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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
42.00 for 3 courses
Salmon rillette, beetroot, buttermilk, wasabi
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Chicken liver parfait, rhubarb, toasted sourdough
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Smoked haddock ‘fish pie’, leeks, peas, Parmesan
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Summer vegetable ‘cawl’, crisp lamb, wild garlic & cheese scone
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Watercress soup, Jersey royals, crayfish tails, garlic butter, chives
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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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Hake, celeriac, fennel, smoked leek, roast chicken sauce
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| Chalk stream trout, samphire, broccoli, quinoa, almonds, red wine sauce |
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Pork presa, sweet potato, baked apple, sauerkraut
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Beef cheek, pearl barley, alliums, red wine sauce
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Tomato & courgette tart, black garlic, olives, garden salad
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Mushroom & tomato pie, artichoke, olive, roast garlic mayonnaise, rocket
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Chargrilled celeriac steak, bbq apple, raisins, walnut dressing
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