DINNER MENU STARTERS AND MAIN COURSES

Cornets of west country smoked salmon with fresh
white crab meat
8.50

Duck terrine with grand marnier and orange
8.50

King prawns served hot with olive oil and garlic
8.50 /16.95

Grilled smoked duck breast on endive and mizuna with walnut oil dressing
8.50

Moules mariniere - Falmouth estuary mussels cooked with white wine, shallots and cream

8.50 /16.95

Crab Florentine-white crab meat on a bed of spinach with a cheese sauce & grilled  8 50 / 16 95

Grilled scallops on salad leaves with a fresh herb dressing  8.50 /16.95

If you have a food allergy –please inform us
not all ingredients are listed

MAIN COURSES

Pheasant breast with mushroom and apple

stuffing wrapped in filo pastry with a

red wine sauce 18.50

Sirloin steak with a cacciatora sauce

19.50

Wild Sea Bass with basil pesto or saffron sauce

19.50

Grilled Dover sole  

29.50

Medallions of venison with beetroot and glazed pear

19.50

All main courses are inclusive of vegetables