ST. MARTINS ON THE ISLE Step back in time and enjoy the unspoilt natural surroundings of the Scillies
The Hotel
Sample Menu 2008
The Teän Restaurant
Sample Dinner Menu
First Courses
From the Sea
Scillonian Pollack
Spiced fillet of local pollack with a salad of new potatoes and lemon-poached St Martin's lobster, mango, red onion and coriander salsa
St Ives Red Mullet
Grilled fillet of Cornish red mullet with lemon noodles,
basil salad, tomato and olive dressing
From the Land
Brittany Quail
Pressed terrine of roast Brittany quail, ham hock and flat leaf
parsley, marinated celeriac and truffled celeriac purée
Brittany Squab Pigeon
Roast squab pigeon with peach and golden
raisin chutney, prune purée and sautéed foie gras
Penryn Feta
Salad of local feta with confit beetroot, fine beans,
fennel remoulade, pickled oranges and balsamic syrup (v)
Plum Tomato and Basil
Warm plum tomato gazpacho with confit
cherry tomatoes, basil oil and basil cress (v)
A selection of these dishes change daily. Please tell the Restaurant Manager
if you prefer a dish to be cooked plainly.
Three course menu at £47.50 inc. VAT
Main Courses
From the Sea
Newlyn John Dory
Pan-fried fillet of local John Dory, creamed lemon mash,
braised Fowey mussels and mussel and horseradish velouté
Newlyn Sea Bass
Line-caught fillet of wild sea bass, risotto of St Martin’s crab,
Spring onions and local coriander, asparagus and crab sauce
From the Land
Cornish Free-Range Duck
Honey-glazed breast of free-range Cornish duck with braised bok choy,
open ravioli of beetroot, Cornish baby carrots and beetroot foam
Bude Venison
Peppered loin of West Country stag, creamed cabbage, glazed
apple, ravioli of braised shoulder, red wine scented with liquorice
Tomato and Mozzarella
Risotto of sun-dried tomatoes. Leeks and parmesan cheese,
confit vine cherry tomatoes, smoked mozzarella and basil salad (v)
Courgette and Leeks
Tagliatelle of sautéed courgettes, baby leeks and tomatoes, local coriander,
lemon-scented Cornish ricotta cheese, black olive purée and rocket (v)
Desserts
Chocolate and Coffee
Dark chocolate pavé with coffee ice cream,
orange and ginger salad, butterscotch sauce
Lemon and White Chocolate
Caramelised lemon tart with passion fruit cream,
white chocolate sorbet and vodka jelly
Pear and Dark Chocolate
Iced pear mousse with dark Valrhona chocolate sorbet,
red wine poached pears, pistachio tuile and pear sabayon
Blueberry and Elderflower
Blueberry and elderflower jelly, lemon curd,
blueberry sorbet and lemon foam
West Country Cheeses
Cornish Yarg A light, creamy, mould-ripened cheese whose unique character and taste result from being wrapped in nettle leaves. This traditional method of coating cheese survives only in Cornish Yarg, and gives the distinctive patterned appearance. Similar in texture to Caerphilly. Yarg is hand made with vegetarian rennet. Made by Lynher Valley Dairy, Netherton Farm, Liskeard, Cornwall
Cornish Gevrik Meaning "Small Goat" in the Cornish language. A soft mould ripened goat's cheese, slightly nutty with a clean fresh taste made in Newquay, Cornwall.
Cornish Blue Made to a traditional farm house recipe near Liskeard, Cornwall. This pasteurised blue cheese is matured for 14 weeks, giving a slightly creamy texture and a clean soft finish.
Montgomery Mature Cheddar A traditional Somerset cheddar from North Cadbury. One of the few cheddars still made from unpasteurised cows milk. Matured for 14 months, giving real bite and flavour.
Dorset Blue Vinney Vinney is an old English term for veining. This unpasteurised blue cheese is matured for 3-5 months, is brittle in texture with a sharp piquant finish. Suitable for vegetarians.
Devon Elmhirst Elmhirst is a triple cream, mould ripened cream similar to Vignotte. It has a surprisingly light texture and delicate flavour and becomes rich and full bodied as it matures. Made by Sharpham Cheese Company, Totnes, Devon.
Gloucestershire Stinking Bishop Stinking Bishop is a pasteurised full fat soft cheese with a natural rind washed in pear cider. The cheese has a fruity flavour.
Served with wheat biscuits, wheat bread and fig chutney
If you wish to take cheese as a separate course before or after dessert, a supplement will be charged.
St Martin’s Lobster and Crab
Orders must be given at leat 12 hours in advance and a supplement will be charged. All of our shellfish is supplied daily by St Martin's fishermen.
Local lobster and crab cocktail
with avocado purée and tomato sauce
Simply grilled St Martin’s lobster
with garlic and herb butter
Scillonian lobster and crab macaroni
with rocket, baby leeks and parmesan cheese
Local lobster risotto
with baby spinach, peas and endive salad
Lemon-poached St Martin’s lobster with an apple and
carrot salad, crab mayonnaise and carrot purée
Open ravioli of butter-roasted Scillonian lobster
with new season vegetables and lobster sauce
Warm salad of poached local lobster
with local new potato and crab salad, tomato and herb dressing
St Martin’s fruits de mer
Half a St Martin’s lobster, local white crab meat and seasonally
available seafood with aioli, mixed leaf salad, seasonal vegetables