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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 (Wednesday to Sunday)
3 courses: 48.00 2 courses: 39.00
Mushroom soup, Stilton, fried mushrooms
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Crab cake, coconut & tamarind, coriander, curry oil
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Pan fried belly pork, black pudding, frisée salad, BBQ apple purée
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Cauliflower & Caerphilly cheese soup
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Goat cheese tortellini, roasted butternut squash velouté, pesto
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Sweet pickled beetroot, goat cheese, sourdough bloomer, za’atar, olive oil
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Maple glazed Crown Prince, feta, salsa verde, pumpkin seed granola (v)
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Hake, fondant potato, baby leek, bouillabaisse
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| Cod, pickled pak choi, clams, black garlic purée, mushroom consommé |
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Beef rump, ox cheek pomme Anna, broccoli, beef dripping aïoli
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Creedy Carver duck breast, beetroot, oyster mushroom, spiced duck sauce
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Chicken, boudin blanc, pumpkin purée, wild garlic, granola, chicken butter
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Potato gnocchi, brassica, Parmesan, wild garlic pesto
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Imam bayildi, baba ganoush, roasted artichokes, artichoke crisp, curry oil (v)
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