Three course menu
Starters
Spinach and feta filo parcels with red pepper dressing and mixed leaves (v)
Baked Portobello mushrooms with stilton on sourdough toast (v)
Parmesan and Caramelised onion tart with mixed leaves (v)
Newlyn Crab cakes with celeriac and apple coleslaw or homemade tartare sauce
Tiger prawns with garlic, chilli, saffron and fennel and served with crusty bread
Newlyn scallops with pancetta and pea puree and pea shoots
Smoked salmon and dill pate with sourdough toast and mixed leaves
Tomato and basil soup
Prawn cocktail
Lobster and crab salad *
Mains
Vegetable Wellington with seasonal vegetables (v)
Roasted vegetable Lasagne with mixed salad (v)
Slow-cooked pork belly with apple and mustard mash
Roast beef with Yorkshire pudding, roast potatoes and seasonal vegetables
Chicken breast stuffed with goat’s cheese and wrapped in pancetta with seasonal vegetables
Fillet of beef with seasonal vegetables**
Slow cooked beef cheeks with horseradish mash and leeks
Seasonal white fish with asparagus, crushed new potatoes and hollandaise sauce
Newlyn fish pie with mixed greens
Malabar prawn curry with saffron rice
Lobster or crab salad with new potatoes and crusty bread **
Fruits de Mer **
Desserts
Hot chocolate brownie with clotted cream
Lemon posset with shortbread biscuits
Profiteroles with salted caramel
Pannacotta with seasonal fruit
Passion fruit and white chocolate cheesecake with clotted cream
Irish cream chocolate mousse with shortbread biscuits
Crème brulee with Cointreau orange confit
Cranberry and white chocolate bread and butter pudding with clotted cream
Seasonal fruit crumble with crème Anglais
A trio of desserts – chocolate brownie, mini pavlovas and lemon posset