The Summer House Hotel, Cornwall Terrace, Penzance, Cornwall, TR18 4HL. |
| Medallion of Honey Duck with Marinated Peppers Duck Breast coated with honey and charcoled then sliced and served with marinated red peppers. |
| Seared Scallops with Langoustine Jus Local Newlyn Scallops quickly seared and complemented with a light sauce of Langoustine |
| Mousseline of Sole and Crab with Basil A light mousseline of local Sole and Crab served with a pungent Basil dressing |
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| Fillet of Brill Pernod and Ginger Beurre Blanc Fillet of Brill with a classic cream and white wine sauce given a modern twist of ginger and Pernod |
| Triglie Portofino Fillets of Red Mullet with tomatoes, black olives and fresh basil. |
| Rack of Lamb aux Herbes de Provence Rack of Lamb with a crust of Mustard and aromatic herbs - served pink - a house speciality |
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| Warm Apple Tart with Creme Chantilly and a hint of Calvados Normandy style thin apple tart, glazed and served with Creme Chantilly highlighted with Calvados |
| Coffee Creme Brulee Traditional Creme Brulee with the twist of strong expresso - served warm |
| Mosaique Fruits d'ete with coulis of Mango Summer fruits layered in grappa infused aspic and served with a Mango puree |
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| Coffee and Tuilles aux Armande £2.00 |
| THREE COURSES £29.50 COVER CHARGES ARE INCLUDED SERVICE 10% |
