Dinner

Monday Closed

Tuesday 6pm - 10pm

Wednesday 6pm - 10pm

Thursday 6pm - 10pm

Friday 6pm - 10pm

Saturday 6pm - 10pm

Sunday 12pm - 2.30pm

Lunch

Thursday - Sunday 12pm - 2:30pm

Afternoon Tea

Thursday - Saturday 12pm - 4pm

Starters

Mushrooms on Toast with a Soft Poached Egg (v) 6.75

Beetroot, Spring Onion & Bosworth Ash Goat’s Cheese Salad (v) 5.00

River Fowey Mussels Marinières 6.00/ as main course 12.50

Braised Ox Tongue, Caper & Mustard Relish, Watercress 5.00

Mackerel & Horseradish Paté, Toast, Chutney (v) 5.50

Soup of the Day (see blackboard) (v) 4.50

Mains

Grilled Sole, Creamed Fennel, Capers & Brown Butter 15.50

Crisp Belly Pork, Root Vegetable Mash, Savoy Cabbage & Bacon 14.95

Braised Lamb Shoulder with Pearl Barley, Wood Blewitt & Pumpkin Risotto 15.00

Wild Scottish Salmon, Lemon Zest Mash, Watercress Sauce 15.50

Puy Lentil ‘Shepherd’s Pie’, Red Wine & Rosemary Gravy (v) 12.50

Leek & Chestnut Tart, Warm Celeriac Remoulade (v) 12.50

Sides

Eden Farms Vegetables (see blackboard) Mashed Potato, Chips, Steamed New Potatoes. 1.95

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.

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 4.95

Lemon & Tangerine Posset, Warm Spiced Winter Fruits & Shortbread
Almond & Fig Tart, Frangelico Custard
Baked Vanilla Cheesecake, Poached Plum
Frozen Christmas Pudding Parfait, Hot Brandy Sauce
Cordillera Chocolate & Honeycomb Torte

*Contains uncooked free range egg white

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

Allerdale Smoked
Allerdale, Cumbria. A hard yet moist goats cheese from Cumbria with a clean sweet smoky flavour. G,U

May Hill Green
Gloucs. Pale yellow, soft and almost runny. The salty paste is complemented by the peppery and ‘iron’ taste of nettle. C,P,V

Bosworth Ash
Tamworth, Staffs. A soft goats cheese with a mild flavour, salty-sweet and goaty. G,U,V

Gubeen
County Cork. A highly aromatic, creamy and supple textured cheese with cider-washed rind. C,U,V

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.

Lustau PX Solera Reserva Sherry, Spain 3.50
Syrupy & almost black in colour. Well pronounced and delicious bouquet of the essence of sweet raisins. The taste is very sweet, smooth and delicious.

Campbells Rutherglen Muscat, Australia 3.55
Dark amber in colour with gorgeous aromas of raisins and caramel. Stunning flavours of toffee and citrus fruit show on the perfectly balanced palate.

Tokaji, 4 Puttonyos Aszu Diszoko, Hungary 3.95
Fruity fragfrances of acacia flower with spicy citrus. Its taste is light, fresh and fruity, reminiscent of apricot and orange skin.

Banyuls Cuvee Parie Freses Domaine de la Rectorie, France 4.95
Crushed black forest fruits with sweet spice. Lovely long intense balance between the alcohol and sweetness. The ultimate match for chocolate puddings.

Port (50ml)

Curchills Reserve
Plenty of structure and layers of fruit, displaying much of the character of a vintage port 3.75

Niepoort Late Bottle Vintage
A premium quality port from Dirk Niepoort’s small but consistently excellent stable. Immensley fruited with a balanced concetration of flavours 3.95

Curchills 10 Years Old
Aged in wood, this tawny port is delicious served lightly chilled as an aperitif in the summer, or with Christmas & chocolate puddings and fine cheeses. 4.50

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.

(menu also available Saturday 11th, 18th

Starters

Baked Tunworth Cheese Fondue to Share (v)
Selection of British Cured Meats, Olives, Toasted Sourdough, Caper Relish
Warm Crab Tart, Saffron & Parsley Sauce
Beetroot Cured Sea Trout, Cucumber & Dill Salad
Cauliflower Soup, Black Truffle Goat’s Cheese (v)

Main Courses

16oz Rump Pavé Steak to Share, Duck Fat Roasted Potatoes, Red Wine Sauce
Braised Shoulder of Lamb, Roasted Winter Root Vegetables, Mint Salsa Verde
Grilled Cornish Lemon Sole, Potted Shrimp Sauce, Spinach
Pumpkin & Sage Arancini (v)
9oz Picanha Steak, Chips, Winter Leaves, Stilton Sauce

Puddings

Apple Tart, Salted Caramel Ice Cream to Share
British Cheeses, Walnut Bread, Chutney
Rhubarb Posset, Ginger Tuiles
Bailey’s Cream Profiteroles, Warm Chocolate Sauce

Petit Fours

£39.95 per person

Bookings - A £10 per head deposit is required to secure all reservations. Tables can be held provisionally for 24 hours from the time of booking. Please note if dining on the 11th or 18th a full pre-order is required. Please inform us of any dietary requirements at the time of booking.

Valentine’s Afternoon Tea

On Saturday 11th and Saturday 18th February12-4pm, we will be serving a Valentine’s themed afternoon tea: a selection of cakes, petit fours, sandwiches, scones, jam & clotted cream, leaf tea and a glass of Prosecco.

£19.50 per person, reservation & a £10 per person deposit required. Please inform at time of booking if vegetarian sandwiches are required.

Starters

Celeriac & Stilton Soup (v)

Confit Duck & Pear Salad

Pressed Terrine of Ham, Chutney, Toast

Deep Fried Sprats, Garlic & Saffron Mayonnaise

Mains

River Fowey Mussels, Cider, Leeks & Cream

Old Spot Pork Sausages, Roasted Red Onion, Clapshot

5oz Rump Steak, Chips, Leaves & Larder Ketchup

Line Caught Cornish Cod, Crushed New Potatoes, Chive Buerre Blanc

Pearl Barley, Beetroot & Wild Mushroom Risotto (v)

Sides 1.95
Eden Farms Vegetables (see blackboard), Mashed Potato, Chips, New Potatoes

Puddings

British Cheeses

Honey Pannacotta, Figs cooked in Rosewater

Poached Pear, Stilton

Peanut Butter Parfait*

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 white

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.