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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.
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A typical Supper
3 courses: 45.00 2 courses: 37.00
Confit duck pressing, brunt orange purée, toasted sourdough
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Chicken liver parfait, spiced plum, gingerbread
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Smoked haddock ‘fish pie’, leeks, peas, Parmesan
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ChalkStream trout ‘gravlax’, beetroot, horseradish buttermilk
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Crown Prince pumpkin soup, pumpkin puri
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Hummus, pickled beetroot, pumpkin seeds, chickpea, dill
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Heritage beetroot, apple, roast walnut, white balsamic
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Roast sea bream fillet, leek & potato ‘risotto’, red wine sauce
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| Pan fried cod fillet, Ratte potatoes, smoked bacon, savoy cabbage, grain mustard |
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Roast chicken breast, fondant potato, sprouts, cranberry, parsnips, chestnuts
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Steamed venison pudding, braised red cabbage, roast parsnip & celeriac
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Sweet potato gnocchi, chestnuts, sage, pumpkin seeds
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Mushroom & tomato pie, artichoke, olive, roast garlic mayonnaise, rocket
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Celeriac, spinach & goat cheese pie, baby onions, wild mushrooms, chive butter sauce
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