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
Wild Mushrooms (GF)(VO) - 12
Madeira Sauce & Fried Polenta
Cured Newlyn Sardines (GF) - 12.50
Cornish Tomato Salad with White Balsamic Dressing
Glazed Pork Cheek (GF) - 11
Celeriac & Apple Puree, Crispy Shallots
MAINS
Roasted Falmouth Squash (GF)(VO) - 21
Cashew Cream & Tempura Squash Flower
Pan Roasted Chicken Supreme (GF) - 25
Truffle Butter, Haricot Bean Cassoulet, Shallot & Mushroom Puree
Baked Fillet of Cornish Hake (GF) - 24
Sweetcorn Velouté, St Austell Mussels & Chorizo
Cornish Blue Fin Tuna Steak (GF) - 36
Peppercorn Sauce & Crispy Potato
SIDES
Mashed Potatoes (GF)(VO) - 6
Fine Beans with Buttermilk & Parmesan (GF)(VO) - 6
DESSERT
Rio Nuevo Chocolate Mousse (GFO)(VO) - 11
Whipped Cream & Brandy Snap
Honey Cake (GF) - 12
Strawberries & Clotted Cream
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