Cloisters, St Austell

Amuse Bouche

Cappuccino of garden pea and mint topped with truffled broad bean foam

Entrées

Smoked trout fillet, horseradish mayonnaise, Cloisters’ loaf and garden leaves

Cornish lamb cutlet with rosemary frites, pomme tian, spearmint oil, minted Hollandaise and lamb snaps

Warm roulade of rabbit with apricot and pheasant, artichoke puree, winter fruits, chutney and pancetta

Sweet potato risotto ball served with charred baby leeks, parmesan shavings, truffle oil, balsamic and saffron ‘air’

Intermediate

Cornish tribute sorbet with vanilla foam

Main Course

Cornish roast poussin served with a bread sauce, sage stuffing, gaufrettes, claret jus and market vegetables

‘Sea platter’ consisting of curried monk steak, charred scallop, saffron and cognac infused mussels and carrot slaw

Maple Infused pork medallion accompanied with a potato lattice, orchard cider gel, young carrots, confit belly cube, marrow bone butter and calvados cream

Torteloni verdi (Gevrik goats cheese, pepper pesto, young shoots, pomme Parisienne and paprika puff

Steak Diane cooked in cognac accompanied with fondant, winter greens and baby vegetables

(Vegetables and potatoes are incorporated into all dishes)

Desserts

A selection of desserts from our sweet menu

Tea or Coffee