Dinner

Monday Closed

Tuesday 6pm - 10pm

Wednesday 6pm - 10pm

Thursday 6pm - 10pm

Friday 6pm - 10pm

Saturday 6pm - 10pm

Lunch

Thursday - Saturday 12pm - 2:30pm

Afternoon Tea

Thursday - Saturday 12pm - 4pm

Starters

Asparagus, a Soft Poached Egg, Wild Garlic Sauce (v) 6.50

Mixed Seafood Fry, Sorrel Mayonnaise 4.95

Fennel, Blood Orange & Olive Tapenade Salad 4.95

Trealy Farm Cured Meats, Caper Relish, Sourdough 6.50

Cockles & Mussels, Harissa & Mint 5.95

Sprouting Broccoli & Stichelton Soup (v) 4.95

Mains

Cornish Lemon Sole, Crushed Jersey Royals, Brown Shrimp & Dill Sauce 15.50

Rainbow Trout, Wild Garlic & Watercress Sauce, Puy Lentils 14.95

Spring Lamb Shoulder, Roasted Squash, Sweet & Sour Shallots, Mint Salsa Verde 15.50

Pork Chop, Stuffed Spring Cabbage, Apple 15.00

Asparagus & Wigmore Tart (v) 12.50

Pappardelle, Chickweed Pesto, Goat’s Curd, Sprouting Broccoli (v) 12.50

Sides

Eden Farms Vegetables (see blackboard), Mashed Potato, Chips, Steamed New Potatoes. 2.50

Nuts are used in our kitchen. Game dishes may contain shot. An optional 10% service charge is applied to tables of 6 guests or more. All cash and card gratuities are given to staff.

Served with Chips, Seasonal Leaves, Larder Ketchup

8oz Prime Rump This is cut from a single muscle for tenderness, with a good balance of flavour and texture 15.95

7oz French Cut Rump Pavé A tender cut from the heart of the rump 16.95

9oz Marinated Skirt Steak Richly flavoured and marinated with soy, garlic & ginger. Best served rare to medium rare. (sliced across the grain before being served, please indicate if you’d like us not to do this). 14.95

10oz Hanger Fantastic flavour, with a coarse, open grain. Best served rare to medium rare. (sliced across the grain before being served, please indicate if you’d like us not to do this) 14.95

8oz Picanha A cut not widely used in Britain but in South America is considered to be the best steak on the animal (limited availability) 19.50

Sauces Stilton (1.95), Wholegrain Mustard (1.95), Warm Horseradish (1.95) Peppercorn & Brandy (2.95) Caper, Shallot & Mustard Relish (1.75)

All of the beef we use is 100% grass fed, suckler herd Aberdeen Angus. Cattle are reared to the strictest standards of welfare. We ensure that all of our beef is aged for a minimum of 28 days on the bone for the best possible flavour and tenderness.

Puddings 5.50

Rhubarb & Ginger Beer Jelly Trifle
Sticky Toffee Pudding, Butterscotch Sauce
Banana & Rosemary Tarte Tatin, Rum Ice Cream
Warm Eccles Cakes, Double Barrel Cheddar
Cordillera Chocolate & Honeycomb Torte, Caramel Ice Cream

Cheese 4 for 6.50 / 6 for 8.95

Colston Basset Stilton
Notts. The king of blue cheeses. Intense, creamy and salty. C,P,V

Vintage Lincolnshire Poacher
Alford Lincs. Aged 8-22 months, it has a deep and complex flavour with a slightly sweet and nutty lingering aftertaste. C,U

Smoked Lincolnshire Poacher
Alford, Lincs. Vintage Poacher lightly smoked over oak. C,U

Helford White
Cornwall. Rich and meaty with a hint of sweetness & milder than the smell suggests. The texture is soft with a creamy mild flavour and there is a subtle tang on the finish C,P,V

Tipsy Billy
Tamworth, Staffs. A soft goats cheese with a mild flavour, salty-sweet and goaty with a perry washed rind. G,U,V

Waterloo
Riseley, Berks. A mild, semi-soft Guernsey milk cheese with a buttery flavour , made using a washed curd method which dilutes the acidity to achieve a soft, gentle flavour. C,U

P/U = Pasteurised/Un-pasteurised
C/G/S = Cow/Goat/Sheep Milk
V = Vegetarian Rennet

Digestifs & Pudding Wine

Pudding wines by the glass (all 75ml)

Rubis Chocolate Wine, Spain 2.75
A fortified wine made from 100% Tempranillo grapes from Central Spain, blended with chocolate.

Passito di Pantelleria, Carlo Pellegrino, Sicily 3.75
Complex and elegant in style with a bouquet reminiscent of dried fruit, apricots and an intense, lingering finish.

Muscat Beaumes de Venise ’Trois Fonts’ Coyeux, France 4.50
Delicious, sweet wine, rich and grapey with full, tropical flavours, combined with freshness and elegance.

Echeverria Late Harvest Sauvignon Blanc, Chile 4.95
Golden in colour, this complex and concentrated wine has aromas of mature peaches, apricots and honey against a background of noble Botrytis.

Port (50ml)

Barros Late Bottled Vintage Port
Bottled after 4 years in cask, this Port is deeply coloured with aromas reminiscent of ripe berry fruits and mulberry. Full bodied with a long finish. 3.50

Barros Ruby Port
Ruby colour with complex aromas of red berries. Very fruity, fresh and sweet with a balanced finish. 3.95

Armagnac (25ml)

Chateau du Tariquet, VSOP Bas Armagnac
Aromatic, with a touch of almond and vanilla 3.75

Single Malts (25ml)

Glanmorangie, Highland,10 years old 3.75

Macallan, Speyside, 10 years old 3.75

Bowmore, Islay, 12 years old 3.75

Bruichladdich, Islay 12 years old 4.00

Glenlivet, Banfshire, 12 years old 4.50

Hot Drinks

Tea 2.00 (Please see our tea menu)
Americano 2.00
Espresso 2.00
Cappuccino 2.00
Latte 2.20
Hot Chocolate 2.00
Jamesons Irish Coffee 3.95 (other spirits available)

Afternoon tea £11.95

Sandwiches, scones, petit fours, pot of leaf tea

with a glass of prosecco 15.95
with glass of champagne £17.95

Cream Tea £5.50

Two scones, clotted cream, jam, pot of leaf tea

Cake £3.50

Cupcake £1.95

All patisserie is made in house and available to take away. Please ask for details.

Starters

Pressed Ham Hock, Chutney, Toast

Cauliflower Soup, Stilton, Croutons (v)

Double Barrel Cheddar, Apple & Walnut Salad (v)

Ox Tongue with Green Sauce

Mains

Gloucester Old Spot Sausages, Mash, Apple, Grain Mustard Sauce

8oz Skirt Steak, Roasted Shallots

River Fowey Mussels Marinières

Braised Beef Cheek, Wild Garlic Champ & Spring Onions

Mushroom, Pearl Barley & Marjoram Risotto (v)

Puddings

Rhubarb Trifle

White Chocolate & Peanut Parfait*

Lemon Posset, Poached Rhubarb

Rum & Raisin Pannacotta

2 courses 13.95, 3 courses 15.95

Nuts are used in our kitchen. Game dishes may contain shot. An optional 10% service charge is applied to tables of 6 guests or more. All cash and card gratuities are given to staff. *contains uncooked free range egg yolk.

For groups of 8 or more we may produce a special menu for you to order from.

This will usually be around five choices per course and is priced at 19.95 for two courses or 25.95 for three.

Please note a pre-order and deposit of £10 per person may also be required. As we produce a unique menu for every group please contact a member of our team and we will be happy to discuss your requirements.