DINNER MENU STARTERS AND MAIN COURSES

Soup of the day

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

Duck terrine with grand marnier and orange
7.95

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
7.95

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

7.50  / 15.00

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

Roast Cornish spring lamb with

a red wine sauce

18.50

Grilled fillet steak with a bearnaise sauce 19.50

Gressingham duck breast with orange

segments and orange curacao sauce
18.50

Grilled breast of guinea fowl stuffed with Cornish brie

on spinach with a lime and basil sauce 16.95

Line caught sea bass roasted and served

with a basil pesto 18.50

Dover sole grilled witth achive butter  27.50

Roast monk fish with awild mushroom risotto

and a white wine sauce  18.50

Steamed John Dory with a saffron sauce 19.50

All main courses are inclusive of vegetables