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Sample Menu 2010
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The Teän Restaurant Sample Dinner Menu
First Courses Butternut Squash Creamed butternut squash soup with toasted seeds and chives (v) Looe Scallops Pan-fried scallops with braised globe artichoke, Autumn vegetable ragout and cauliflower purée Launceston Pig’s Cheek Open ravioli of Cornish pig’s cheek with broad beans, pancetta and red wine sauce Courgette & Tomato Marinated courgette with spiced aubergine chutney, tomato dressing and cress salad (v)
A selection of these dishes change daily. if you prefer a dish to be cooked plainly. Three course menu
Main Courses
Bodmin Lamb Roast rump of Cornish lamb with confit shoulder, crushed potatoes, green beans and rosemary sauce Atlantic Seabass Pan-fried fillet of sea bass with tortellini of tiger prawns, roasted peppers and shellfish sauce West Country Venison Roast Loin of Cornish venison with wild mushroom duxelle, celeriac purée and venison jus St Claire Isles Salmon Slow roasted fillet of organic salmon with crushed new potatoes, young carrots, mussel and herb nage Wild Mushroom Open ravioli of sautéed wild mushrooms with asparagus, chive flowers and mushroom sauce (v)
Desserts Pineapple and Vanilla Vanilla crème brûlée with poached pineapple, banana and passion fruit sorbet Chocolate and Caramel Warm dark Valrhona chocolate fondant with salted butter ice cream Rhubarb and Apple Baked egg custard tart with poached rhubarb and Granny Smith sorbet Cheese Selection of Cornish Cheese served with prune chutney and celery If you wish to take cheese as a separate course before or after dessert, a supplement will be charged.
St Martin’s Lobster St Martin's fishermen.
Simply grilled lobster with garlic and herb butter Warm salad of poached lobster crab mayonnaise, tomato and herb dressing Grilled lobster with Thermidor sauce
Please click HERE for the Round Island Bar & Bistro
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