Budock Vean Hotel

Starter

A salad of mozzarella, confit cherry tomatoes, basil, watercress
5 spice roasted Barbary duck breast, spiced poached pear, pak choi
Cornish monkfish and tiger prawns, plum tomato dressing, sauté potatoes, chorizo, rocket
Locally smoked salmon, boiled egg, capers, cornichons, shallots

To follow:
Carrot and coriander soup
or
Raspberry sorbet

Main

Roast loin of wild Cornish venison, garlic roast new potatoes, red cabbage, carrot, port and thyme jus
Seared tenderloin and slow cooked belly of locally reared pork, grain mustard mash, cavolo nero, apple purée, sherry jus
Grilled supreme of locally landed hake, sauté potatoes, red chard, crab and samphire butter
Pan fried fillet of wild Cornish turbot, saffron potatoes, beans, peas, nage

Dessert

Vanilla Crème brulée with short bread biscuits
Raspberry delice, pistachio nut and hazelnut cake with raspberry coulis
Sticky toffee pudding with toffee sauce served with Cornish vanilla ice cream
A selection of cheeses supplied by Hawkridge Farm, Barber’s vintage Cheddar, Cornish yarg, Keltic gold served with quince jelly, celery and biscuits
Cornish strawberries and Cornish clotted cream
A selection of Roskilly’s ice cream and fresh fruit salad are also available

To finish:
Coffee, Cornish fudge and mints served in the comfort of our Lounges