Restaurant Menu
September 2018
(Items are subject to change due to market availability)
Cream of Celeriac Soup 5.95
Fresh Cornish Crab, Mango Salsa 10.50
Warm Asparagus with Poached Hens Egg & Hollandaise Sauce 7.95
Oak Scotch Salmon Platter, Lemon, Herb Salad 9.95 / 16.00
Prawn and Crayfish Cocktail 9.95
Greek Feta Cheese, Vine Tomatoes, Olives & Radish Salad 6.95 / 11.95
Smoked Mackerel Pate, Pickled Carrots & Courgettes , Toasted Crostini 5.50
Scottish King Scallops,Apple Puree, Orange Reduction, Parma Ham Crisps 10.50
Grilled Goats Cheese, Endives, Shaved Fennel, Pomegranate Dressing 5.25 / 10.00
Deep Fried Squid, Sweet Chilli Dip 7.45
Pan-Roast Halibut Fillet, Vichy Carrots, Creamed Potatoes, Leek Fondue, Citrus Butter Sauce 16.75
Funghi al Forno, Baked Wild Mushrooms in Sherry & Cream Sauce Topped with Poached Egg & Parmesan 13.95
Wok-Fried Scallops & Tiger Prawns with Ginger, Chilli & Pasta Ribbons 15.50
Australian Blackmore Farm ' Wagyu' Sirloin Steak 25.00
Sweet Corn & Mushroom Risotto, Parmesan Cheese 11.95
Breast of Gressingham Duck, Wok-Fried Mediterranean Vegetables, Saute Potatoes, Sesame & Plum Sauce 13.85
Confit of Duck Leg on Puy Lentils 11.50
Seared Salmon, Broccoli Spears, Turmeric Potatoes, Lemon Grass & Coconut Cream Sauce 15.75
Pan- Fried Fillet of Sea-Bass, Saute Mixed Pepper, French Beans, New Potatoes, Tomato & Olive Salsa 15.95
Sides
French Beans, Buttered Carrots, Leek Fondue, Steamed Broccoli
Mixed Salad, Green Salad, Vine Tomato & Onion Salad
New Season Cornish Baby Potatoes, Mash, French Fries 3.25
Peppercorn Sauce or Bearnaise Sauce 2.75
Desserts
Poached Pear, Red Wine Reduction, Coconut Sorbet 5.95
Chocolate Duo, Mixed Summer Berries 6.95
Bread & Butter Pudding, Orange Creme Anglaise 6.95
Vanilla Cheese Cake, Strawberry Coulis 6.50
Today's homemade Sorbet Green Apple 5.50
Today's homemade Ice Cream Strawberry 5.50
French & English Cheese Platter 7.50
*A Discretionary Service Charge of 12.5% will be added to your final bil
