Sample Menus - Food By Ryan

Porthilly oysters raw – shallot vinegar – lemon – tabasco

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Grilled Falmouth scallops, hazelnut butter

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Poached St Ives lobster, foie gras & leek, hazelnut, tarragon dressing

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Risotto of Girolles

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Dover sole en papillote, summer vegetable, Cornish news

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Vanilla panna cotta, raspberry’s, peach & Colwith vanilla vodka

Sunday Lunch

Half lobster grilled with confit garlic and parsley butter

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Roast ribeye on the bone of beef, Barolo pan gravy

Yorkshire pudding & Horseradish crème fraiche

For the table

Dripping roast potatoes

Braised carrots with bay

Kale with garlic, fennel seed and lemon

Roasted – celeriac, parsnip and squash

Buttered tender stem broccoli

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Stick toffee pudding, butterscotch sauce,

Cornish clotted cream & Vanilla Ice cream

Nibbles

Cheese gougers/ crab on toast / St Ives smoked salmon & horseradish

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1^st

Crab with winter leaves, white beans & bottarga

2^nd

Lobster bisque –

sourdough croutons, chive cream

3^rd

Roast fillet of Beef, confit shallots, sprouts and pancetta, potato fondant

Black truffle sauce

4^th

Choc marquis, preserved cherry’s, crème fraiche

5^th

Selection of Neals yard cheese