Amuse Bouche

Tessyn Fondant and Parsnip Crisp

 

Starters

 

Trio of Boddinick Organic Aberdeen Angus Beef
Tregothnan Tea Smoked with Horseradish Ice Cream
Potted with pickled Organic Bull's Eye Beetroot
Roasted Marrow with Tribute Ale and Sage Toast

Boyton Ewe's Milk Cheese, Wild Bullace Jelly with Walnut Wafer, Sorrel and Red Chard

 

Mains

 

Pan fried Fillet of Grey Mullet, Falmouth Bay Scallop, Cauliflower Fennel Puree, Organic Cavolo Nero and locally foraged Crispy Seaweed

Cusgarne Organic Bore Kohl, Yellow Turnips and Baby Leaf Spinach with Pease Pudding and Watercress Cream

 

Desserts

 

Caramelised Russet Apples with Spiced Crumble Biscuits, St Allet Goat's Milk Yoghurt Sorbet and Cob Nut Praline

 

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