Sample Menu

Late Spring

Spring is a time for firsts – warm with romance, blossom and promise. Embrace it and go wherever your sense of adventure takes you. 

Our menus evolve with the ever changing seasons here at the Inn. Fresh ripe seasonal ingredients are the core of our cooking. 

 

To Share

Da bara bread, sea salt butter 3.50

Houmous, sesame, chilli, coriander, flatbread 4.50

To begin

Mozzarella, broad beans, black olives, lemon zest, rocket 6.50

Chicken liver parfait, brioche, tomato chutney 8

Local asparagus mimosa, capers, mustard dressing 7.50

Moules mariniere, white wine, cream, garlic, parsley 8

Newlyn crab, chargrilled focaccia, pickled chilli, coriander, lime mayonnaise 9

To follow

Slow cooked lamb shoulder, cumin roasted cauliflower, tagine style couscous 16

Hake, paprika butter, white beans, macaroni, courgette, basil broth 15

8oz sirloin steak, charred onion ketchup, garden leaves, home cut chips 21

Pink fir apple potatoes, purple sprouting broccoli, polmarkyn ashed goats cheese, aged balsamic 13

St Tudy ale battered fish and home-cut chips, peas, tartare 13

Spring risotto, broad beans, asparagus, peas, wild garlic 13

Sides £4

Rustic home cut chips, sea salt 

New potatoes, parsley butter

Purple sprouting broccoli, toasted almonds

Puddings 7.50

Affogato

Lemon posset, raspberries, ginger crumb

Pineapple, meringue, mango

Orange and almond cake, vanilla crème fraiche

Chocolate pot, hazelnut cream, biscotti

British cheese, crackers, apple chutney 8

We create dishes to follow the season, gathering the finest ingredients and combine them simply and instinctively.

Service not included and at your discretion.

 

 

 

for reservations

01208 850 656

or book online below