LUNCH

 

Set lunch menu 2019
Sample menu

 

Nocellara olives £2.50
Marcona almonds £2.50

 

Sweet pepper and late summer tomato soup with stracciatella,  pesto and garlic focaccia

Ragout of St. Austell mussels with curry oil, coriander and lime zest

Hand cut strozzapretti with guinea fowl bolognese, bacon, brown butter and parmesan

****

Stuffed field mushrooms with soft poached pullet eggs,  buttered kale and shallot and thyme sauce

Fillet of pollack with colcannon, hispi leaves and kipper and parsley butter

Sauté of chicken with pumpkin gnocchi, hispi leaves, mushrooms and brown butter

****

Roasted pears with rosemary ice cream

Elystan Street sorbets

A couple of fine cheeses

****

Coffee with truffles £7

 

 3 courses £30

*A la carte is also available at lunch time.

 

DINNER

 

Freshly squeezed Apple and Pear £6
White peach & elderflower soda £6
Bacon Bloody Mary £12
Autumn apple bellini £10
Negroni £13

 

A la carte 2019
Sample menu

Autumn minestrone with cobnut pesto and chestnut and pear croustades 18
Roasted and shaved cauliflower with cauliflower mushrooms, hazelnut pesto, nut milk and Mimolette 20
Salt baked white beetroot with walnut pesto, caraway, truffled ewe’s curd and pickled pear 21
Carpaccio of line caught Cornish sea bass with new season’s pear juice, dressed celeriac, beetroot and lovage 32
Terrine of skate, dover sole and smoked eel with tarama, pickled cucumber, oyster dressing and lemon 31
Warm salad of chargrilled quail with black figs, rocket, toasted pine nuts, sourdough crostini and balsamic vinegar 24
Hand cut strozzapretti with guinea fowl bolognese, white wine, parmesan and bay 22
(Supplement with 10g white truffle £30)

****

Pumpkin gnocchi with new season’s ceps, hispi leaves, brown butter, Parmesan and thyme 34
Double baked cheese soufflé with Montgomery cheddar, melted leeks, button mushrooms and truffle 26
Fillet of Cornish turbot with hazelnut pesto, grilled potatoes, celeriac puree, roasting juices and hispi leaves 39
Roulade of free-range chicken with creamed potato, roasting juices, crayfish tails, girolles and sweetcorn 33
Fillet of Cornish hake with curry oil, lime zest and a ragout of leeks, mussels, celery heart and coriander 36
Rump of aged beef with hasselback potatoes, wild mushrooms and red wine 38
Breast of new season’s grouse with crushed vegetables and a croustillant of the leg with damson 45

****

Crème caramel with golden raisin and Sauternes 14
Port roasted figs with citrus beignets and lemon thyme ice cream 15
Chocolate, peanut and caramel bar with hazelnut ice cream 15
Caramelised lemon tart with yoghurt ice cream 14
Ice creams – bay leaf, rosemary, fig leaf 12
Sorbets – pear, cherry, berry and hibiscus 10
Cheese 20

****

Coffee with truffles £7

 

 

SUNDAY LUNCH

 

Freshly squeezed Apple and Pear £6
White peach & elderflower soda £6
Bacon Bloody Mary £12
Autumn apple bellini £10
Negroni £13

Sunday Lunch 2019
Sample menu

Autumn minestrone with cobnut pesto and chestnut and pear croustades
Tartare of English rose veal with truffle cream, celeriac, tiny capers, parsley and celery
Salt baked white beetroot with walnut pesto, cashew cream, soused pear and pickled walnut
Smoked mackerel rillettes with pickled cucumber and a warm kipper buttered crumpet
Stracciatella with garlic focaccia and a sweet pepper, tomato and pesto dressing
Hand cut strozzapretti with guineafowl bolognese, sherry, parmesan and bay
(Supplement with 10g white truffle £30)

****

Pumpkin gnocchi with wild mushrooms, leeks, hispi leaves, brown butter and parmesan
* Roasted rump of aged Cumbrian beef with crushed celeriac, roast potatoes, Yorkshire pudding and gravy
Fillet of line caught hake with curry oil, lime zest and a ragout of leeks and Cornish mussels
Double baked cheese soufflé with Montgomery cheddar, melted leeks, button mushrooms and truffle
Roulade of Cornish red chicken with creamed potato, sweetcorn, chanterelles and tarragon
Smoked haddock with colcannon, celery heart, a soft poached egg and grain mustard
Breast of grouse with crushed vegetables and a croustillant of the leg with turnip (£20 supplement)

****

Autumn fruit crumble with bay leaf ice cream and custard
Fig and almond tart with fig leaf ice cream, lemon zest and olive oil
Chocolate brownie sundae with hazelnut ice cream and milk crisp
Blackberry and yoghurt ripple ice cream with a warm apple doughnut
Sorbets
Cheese

****

Coffee with chocolate truffles £7

 

3 courses £50.00

 * Available only for lunch