Pre Starter

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Slowly Cooked and Pressed Chicken Leg,
Truffle Marshmallow and Crisp Ham

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Salted Cod with Creamed White Beans

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Poached Quail Egg with “Ratte” Mash Potato
and Jerusalem Artichokes

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Roast Rib Eye of Cornish Beef with
Marjoram Scented Cabbage and Braised Swede

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Beetroot Marmalade,
“Rag Stone”, Fig Jelly and Prune

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Pre Dessert

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Hot Chocolate Tart with Cornish Milk Ice Cream

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Coffee and infusions
Small Pastries