Spring Lunch

Starter

Hedgerow garlic soup with potatoes poached in olive oil and rosemary flowers

Terrine of rare breed pork and apple with Cornish "Coppa", shallots pickled in sherry vinegar

Lightly smoked salmon with salad of Cornish crab, rye bread, cucumber and dill

Deep - fried lemon sole with sauce Gribiche, toasted almonds and brown butter

 

 

Main

Glazed Cornish duck leg with young spinach, duck fat potatoes, purple sprouting broccoli and bearnaise sauce

Braised shoulder of Spring lamb with fondant potatoes, watercress puree, roasted baby onions and Maderia sauce

Fillet of Cornish hake with grilled spring onions, potato dumplings, red peppers and fresh basil

Tart of free range hens egg and caramelised red onion with asparagus and Rosary goats cheese

 

 

 

 

Dessert

Buttervilla strawberry shortbread with pistachio sorbet and creme chantilly

Creme brulee

Selection of homeamde ice creams and sorbets

Stichleton cheddar with pear and saffron chutney