Spring Dinner

Starter

Terrine of free range chicken with wild garlic, passion fruit mustard and watercress

Ravioli of Falmouth Bay lobster bisque

Moonin Farm asparagus with fried Cornish duch egg and sauteed duck hearts

Pan - fried John Dory with cuttlefish, chilli, ginger and spring onions

White onion soup with mushroom and truffle brioche

 

Main

Cornish hake with chicken skin, red peppers, potato puree, spring onions and chicken juices

Slow cooked rump of Spring lamb with stuffed cabbage, young carrots, roasted garlic and thyme

Wild sea bream with asparagus, crispy Porthilly oyster, cucumber, apple and dill

Primrose Herd pork fillet, cheek and belly with rhubarb, potato fondant, wilted spinach and white port sauce

Hedgerow garlic risotto with Old Winchester, purple sprouting broccoli and walnut vinegarette 

 

 

 

Dessert

Gratin of red fruits with strawberry sorbet and fresh basil

Valhona chocolate cremeaux with honeycomb, star anise ice cream and gold raisins

Caramelised orange tart with Cornish creme friache

Dorset Blue Vinney, Driftwood goats cheese and Montgommery Cheddar with accompaniments