|
Ideas on Supper
Suppertime. There's a smell around the Griffin as suppertime nears. Something indefinable that makes you hungry. Something that confirms how important supper is to us.
If you’re staying with us and have had a tiring day out and about, remember to take a glass of wine or a gin upstairs with you for your bath. Relax and build the appetite.
Then come down and sit on the sofas while deciding what you’d like to eat. Talk to some locals. Look at the wine list. Ask the team about the wines.
Our menu is not long. Never more than 7 starters or main courses. All driven by what our suppliers bring to our back door. Fish from Cornwall. Meat from the lowland hills. Greenery from the garden and from Penpont. All delicious and food that you want to eat.
We will generally change the menu every day. If you're staying for more than a couple of days and know of something that you'd particularly like to eat, do let us know.
|
|
 |
A typical Supper
* Part of the set menu (£28.50 for 3 courses). Guests may mix and match between menus.
Helford crab, pickled apple, coriander
|
8.50 |
Roast mackerel, orange, fennel
|
7.50 |
Neal's Yard goat curd, apple, sprouting broccoli, salted almonds
|
7.50 |
Lamb pastille, cauliflower, garden leeks
|
8.00 |
Cauliflower soup
|
* |
Warm pork, apple & black pudding terrine, piccalilli
|
* |
Scampi monkfish, pickled carrots, apple
|
* |
|
~
|
|
Shallot, Stichelton & sprouting broccoli tart, hazelnuts, watercress
|
15.50 |
Cefnllan duck breast, butternut squash, potato gratin, kale
|
18.50 |
Cornish brill, baby leeks, cauliflower, chanterelles, roast chicken butter
|
18.50 |
Roast Bwlch venison, honey glazed parsnip, red cabbage, pomme purée
|
19.00 |
Cod Fillet, warm tartare sauce, rainbow chard, chips
|
* |
Jerusalem artichoke risotto, hazelnuts, apple, Childwickbury
|
* |
Cefnllan chicken breast, pomme purée, Jerusalem artichoke, cavolo nero
|
* |
|