ST. MARTINS ON THE ISLE Step back in time and enjoy the unspoilt natural surroundings of the Scillies

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