on DBB)

Selection of Homemade Ice Cream & Sorbet: Choice of 3 Flavours

• Ice Cream: Strawberry – Golden Crunch – Vanilla – Chocolate
• Sorbet–Cassis – Raspberry – Passion fruit – Mango

Dessert Wine            

By the Glass  Elysium Black Muscat  £6.99

Two Courses £30.00

Three Courses £37.00