As
our produce is purchased freshly each day, please be understanding
if certain dishes are not available.
All dishes are suitable
for celiac's and nut allergy suffers with the exception of the bread
and the chicken liver parfait which is not suitable for celiac's.
N.B. smaller portions available for children.
Summer Menu
3 Courses without
dessert £23.50
4 Courses £27.50
7 Courses £35
Course
1 – amuse-guele
Roasted tomato soup, dressed with Italian Black Truffle Oil
Course
2 - A choice of Starter
Truffled Poached Egg
Sauteed potatoes and wilted spinach
Roasted Salmon
Sourced from Tregida
Dressed salad and fresh baked bread
Carpaccio of Beef
Sourced from Trenant Farm
Dressed with capers, truffle and parmesan
(19. Black Lagoon vineyard Merlot)
Goat’s Cheese
Sourced from Trewarrien farm, gently baked
With tomato chutney and dressed salad
(19. Black Lagoon vineyard Merlot)
Mushrooms
Roasted and layered through a delicate risotto, dressed with truffle
oil
Scallops
Sourced from Looe
Roasted with a balsamic reduction and spiced apples
Course
3 - A choice of Main Course
Pork Belly
Slow roasted
Rosti potato and wholegrain mustard sauce
(18.Fonty’s Pool Cabernet Sauvignon)
Rump of Lamb
Sourced from Terras Farm, Grampound.
Slow roasted Fondant potato, green beans and a red wine sauce
(3. Fleurie Burgundy)
Wild Sea Bass
Sourced from Looe. Filleted and roasted
On a bed of crushed potatoes and horseradish veloute.
(11. Pinot Grigio delle Venezie)
Cornish Brie and
Truffle
Layered through a delicate herbed risotto, with dressed salad
(10.Sancerre A.C. 2002)
Fillet of Beef
Sourced from Jan at Trenant Farm (just outside Looe)
Rosti potato, wilted spinach & pepper sauce
(16. Palandri Estate Shiraz)
Cod
Sourced from Looe. Filleted and Roasted
Parsley crushed potato, tomato vinegarette and tomato hot sauce
(11. Pinot Grigio delle Venezie)
Course 4 - A choice
of Dessert
Apple Tatin
Served with double crea1320m.
(Pedro Ximenez Viejo Napoleon. Sauternes A.C. 2000)
Panna Cotta
Dairy produce sourced from Graymare Farm, Lostwithiel
Delicate vanilla pudding with winter berries.
(13. Copperidge white Zinfandel)
Bread and Butter
Pudding
Served with cinnamon ice-cream
(35. Royal Tokaji 1999, Tokaji Aszu 5 Puttonyos, Hungary)
Dark Chocolate
and Orange Parfait
Accompanied by orange and cream compote
(Sauternes A.C. 2000)
Cheese
All Sourced Loacally
With biscuits, celery and fruit
(Ports, Sherry and Madeira available)
Course 5 (£5
supplement)
Cheese
All Sourced Loacally
With biscuits, celery and fruit
(Ports, Sherry and Madeira available)
Also Available:
Gourmet Tasting Menu
(Offered Sunday to Thursday @ £35 per person)
An individually tailored menu of seven courses of your preference,
based on a discussion with head chef Richard McGeown,
upon your arrival.
(Wine recommendations)
Coffee and Petit Fours £2.50
As our produce is purchased freshly each day, please be understanding
if certain dishes are not available.
________________________________
OPEN SUNDAY from 4:30PM and
ALL OTHER EVENINGS from 6:15PM ONWARDS
To make a reservation please call: 01503 272554
