5 course fine dining Menu

£58.00 per person

Freshly baked bread with an olive oil and balsamic vinegar compote.

Starters

Chef's piping hot homemade soup of the season. (V)

Roasted figs stuffed with blue stilton and dressed with an infused cinnamon syrup. (V)

Baked asparagus, St.Endellion brie and Charlestown parma ham.

A trio of Cornish smoked salmon, Royal Greenland prawns and large Fowey river mussels.

Cornish scallops, parsnip & parsley puree, cubes of pancetta & sweet chilli dressing.

Open omelette with goats cheese, asparagus and fresh beetroot sauce. (V)

Wild mushroom risotto, balsamic dressed rocket with parmesan flakes. (V)

Cornish beef fillet partnered with a roasted stack of field mushroom, tomato and garlic.

French trimmed sun-dried tomato flavoured roasted lamb cutlets with spring mash.

Breast of local corn-fed chicken stuffed with Cornish brie, vine ripened tomatoes and proscuitto.

Crispy duck breast topped with oven baked Victoria plums.

Roasted fillet of monkfish wrapped in a crispy Charlestown parma ham.

Oven baked fillet of Cod with Tywardreath Chorizo, baby vine tomatoes.

*All served with a selection of fresh market vegetables of the season.

A selection of homemade sweets of the day.

Cornish cheese & Biscuits / Coffee & Petit Fours.