Starters
- Lightly spiced parsnip soup, curried Cornish rapeseed oil, parsnip crisps (VG, DF, GF*, NF)
- Crispy confit pork belly, Growing Point herb and celeriac remoulade, Fowey Valley figgy pudding chutney, cherry apple (GF, DF, NF)
Mains
- Caramelised red onion, squash and spinach pithivier, cauliflower puree, herb dressing, fried sage (VG, DF, GF*, NF)
- Roasted fillet of locally caught sustainable fish, leek and chive rosti, roasted tomato and saffron dressing, crispy leeks (GF, DF, NF)
- Roasted turkey breast served with Pen‘n’tinny sausage, crisp prosciutto, pork, apricot and sage stuffing with turkey gravy (GF, DF, NF)
All served with roast potatoes, and maple and thyme roasted winter vegetables (GF, DF, VG, NF)
Desserts
- Dark chocolate and orange delice, blood orange gel, caramelised orange, chocolate soil (VG, DF, GF, NF)
- Traditional Christmas pudding, brandy cream sauce, crystalised redcurrants (GF*)
- Mulled wine poached berries, Roskilly’s cherry sorbet (VG, DF, GF)
*Available on request
