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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
Leek & potato soup, cheese scone
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Mushroom parfait, toasted brioche, mushroom ketchup, chestnut
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Lamb terrine, house pickles, caper & anchovy mayonnaise
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Pork croquette, kimchi, apple ketchup
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Salmon gravadlax, crème fraîche, dill pickle, buttermilk cracker
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Maple glazed Crown Prince, ‘whipped feta’, pesto (v)
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Cod, fondant potato, tenderstem broccoli, beurre blanc
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| Beer battered haddock, triple cooked chips, minted peas, tartare sauce |
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Beef feather blade, Roscoff onion, cavolo nero, creamed potato, red wine jus
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Welsh venison haunch, kohlrabi, cottage pie
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Pork belly, hispi cabbage, chorizo mayonnaise, beer pickled shallot, pommes Anna, red wine jus
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Parmesan gnocchi, charred leeks, pesto, leek ash, Pant ys Gawn
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