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| Starter |
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| Pan-seared Cornish Scallops |
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£5.95 |
| with a Red Mullet & Pepper Terrine & a Herb Dressing |
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| Basil Crostini |
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£4.50 |
| with Tomato, Beetroot & Melting Gorgonzola with a Beetroot & Balsamic Vinaigrette |
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| Scillonian Crab, Ginger & Spring Onion Tartlet |
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£5.75 |
| on Salad Leaves |
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| “Peking Style Duck” |
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£4.35 |
| Shredded Duck Marinated in Hoi Sin, Garlic and Sesame Oil served with Pancakes, Plum Sauce & Crispy Pancakes |
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| “Blues Caesar Salad” |
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£4.25 |
| A twist on the classic |
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| Parsnip Soup |
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£3.75 |
| with Curried Spices & Yoghurt |
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Top |
| Main Course |
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| Sirloin or Whole Rib eye Steak |
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£12.00 |
| with Grilled Tomato, Onion Rings, French Fries & Tarragon Butter |
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| Crispy Poached Belly Pork |
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£13.25 |
| with Vinegared Lentils & Cider braised Potatoes |
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| Steamed Fillet of Local Grey Mullet |
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£13.75 |
| with Lime, Ginger, Chilli and Lemon Grass on Steamed Vegetables |
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| Pan-roasted Fillet of Beef |
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£15.25 |
| with Banana Shallot, Roast Carrot & Red Wine Sauce |
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| Rosemary & Garlic Roasted Rump of Lamb |
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£14.50 |
| with Dauphinoise Potatoes & Ratatouille |
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| Loin of Cornish Monkfish on a Scillonian Crab |
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£15.00 |
| Saffron & Spring Onion Risotto |
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Top |
| Dessert |
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| Warm Sticky Toffee Pudding |
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£4.25 |
| with Caramel Sauce & Cornish Clotted Cream |
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| Trio of Brulees |
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£4.35 |
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| Iced Sweet Ricotta Parfait |
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£4.00 |
| with Orange Whiskey Sauce |
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| Lemon Posset |
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£3.95 |
| with Homemade Citrus Cookies & Macerated Strawberries |
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| Dark Chocolate Tart |
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£4.35 |
| with Raspberry Puree & Orange Sorbet |
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| Selection of Cornish Cheeses |
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£4.50 |
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| Coffee |
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£1.60 |
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