|
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.
|
|
 |
A typical Supper
3 courses: 45.00 2 courses: 37.00
Isle of Wight tomatoes, Burrata, pesto
|
|
|
Leek & potato soup
|
|
Brown crab rarebit, burnt lemon, Worcestershire sauce
|
|
‘Mackerelasalata’, sourdough croute, Alfie Dan’s Garden leaves
|
|
White crab, pickled mooli, chicory, ginger dressing
|
|
Chicken liver parfait, Griffin chutney, toasted brioche
|
|
Ham hock, pickles, apple, piccalilli purée
|
|
|
~
|
|
Cod, creamed potato, spring greens, brown shrimp, samphire, beurre blanc
|
|
| Hake, red pepper relish, crab & chorizo arancini, paprika & tomato |
|
Pork belly, pomme Anna, black pudding, fennel, bbq apple purée, mustard sabayon
|
|
‘Steak & chips’, Café de Paris butter, onion ring, peppercorn sauce
|
|
Duck leg, creamed potato, pak choi, pancetta, red wine jus
|
|
Pea & mint risotto, broad beans, ‘feta’, pea shoots
|
|
Sumac roasted cauliflower, coconut & tamarind sauce, puffed wild rice, caper & raisin dressing
|
|
|