Our dishes rotate weekly & always consist of one meat, one fish and one vegan option for each course.
SNACKS
Crab Fritters & Bisque Mayo - 2.75 each
STARTERS
Twice Baked Davidstow Cheddar Souffle - 11
Cornish Trout Rillette (GFO) - 12.50
Squid Ink Crumpet, Beetroot & Dill
Stuffed Girelle Pasta - 12
Primrose Herd Pork, Breeder Hen & Wagyu Fat Ragu, Fennel & Parmesan
MAINS
Cornish Mushroom Ragu (VO)(GFO) - 22
Crispy Polenta, Cavolo Nero & Mascarpone
Mawnan Smith Hogget (GFO) - 25
Celeriac Terrine, Rainbow Chard, Garlic & Thyme Jus
Wild Garlic Hake Kiev (GFO) - 21.50
Butterbean Cassoulet & Mushroom Veloute
Pan Roasted Monkfish Tail (GFO) - 29
Wild Garlic Tartare, Purple Sprouting Broccoli & Salt Hake Fritter
SIDES
Mashed Potatoes (VO)(GF) - 6
January King’s Cabbage (VO) (GF) - 6
DESSERT
Yorkshire Rhubarb Pannacotta (GFO) - 10
with Almond Biscuits
Rio Nuevo Chocolate Mousse - (VO)(GFO) - 11
Whipped Cream & Brandy Snap
Cornish Cheese Plate (GFO) - 14
(V) Vegetarian (Ve) Vegan (VO) Vegan Optional (GF) Gluten Free Ingredients (GFO) Gluten Free Ingredients Optional
For allergen advice or dietary requirements please speak to a member of the team