Pierre Victoire - French Restaurant

French Onion with Comté croutons

beetroot marinated salmon, hand-picked crab meat, grapefruit and coriander

St. Austell Bay mussels, steamed in white wine with parsley, cream, garlic & shallots

chicken liver and bacon pâté with brioche and caramelised red onion marmalade

deep-fried breaded camembert served with a cranberry spiced compote

salade of Fourme d’Ambert cheese, chicory, poached pear, walnuts served with a honey mustard dressing

Basque-inspired mix of sweet peppers, tomatoes, and onions, served with tenderstem broccoli - tossed with sesame and chilli

snails baked with a parsley, garlic & Pernod butter

flat iron steak served medium rare with pommes-frites, haricot verts, with shallot & red wine jus

8oz ribeye served with pommes frites and haricot verts à la sauce au poivre or Béarnaise or a red wine jus

6oz fillet served with gratin dauphinois, herb-roasted tomato, haricots verts, à la sauce au poivre or a red wine jus

pan-fried fillet of sea bass served with lemon caper beurre blanc, crushed potatoes and leek fondue

St.Austell Bay mussels served Marinières à la Crème, steamed in white wine with parsley, cream, garlic & shallots ~ avec pommes frites ~

Suprême of free-range chicken served with wild mushroom fricassée, pommes purée and glazed carrots

confit duck leg served with pancetta & puy lentils ragoût, cavolo nero and red wine jus

roasted butternut squash and sage risotto, with pumpkin seeds and celeriac crisp

gratin of mushrooms, caramelised onions, and potatoes, baked with Reblochon. Served with a fresh rocket and Parmesan salad

10-hour overnight cooked pork belly with wholegrain mustard pommes purée, chorizo crisp, served with a port & red wine jus

venison casseroled in burgundy with mushrooms, bacon and shallots served with gratin dauphinois, candied carrots and horseradish crème fraiche

Alpine cheeses & Kirsch fondue with French baguette, baby new potatoes, Paris mushrooms, garlic sausage, saucisson, cauliflower florets & cornichons

vanilla custard with a burnt sugar crust, served with langue de chat biscuit

Black Forest berry and vanilla cheesecake served with cranberry and port compote

decadent mousse-like dessert, served with chocolate, orange & coffee crème Chantilly

with fresh fruit or marshmallows (laced with Cointreau, Amaretto or Baileys +£2.75)

warm espresso coffee over vanilla ice (and with Kahlúa +£2.75)

a selection of sorbets du jour, served with winter berries

Chèvre, Fourme d’Ambert and Camembert ‘Artisan’, served with bread, biscuits, celery, grapes & chutney

35ml

35ml

35ml

35ml

35ml

35ml

35ml

50ml

50ml

50ml

25ml

12:00 – 14:30

12:00 – 14:30

12:00 – 15:00

du jour served with garlic croutons

St. Austell Bay mussels served 'Marinières à la Crème' steamed in white wine with parsley, cream, garlic & shallots

salmon marinated in beetroot, served with pickled cucumbers, horseradish crème fraîche and garlic herb toast

Basque-inspired mix of sweet peppers, tomatoes, and onions, served with tenderstem broccoli – tossed with sesame and chilli

chicken liver and bacon pâté with brioche and caramelised red onion marmalade

salade of Fourme d'Ambert cheese, chicory, poached pear, walnuts served with a honey mustard dressing

snails baked with a parsley, garlic & Pernod butter

roast British beef with horseradish crème fraîche

chicken roasted on the bone with a tarragon pan jus

roasted pork belly with a Calvados sauce

fillet of hake served on wilted spinach, lemon crushed potatoes and lemon beurre blanc

St Austell Bay mussels served Marinières à la Crème, steamed in white wine with parsley, cream, garlic & shallots ~ avec pommes frites ~

venison casseroled in burgundy with mushrooms, bacon and shallots served with gratin dauphinois, candied carrots and horseradish crème fraîche

confit duck leg served with pancetta & puy lentils ragoût, cavolo nero and red wine jus

roasted butternut squash and sage risotto, with pumpkin seeds and cavolo nero crisp

Alpine cheese & Kirsch fondue with baguette, baby new potatoes, Paris mushrooms, garlic sausage, saucisson, cauliflower florets & cornichons

vanilla custard with a burnt sugar crust, served with langue de chat biscuit

Black Forest berry and vanilla cheesecake served with cranberry and port compote

decadent mousse-like dessert, served with chocolate soil, orange & coffee crème Chantilly

with fresh fruit or marshmallows (laced with Cointreau, Amaretto or Baileys +2.75)

warm espresso coffee over vanilla ice cream (and with Kahlúa +2.75)

a selection of sorbets du jour, served with winter berries

Chèvre, Fourme d'Ambert and Camembert 'Artisan', served with bread, biscuits, celery, grapes & chutney

snails baked with a parsley, garlic & Pernod butter

salmon marinated in beetroot, served with pickled cucumbers, horseradish crème fraîche and garlic herb toast

St. Austell Bay mussels, steamed in white wine with parsley, cream, garlic & shallots

Basque-inspired mix of sweet peppers, tomatoes, and onions, served with tenderstem broccoli - tossed with sesame and chilli

salade of Fourme d’Ambert cheese, chicory, poached pear, walnuts served with a honey mustard dressing

chicken liver and bacon pâté with brioche and caramelised red onion marmalade

deep-fried breaded camembert served with a cranberry spiced compote

pan-fried fillet of sea bass served with lemon caper beurre blanc, crushed potatoes and leek fondue

St. Austell Bay mussels served Marinières à la Crème, steamed in white wine with parsley, cream, garlic & shallots ~ avec pommes frites ~

Supreme of free-range chicken, served with wild mushroom fricassée, pommes purée and glazed carrots

confit duck leg served with pancetta & puy lentils ragoût, cavolo nero and red wine jus

flat iron steak served medium rare with pommes-frites, haricot verts, with shallot & red wine jus

roasted butternut squash and sage risotto, with pumpkin seeds and cavolo nero crisp

gratin of mushrooms, caramelised onions, and potatoes, baked with Reblochon. Served with a fresh rocket and Parmesan salad

10-hour overnight cooked pork belly with wholegrain mustard pommes purée, chorizo crisp, served with a port & red wine jus

venison casseroled in burgundy with mushrooms, bacon and shallots served with gratin dauphinois, candied carrots and horseradish crème fraîche

vanilla custard with a burnt sugar crust, served with langue de chat biscuit

Black Forest berry and vanilla cheesecake served with cranberry and port compote

warm espresso coffee over vanilla ice cream (and with Kahlúa +2.25)

a selection of sorbets du jour, served with winter berries

decadent mousse-like dessert, served with chocolate soil, orange & coffee crème Chantilly

Chèvre, Fourme d’Ambert and Camembert ‘Artisan’, served with bread, biscuits, celery, grapes & chutney

half-a-dozen Oysters served on crushed ice with mignonette dressing and fresh lemon

sautéed scallops served on a celeriac purée with a golden raisin and caper vinaigrette and curry oil

beetroot marinated salmon, hand-picked crab meat, salmon roe

ham hock, smoked chicken and truffle with pickled blackberries and Pommery mustard

puff pastry vol-au-vent filled with a wild mushroom & cognac ragoût, & slow-cooked duck egg

twice-baked goats cheese soufflé with apple, celery and walnut dressing

pancetta-wrapped monkfish and sage, potato rösti, brown shrimp butter

roasted suprême of guinea fowl with toasted chestnuts, pearl barley and chive oil

a whole rack of tender lamb rib cutlets, French-trimmed, served with gratin dauphinois, herb-roasted tomato, petit pois à la française, et sauce paloise

duck breast sliced pink on a potato & onion rösti served with tenderstem and sauce l'orange

fillet of beef, salt-baked celeriac, wilted spinach, truffle mash and a madeira jus

smoked tofu, chantenay carrots, turnips and leeks in saffron stock, shaved truffle

with caramelised fresh fruit, pastries & marshmallows and laced with either Cointreau, Amaretto or Baileys

a selection of baked pastry cream desserts, infused with vanilla and bay leaf, capped with a burnt sugar crust

with rum & raisin ice cream

with a chocolate ganache and dark chocolate sauce

Whole Neufchatel to share, drizzled with truffled honey, quince cheese, celery and oat cakes

warm espresso coffee and Kahlúa poured over vanilla ice cream

du jour served with garlic croutons

salmon marinated in beetroot, served with pickled cucumbers, horseradish crème fraîche and garlic herb toast

St. Austell Bay mussels, steamed in white wine with parsley, cream, garlic shallots

chicken liver and bacon pâté with brioche and caramelised red onion marmalade

deep-fried breaded camembert served with a cranberry spiced compote

salade of Fourme d’Ambert cheese, chicory, poached pear, walnuts served with a honey mustard dressing

Basque-inspired mix of sweet peppers, tomatoes, and onions, served with tenderstem broccoli - tossed with sesame and chilli

snails baked with a parsley, garlic Pernod butter

flat iron steak served medium rare with pommes-frites, with shallot a red wine jus

8oz ribeye served with pommes frites, à la sauce au poivre or Béarnaise or a red wine jus

6oz fillet served with gratin dauphinois, herb-roasted tomato, haricots verts, à la sauce au poivre or Béarnaise or a red wine jus

fillet of hake served on wilted spinach, lemon crushed potatoes and lemon beurre blanc

St Austell Bay mussels served Marinières à la Crème, steamed in white wine with parsley, cream, garlic shallots ~ avec pommes frites ~

Suprême of free-range chicken served with wild mushroom fricassée, pommes purée and glazed carrots

confit duck leg served with Lyonnaise potatoes, shaved fennel, orange and watercress

roasted butternut squash and sage risotto, with pumpkin seeds and cavolo nero crisp

10-hour overnight cooked pork belly with wholegrain mustard pommes purée, chorizo crisp, served with a port red wine jus

baked pastry cream, with vanilla and bay leaf

Black forest berry and vanilla cheesecake served with cranberry and port compote

decadent mousse-like dessert, served with chocolate soil, orange coffee crème Chantilly

For two to share with fresh fruit marshmallows (laced with Cointreau, Amaretto or Baileys +£2.75)

warm espresso coffee over vanilla ice cream (and with Kahlúa +£2.75)

A selection of sorbets du jour, served with winter berries

Chèvre, Fourme d’Ambert and Camembert ‘Artisan’, served with bread, biscuits, celery, grapes chutney

35ml

35ml

35ml

35ml

35ml

35ml

35ml

50ml

50ml

50ml

25ml

French Onion with Comté croutons

beetroot marinated salmon, hand-picked crab meat, grapefruit and coriander

St. Austell Bay mussels, steamed in white wine with parsley, cream, garlic shallots

chicken liver and bacon pâté with brioche and caramelised red onion marmalade

deep-fried breaded camembert served with a cranberry spiced compote

salade of Fourme d’Ambert cheese, chicory, poached pear, walnuts served with a honey mustard dressing

Basque-inspired mix of sweet peppers, tomatoes, and onions, served with tenderstem broccoli - tossed with sesame and chilli

snails baked with a parsley, garlic Pernod butter

flat iron steak served medium rare with pommes-frites, haricot verts, with shallot red wine jus

8oz ribeye served with pommes frites and haricot verts à la sauce au poivre or Béarnaise or a red wine jus

6oz fillet served with gratin dauphinois, herb-roasted tomato, haricots verts, à la sauce au poivre or a red wine jus

pan-fried fillet of sea bass served with lemon caper beurre blanc, crushed potatoes and leek fondue

St.Austell Bay mussels served Marinières à la Crème, steamed in white wine with parsley, cream, garlic shallots ~ avec pommes frites ~

Suprême of free-range chicken served with wild mushroom fricassée, pommes purée and glazed carrots

confit duck leg served with pancetta puy lentils ragoût, cavolo nero and red wine jus

roasted butternut squash and sage risotto, with pumpkin seeds and celeriac crisp

gratin of mushrooms, caramelised onions, and potatoes, baked with Reblochon. Served with a fresh rocket and Parmesan salad

10-hour overnight cooked pork belly with wholegrain mustard pommes purée, chorizo crisp, served with a port red wine jus

venison casseroled in burgundy with mushrooms, bacon and shallots served with gratin dauphinois, candied carrots and horseradish crème fraiche

Alpine cheeses Kirsch fondue with French baguette, baby new potatoes, Paris mushrooms, garlic sausage, saucisson, cauliflower florets cornichons

vanilla custard with a burnt sugar crust, served with langue de chat biscuit

Black Forest berry and vanilla cheesecake served with cranberry and port compote

decadent mousse-like dessert, served with chocolate, orange coffee crème Chantilly

with fresh fruit or marshmallows (laced with Cointreau, Amaretto or Baileys +£2.75)

warm espresso coffee over vanilla ice (and with Kahlúa +£2.75)

a selection of sorbets du jour, served with winter berries

Chèvre, Fourme d’Ambert and Camembert ‘Artisan’, served with bread, biscuits, celery, grapes chutney

35ml

35ml

35ml

35ml

35ml

35ml

35ml

50ml

50ml

50ml

25ml

12:00 – 14:30

12:00 – 14:30

12:00 – 15:00

du jour served with garlic croutons

St. Austell Bay mussels served 'Marinières à la Crème' steamed in white wine with parsley, cream, garlic shallots

salmon marinated in beetroot, served with pickled cucumbers, horseradish crème fraîche and garlic herb toast

Basque-inspired mix of sweet peppers, tomatoes, and onions, served with tenderstem broccoli – tossed with sesame and chilli

chicken liver and bacon pâté with brioche and caramelised red onion marmalade

salade of Fourme d'Ambert cheese, chicory, poached pear, walnuts served with a honey mustard dressing

snails baked with a parsley, garlic Pernod butter

roast British beef with horseradish crème fraîche

chicken roasted on the bone with a tarragon pan jus

roasted pork belly with a Calvados sauce

fillet of hake served on wilted spinach, lemon crushed potatoes and lemon beurre blanc

St Austell Bay mussels served Marinières à la Crème, steamed in white wine with parsley, cream, garlic shallots ~ avec pommes frites ~

venison casseroled in burgundy with mushrooms, bacon and shallots served with gratin dauphinois, candied carrots and horseradish crème fraîche

confit duck leg served with pancetta puy lentils ragoût, cavolo nero and red wine jus

roasted butternut squash and sage risotto, with pumpkin seeds and cavolo nero crisp

Alpine cheese Kirsch fondue with baguette, baby new potatoes, Paris mushrooms, garlic sausage, saucisson, cauliflower florets cornichons

vanilla custard with a burnt sugar crust, served with langue de chat biscuit

Black Forest berry and vanilla cheesecake served with cranberry and port compote

decadent mousse-like dessert, served with chocolate soil, orange coffee crème Chantilly

with fresh fruit or marshmallows (laced with Cointreau, Amaretto or Baileys +2.75)

warm espresso coffee over vanilla ice cream (and with Kahlúa +2.75)

a selection of sorbets du jour, served with winter berries

Chèvre, Fourme d'Ambert and Camembert 'Artisan', served with bread, biscuits, celery, grapes chutney

snails baked with a parsley, garlic Pernod butter

salmon marinated in beetroot, served with pickled cucumbers, horseradish crème fraîche and garlic herb toast

St. Austell Bay mussels, steamed in white wine with parsley, cream, garlic shallots

Basque-inspired mix of sweet peppers, tomatoes, and onions, served with tenderstem broccoli - tossed with sesame and chilli

salade of Fourme d’Ambert cheese, chicory, poached pear, walnuts served with a honey mustard dressing

chicken liver and bacon pâté with brioche and caramelised red onion marmalade

deep-fried breaded camembert served with a cranberry spiced compote

pan-fried fillet of sea bass served with lemon caper beurre blanc, crushed potatoes and leek fondue

St. Austell Bay mussels served Marinières à la Crème, steamed in white wine with parsley, cream, garlic shallots ~ avec pommes frites ~

Supreme of free-range chicken, served with wild mushroom fricassée, pommes purée and glazed carrots

confit duck leg served with pancetta puy lentils ragoût, cavolo nero and red wine jus

flat iron steak served medium rare with pommes-frites, haricot verts, with shallot red wine jus

roasted butternut squash and sage risotto, with pumpkin seeds and cavolo nero crisp

gratin of mushrooms, caramelised onions, and potatoes, baked with Reblochon. Served with a fresh rocket and Parmesan salad

10-hour overnight cooked pork belly with wholegrain mustard pommes purée, chorizo crisp, served with a port red wine jus

venison casseroled in burgundy with mushrooms, bacon and shallots served with gratin dauphinois, candied carrots and horseradish crème fraîche

vanilla custard with a burnt sugar crust, served with langue de chat biscuit

Black Forest berry and vanilla cheesecake served with cranberry and port compote

warm espresso coffee over vanilla ice cream (and with Kahlúa +2.25)

a selection of sorbets du jour, served with winter berries

decadent mousse-like dessert, served with chocolate soil, orange coffee crème Chantilly

Chèvre, Fourme d’Ambert and Camembert ‘Artisan’, served with bread, biscuits, celery, grapes chutney

half-a-dozen Oysters served on crushed ice with mignonette dressing and fresh lemon

sautéed scallops served on a celeriac purée with a golden raisin and caper vinaigrette and curry oil

beetroot marinated salmon, hand-picked crab meat, salmon roe

ham hock, smoked chicken and truffle with pickled blackberries and Pommery mustard

puff pastry vol-au-vent filled with a wild mushroom cognac ragoût, slow-cooked duck egg

twice-baked goats cheese soufflé with apple, celery and walnut dressing

pancetta-wrapped monkfish and sage, potato rösti, brown shrimp butter

roasted suprême of guinea fowl with toasted chestnuts, pearl barley and chive oil

a whole rack of tender lamb rib cutlets, French-trimmed, served with gratin dauphinois, herb-roasted tomato, petit pois à la française, et sauce paloise

duck breast sliced pink on a potato onion rösti served with tenderstem and sauce l'orange

fillet of beef, salt-baked celeriac, wilted spinach, truffle mash and a madeira jus

smoked tofu, chantenay carrots, turnips and leeks in saffron stock, shaved truffle

with caramelised fresh fruit, pastries marshmallows and laced with either Cointreau, Amaretto or Baileys

a selection of baked pastry cream desserts, infused with vanilla and bay leaf, capped with a burnt sugar crust

with rum raisin ice cream

with a chocolate ganache and dark chocolate sauce

Whole Neufchatel to share, drizzled with truffled honey, quince cheese, celery and oat cakes

warm espresso coffee and Kahlúa poured over vanilla ice cream

du jour served with garlic croutons

salmon marinated in beetroot, served with pickled cucumbers, horseradish crème fraîche and garlic herb toast

St. Austell Bay mussels, steamed in white wine with parsley, cream, garlic & shallots

chicken liver and bacon pâté with brioche and caramelised red onion marmalade

deep-fried breaded camembert served with a cranberry spiced compote

salade of Fourme d’Ambert cheese, chicory, poached pear, walnuts served with a honey mustard dressing

Basque-inspired mix of sweet peppers, tomatoes, and onions, served with tenderstem broccoli - tossed with sesame and chilli

snails baked with a parsley, garlic & Pernod butter

flat iron steak served medium rare with pommes-frites, with shallot & a red wine jus

8oz ribeye served with pommes frites, à la sauce au poivre or Béarnaise or a red wine jus

6oz fillet served with gratin dauphinois, herb-roasted tomato, haricots verts, à la sauce au poivre or Béarnaise or a red wine jus

fillet of hake served on wilted spinach, lemon crushed potatoes and lemon beurre blanc

St Austell Bay mussels served Marinières à la Crème, steamed in white wine with parsley, cream, garlic & shallots ~ avec pommes frites ~

Suprême of free-range chicken served with wild mushroom fricassée, pommes purée and glazed carrots

confit duck leg served with Lyonnaise potatoes, shaved fennel, orange and watercress

roasted butternut squash and sage risotto, with pumpkin seeds and cavolo nero crisp

10-hour overnight cooked pork belly with wholegrain mustard pommes purée, chorizo crisp, served with a port & red wine jus

baked pastry cream, with vanilla and bay leaf

Black forest berry and vanilla cheesecake served with cranberry and port compote

decadent mousse-like dessert, served with chocolate soil, orange & coffee crème Chantilly

For two to share with fresh fruit & marshmallows (laced with Cointreau, Amaretto or Baileys +£2.75)

warm espresso coffee over vanilla ice cream (and with Kahlúa +£2.75)

A selection of sorbets du jour, served with winter berries

Chèvre, Fourme d’Ambert and Camembert ‘Artisan’, served with bread, biscuits, celery, grapes & chutney

35ml

35ml

35ml

35ml

35ml

35ml

35ml

50ml

50ml

50ml

25ml

French Onion with Comté croutons

beetroot marinated salmon, hand-picked crab meat, grapefruit and coriander

St. Austell Bay mussels, steamed in white wine with parsley, cream, garlic & shallots

chicken liver and bacon pâté with brioche and caramelised red onion marmalade

deep-fried breaded camembert served with a cranberry spiced compote

salade of Fourme d’Ambert cheese, chicory, poached pear, walnuts served with a honey mustard dressing

Basque-inspired mix of sweet peppers, tomatoes, and onions, served with tenderstem broccoli - tossed with sesame and chilli

snails baked with a parsley, garlic & Pernod butter

flat iron steak served medium rare with pommes-frites, haricot verts, with shallot & red wine jus

8oz ribeye served with pommes frites and haricot verts à la sauce au poivre or Béarnaise or a red wine jus

6oz fillet served with gratin dauphinois, herb-roasted tomato, haricots verts, à la sauce au poivre or a red wine jus

pan-fried fillet of sea bass served with lemon caper beurre blanc, crushed potatoes and leek fondue

St.Austell Bay mussels served Marinières à la Crème, steamed in white wine with parsley, cream, garlic & shallots ~ avec pommes frites ~

Suprême of free-range chicken served with wild mushroom fricassée, pommes purée and glazed carrots

confit duck leg served with pancetta & puy lentils ragoût, cavolo nero and red wine jus

roasted butternut squash and sage risotto, with pumpkin seeds and celeriac crisp

gratin of mushrooms, caramelised onions, and potatoes, baked with Reblochon. Served with a fresh rocket and Parmesan salad

10-hour overnight cooked pork belly with wholegrain mustard pommes purée, chorizo crisp, served with a port & red wine jus

venison casseroled in burgundy with mushrooms, bacon and shallots served with gratin dauphinois, candied carrots and horseradish crème fraiche

Alpine cheeses & Kirsch fondue with French baguette, baby new potatoes, Paris mushrooms, garlic sausage, saucisson, cauliflower florets & cornichons

vanilla custard with a burnt sugar crust, served with langue de chat biscuit

Black Forest berry and vanilla cheesecake served with cranberry and port compote

decadent mousse-like dessert, served with chocolate, orange & coffee crème Chantilly

with fresh fruit or marshmallows (laced with Cointreau, Amaretto or Baileys +£2.75)

warm espresso coffee over vanilla ice (and with Kahlúa +£2.75)

a selection of sorbets du jour, served with winter berries

Chèvre, Fourme d’Ambert and Camembert ‘Artisan’, served with bread, biscuits, celery, grapes & chutney

35ml

35ml

35ml

35ml

35ml

35ml

35ml

50ml

50ml

50ml

25ml

12:00 – 14:30

12:00 – 14:30

12:00 – 15:00

du jour served with garlic croutons

St. Austell Bay mussels served 'Marinières à la Crème' steamed in white wine with parsley, cream, garlic & shallots

salmon marinated in beetroot, served with pickled cucumbers, horseradish crème fraîche and garlic herb toast

Basque-inspired mix of sweet peppers, tomatoes, and onions, served with tenderstem broccoli – tossed with sesame and chilli

chicken liver and bacon pâté with brioche and caramelised red onion marmalade

salade of Fourme d'Ambert cheese, chicory, poached pear, walnuts served with a honey mustard dressing

snails baked with a parsley, garlic & Pernod butter

roast British beef with horseradish crème fraîche

chicken roasted on the bone with a tarragon pan jus

roasted pork belly with a Calvados sauce

fillet of hake served on wilted spinach, lemon crushed potatoes and lemon beurre blanc

St Austell Bay mussels served Marinières à la Crème, steamed in white wine with parsley, cream, garlic & shallots ~ avec pommes frites ~

venison casseroled in burgundy with mushrooms, bacon and shallots served with gratin dauphinois, candied carrots and horseradish crème fraîche

confit duck leg served with pancetta & puy lentils ragoût, cavolo nero and red wine jus

roasted butternut squash and sage risotto, with pumpkin seeds and cavolo nero crisp

Alpine cheese & Kirsch fondue with baguette, baby new potatoes, Paris mushrooms, garlic sausage, saucisson, cauliflower florets & cornichons

vanilla custard with a burnt sugar crust, served with langue de chat biscuit

Black Forest berry and vanilla cheesecake served with cranberry and port compote

decadent mousse-like dessert, served with chocolate soil, orange & coffee crème Chantilly

with fresh fruit or marshmallows (laced with Cointreau, Amaretto or Baileys +2.75)

warm espresso coffee over vanilla ice cream (and with Kahlúa +2.75)

a selection of sorbets du jour, served with winter berries

Chèvre, Fourme d'Ambert and Camembert 'Artisan', served with bread, biscuits, celery, grapes & chutney

snails baked with a parsley, garlic & Pernod butter

salmon marinated in beetroot, served with pickled cucumbers, horseradish crème fraîche and garlic herb toast

St. Austell Bay mussels, steamed in white wine with parsley, cream, garlic & shallots

Basque-inspired mix of sweet peppers, tomatoes, and onions, served with tenderstem broccoli - tossed with sesame and chilli

salade of Fourme d’Ambert cheese, chicory, poached pear, walnuts served with a honey mustard dressing

chicken liver and bacon pâté with brioche and caramelised red onion marmalade

deep-fried breaded camembert served with a cranberry spiced compote

pan-fried fillet of sea bass served with lemon caper beurre blanc, crushed potatoes and leek fondue

St. Austell Bay mussels served Marinières à la Crème, steamed in white wine with parsley, cream, garlic & shallots ~ avec pommes frites ~

Supreme of free-range chicken, served with wild mushroom fricassée, pommes purée and glazed carrots

confit duck leg served with pancetta & puy lentils ragoût, cavolo nero and red wine jus

flat iron steak served medium rare with pommes-frites, haricot verts, with shallot & red wine jus

roasted butternut squash and sage risotto, with pumpkin seeds and cavolo nero crisp

gratin of mushrooms, caramelised onions, and potatoes, baked with Reblochon. Served with a fresh rocket and Parmesan salad

10-hour overnight cooked pork belly with wholegrain mustard pommes purée, chorizo crisp, served with a port & red wine jus

venison casseroled in burgundy with mushrooms, bacon and shallots served with gratin dauphinois, candied carrots and horseradish crème fraîche

vanilla custard with a burnt sugar crust, served with langue de chat biscuit

Black Forest berry and vanilla cheesecake served with cranberry and port compote

warm espresso coffee over vanilla ice cream (and with Kahlúa +2.25)

a selection of sorbets du jour, served with winter berries

decadent mousse-like dessert, served with chocolate soil, orange & coffee crème Chantilly

Chèvre, Fourme d’Ambert and Camembert ‘Artisan’, served with bread, biscuits, celery, grapes & chutney

half-a-dozen Oysters served on crushed ice with mignonette dressing and fresh lemon

sautéed scallops served on a celeriac purée with a golden raisin and caper vinaigrette and curry oil

beetroot marinated salmon, hand-picked crab meat, salmon roe

ham hock, smoked chicken and truffle with pickled blackberries and Pommery mustard

puff pastry vol-au-vent filled with a wild mushroom & cognac ragoût, & slow-cooked duck egg

twice-baked goats cheese soufflé with apple, celery and walnut dressing

pancetta-wrapped monkfish and sage, potato rösti, brown shrimp butter

roasted suprême of guinea fowl with toasted chestnuts, pearl barley and chive oil

a whole rack of tender lamb rib cutlets, French-trimmed, served with gratin dauphinois, herb-roasted tomato, petit pois à la française, et sauce paloise

duck breast sliced pink on a potato & onion rösti served with tenderstem and sauce l'orange

fillet of beef, salt-baked celeriac, wilted spinach, truffle mash and a madeira jus

smoked tofu, chantenay carrots, turnips and leeks in saffron stock, shaved truffle

with caramelised fresh fruit, pastries & marshmallows and laced with either Cointreau, Amaretto or Baileys

a selection of baked pastry cream desserts, infused with vanilla and bay leaf, capped with a burnt sugar crust

with rum & raisin ice cream

with a chocolate ganache and dark chocolate sauce

Whole Neufchatel to share, drizzled with truffled honey, quince cheese, celery and oat cakes

warm espresso coffee and Kahlúa poured over vanilla ice cream