Restaurant At The Penventon Hotel

warm artisan bread

piccalilli, brioche toast

poached hens egg, lemon oil, micro herbs

golden beetroot, parsnip, butternut squash, orange, red onion, lizard leaves, sunflower seeds, honey dressing

8oz. hanger steak, roast tomato, grilled mushroom, béarnaise sauce, frites (+£2.50)

dauphinoise, garlic kale, wild mushroom sauce

honey roast chantenay carrots, colcannon mash, cider & apple sauce

saffron new potatoes, cauliflower florets, parmesan cream sauce

spiced mange tout, red cabbage slaw, cumin infused brown rice, grilled pak choi, toasted pumpkin seeds, crispy black kale, maple & pecan dressing

lime & dill sour cream

bacon, gem lettuce, tomato & mayo

chicken, bacon, tomato, gem lettuce & mayo

tomato, chive & caramelised onion

6oz. sirloin steak, roast tomato, grilled mushroom & bearnaise sauce

Sharp's Doom Bar batter, chunky chips & mushy peas, lemon wedge & tartar sauce

served in a brioche bun, smoked streaky bacon, Emmental cheese, chunky chips, shredded lettuce, tomato and mustard mayonnaise

served in brioche bun with chunky chips

free range egg, salad & chunky chips

San Marzano tomato, basil, olive oil & garlic sauce

chargrilled chicken breast Parmesan mash, smoked ham, fresh basil, white wine cream sauce

Including a glass of wine or pint of draught beer. Please ask your server for more details

warm artisan bread

pea, mint, radish & watercress salad, mustard dressing

flakes of white fish and potato, dressed crisp leaf, aioli and squeezed lemon

Marie Rose sauce, crisp salad garnish, lemon wedge

gem lettuce, anchovies, croutons & Parmesan shavings

Pil Pil rice, tender broccoli, pickled carrot, butternut squash, sun blushed tomatoes, olives, dressed in pine nut and basil pesto

plain / cheese / smoked salmon / ham & spring onion / cheese, mushroom & chive, served with side salad

classically made to Mrs. P's 50 year old recipe

velvety set vanilla custard with a caramelised sugar top, pistachio and raisin biscotti

vanilla custard

cheddar, blue and brie served with chutney, celery grapes and biscuits

classically made to Mrs. P's 50 year old recipe

velvety set vanilla custard with a caramelised sugar top and a pistachio & raisin biscotti

vanilla custard

cheddar, blue and brie served with chutney, celery, grapes and biscuits

Your server will welcome you with our fresh bread boards, please feel free to indulge or ask if you would like more

Vibrant green olives cultivated in 'Valle del Belice' area of Sicily with a mild, buttery flavour which have a 'Protected Designation of Origin' (dop)

'Ideal pre-dinner nibbles for the table'. Red onion rosemary focaccia, Nocellara de Belice olives, rocket, olive oil and velvety-rich balsamic

Traditionally made liver pate, blackberry sloe gin jelly and crisp breads

Aioli with a chargrilled lemon wedge

Warm focaccia bread

Our famous sizzling prawns flambéed in olive oil, garlic, and chilli with bread to dip!

Flakes of white fish and potato, dressed crisp leaf, aioli, and squeezed lemon

Crisp salad of peas, mint, radish and watercress and mustard dressing

Marie rose sauce, crisp salad garnish and lemon wedge

choice of

Fresh fig, strawberry & mint salsa

Baked focaccia bruschetta, sun blushed tomatoes and olive tapenade

PV Signature Plank Steak - Cooked on the bone, with the fat left on to preserve the flavour. Served the original way, on a singed oak board with piped buttery mash potato, cherry vine tomatoes and beer battered onion rings. Paola and David served the first plank steak at the Basset Count House in 1965, their first restaurant, and introduced it to the Penventon in 1971

Regarded as the most tender steak, the fillet is a premium favourite and mild in flavour

Very juicy and tender with a delicate flavour balanced with a firmer texture. Choose your steak seasoning; Sea salt and cracked black pepper or our famous Pil Pil chilli and smoked paprika spice and butter

Charred and butter seared fillet steak, pâté, mushroom duxelles, accompanied with Parmesan mash, tender stem broccoli, roasted carrots and Madeira jus

Butterflied chicken breast marinated in our famous Pil Pil sauce

Combining succulent monkfish and king prawns with Pil Pil flavours

Brioche bun topped with smoked streaky bacon, Emmental cheese, shredded lettuce, tomato, mustard mayonnaise and served with chunky chips

Chilli and smoked paprika spiced chicken fillet, topped with shredded lettuce, tomato, garlic mayonnaise and served with chunky chips

Toasted focaccia, topped with shredded lettuce, tomato and onion jam served with chunky chips

Pork tenderloin, Parma ham, chorizo and oregano rosti, tender broccoli and red pepper pesto

Buttered new potatoes, fresh greens and lemon parsley butter

Chargrilled chicken breast, Parmesan mash, smoked ham, fresh basil and white wine cream sauce

Fresh hake, local monkfish, king prawn, and squid. Pil Pil mayo, crisp salad, charred lemon and chunky chips

with San Marzano tomato, basil, olive oil and garlic sauce

Pil Pil rice, tender broccoli, pickled carrot, butternut squash, sun blushed tomatoes, olives, dressed in pine nut and basil pesto

San Marzano tomato, basil, olive oil and garlic sauce with rocket and roasted cherry vine tomatoes

crisp leaf, tomato, cucumber, red onion, peppers and mustard dressing

Velvety set vanilla custard with a caramelised sugar top, pistachio and raisin biscotti

Textures of raspberries; fresh, sauce and sorbet

Classically made to Mrs. Pascoe's 50-year-old recipe

please allow 15 minutes to bake; Daily changing fruits, fresh vanilla bean custard or clotted cream - or just ask for both!

Pure vanilla bean ice cream, drowned with a hot espresso shot

Buttered shortbread

Crushed vegan meringue, fresh summer berries and sorbet

crusty bread

chilli & pineapple salsa, toasted ciabatta

lemon aioli

pickled carrot and orange salad

roasted tomato, onion rings, chunky chips (£4 sup.)

mushroom sauce, warm potato salad

basil, lemon and shavings of Parmesan

fresh herbs

chutney and crackers

classically made to Mrs. P's 50 year old recipe

shortbread biscuit

raspberry sorbet

lime & dill sour cream

bacon, gem lettuce, tomato & mayo

chicken, bacon, tomato, gem lettuce & mayo

tomato, chive & caramelised onion

red onion marmalade

Sharp's Doom Bar batter, chunky chips & mushy peas, lemon wedge & tartar sauce

served in a brioche bun, smoked streaky bacon, Emmental cheese, chunky chips, shredded lettuce, tomato and mustard mayonnaise

served in brioche bun with chunky chips

free range egg, salad & chunky chips

sweet potato, stout gravy

chargrilled chicken breast Parmesan mash, smoked ham, fresh basil, white wine cream sauce

warm artisan bread

red onion marmalade, sourdough, balsamic glaze

pickled orange fennel, lemon cream cheese, herb oil

Marie Rose sauce, crisp salad garnish, lemon wedge

gem lettuce, anchovies, croûtons & Parmesan shavings

Pil Pil rice, tender broccoli, pickled carrot, butternut squash, sun blushed tomatoes, olives, dressed in pine nut and basil pesto

plain / cheese / smoked salmon ham & spring onion / cheese, mushroom & chive, served with side salad

classically made to Mrs. P's 50 year old recipe

marshmallow meringue, raspberry sorbet

vanilla custard

cheddar, blue and brie served with chutney, celery grapes and biscuits

parsnip, garlic & thyme

baby gem, cucumber & bloody Mary dressing

brandy jelly, tartare pickles & sourdough toast

pomegranate, rocket, balsamic dressing

wrapped in bacon with pigs in blankets, roast potatoes and turkey gravy

dauphinoise, port & thyme gravy

fondant potato, white wine cream sauce

parsley mash, lemon cream sauce

butterbean, thyme

all dishes served with seasonal roasted roots and greens

brandy sauce & redcurrants

spiced rum apple, coconut, almond

salted caramel ice cream, brandy snap shard

traditional custard or clotted cream

Cheddar, blue & brie served with chutney, celery, grapes & biscuits

mushroom crisps

candied chestnuts

celeriac remoulade, lemon wedge

sprout tops, pear, pecan, gorgonzola, maple syrup

grilled fondant potato, baby vegetables, red wine sauce

dauphinoise potato, mulled wine pear, curly kale, mulled wine jus

beetroot & leek gnocchi, cavolo nero, lemon butter sauce

udon noodles, ginger, shiitake broth, bamboo shoots, pickled kohlrabi, spring onion, chilli

marmalade ice cream and Chantilly cream

salted caramel brittle

vanilla & coconut cream

4 cheeses, homemade chutney, grapes, celery biscuits

black truffle

capers, cornichons, shallots, quail eggs

apple & thyme compote, brioche toast

petit herbs, sourdough croutons

remoulade, salsa verde, prosciutto shards

pickled winter vegetable salad, apple purée

traditional trimmings

Yorkshire puddings & horseradish

grilled new potato, baby fennel, saffron cream sauce

grilled king oyster mushroom, shallot purée & basil oil

brandy sauce & redcurrants

freeze dried fruits, salted caramel shards

poached pears and almond cake

4 Cheeses, homemade chutney, grapes, celery, biscuits

brioche croutons

salted almonds, red onion jam

shallots, dill & lemon mayonnaise, grilled focaccia

mulled wine pear compote, granary toast

winter vegetables, bacon dumplings

poached duck egg, pommes neuf, winter veg salad

crushed lemon & herb new potato, beetroot crème fraîche sauce

All main courses served with roasted potatoes, seasonal roasted roots and greens

vanilla ice cream

traditional custard or Cornish clotted cream

poached pears and almond cake

4 Cheeses, homemade chutney, grapes, celery, biscuits