Sample - March 2018

Bruschetta with mixed mushrooms, finished with garlic, cream & truffle oil


Crab & avocado salad with citrus mayonnaise


Goat's pannacotta, beetroot & tomato salsa, roasted hazlenuts


Celeriac & wild garlic soup, served with homemade bread


Scallops with parsnip purée, parsnip crisps & herb oil


Mackerel pâté served with pickled red onions, horseradish creme fraiche & caperberries


Main courses

Sample - March 2018

A menu for children is available during school holidays (see FAQ page for details)

Cannelloni filled with roasted seasonal vegetables & ricotta; served with tomato sauce, mozzarella & parmesan (v)


Confit duck leg, spring onion mash, spinach, sage cream sauce


Braised lamb shoulder, fondant potato, minted spring vegetables, rosemary sauce


Dry-aged Cornish ribeye steak, sauté potatoes, watercress salad



Roasted hake fillet with anchovies, garlic & parsley, herby mash, butter sauce & purple sprouting broccoli


Whole baked plaice with new potatoes, spring vegetables & lemon oil


Chocolate pannacotta, salt caramel, honeycomb


Saffron-poached pear, clotted cream & shortbread


Homemade ice cream or sorbet with shortbread - price per scoop


Iced rhubarb parfait, poached rhubarb, nut biscotti


Cornish cheeses, homemade biscuits & chutney



Sample - March 2018

Subject to change, depending on availability of ingredients.

If you have an allergy, please ask us for information

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