Main Courses

Trudgian farm rib-eye steak with a sundried tomato sauce and hand cut chips
Fillet of hake on rissotto with a lobster sauce
Cornish duck breast with confit leg, sweet potato puree, cranberry and cinamon sauce
Whole fresh local lobster (£8 supp.) grilled with herbs and garlic butter, served with lizard leaves
Pork tenderloin wrapped in ham, stuffed with prunes, on herb potato, cider jus
Fillet of brill on herb potato with a saffron sauce
Herb crusted rack of lamb on dauphin potatoes, with a red wine and rosemary jus
Fillet of beed rossini (£3 supp.) served with a madeira jus, on rosti potatoes

Served with homemade bread and fresh vegetables