Creamy mushroom soup served with toasted garlic ciabatta.
Chicken liver and brandy parfait served with whole grain toast and real ale chutney.
Hot and spicy skewered king prawns served with a refreshing lime and tomato relish.
Tregida smoked trout served with a horseradish infused yogurt dip and green salad.
Robin’s red ruby Sirloin steak served with crisp potato wedges, oven roasted field mushroom, char grilled vine tomatoes and homemade giant onion rings.
Optional: Creamy brandy and mixed peppercorn sauce.
Trimmed rack of Cornish lamb served on a bed of creamy mashed potato with fine green beans and a rich red currant gravy.
Cornish supreme of hake in a herb crust served with a garlic and herb butter, buttered new potatoes and fine green beans.
Bell peppers stuffed with a parmesan and chive risotto, served with salad garnish.
A trio of Boscastle Farm Shop desserts
Tea or fresh filter coffee served with homemade truffles