Menu's & Galleries

A sample selection of our menus conducted over the last eighteen months. All of our menu's are designed and conducted according to our clients specifications

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Conducted April for 100 persons

 

Drinks

Fresh Orange Juice

Mojito

Tea & Coffee


Pre Ceremony Canapés


Banana rolled in Grenola
Smoked Salmon & Horseradish Tartlet
Parma Ham with Gallo Melon

 

Post Ceremony Canapés:

Served alongside Champagne

 

Mushroom, Truffle and Parmesan Risotto
Goat’s Cheese Tartlets
Mini Cheese Burgers
Bresola of Beef with Truffle Oil and Parmesan
Looe Crab Salad
Duck Terrine with Red Onion Marmalade on Walnut Croute
Salt Crusted Baked Potatoes with Chive Creme Fraiche


Amuse-Guele


Roasted Tomato Soup
Dressed with Italian Black Truffle –rosemary bread

 

Starter – A choice of;


Roasted Looe Scallops

With Chorizo & Pancetta,
dressed leaves (bulls blood chard, racquet, red amaranth, wild garlic leaf, and baby red sorrel) and chorizo oil

 

Or

 

Goats Cheese Tartlet
Dressed leaves, grilled asparagus, confit cherry tomatoes and balsamic reduction

Main Courses-  A choice of;


Trio of Pork
Slow Roasted Pork Belly, Loin of Pork &

Black Pudding,
On fondant potato, bacon cabbage, braised celeriac, apple puree and a mustard cream

 

Or

 

Wild Sea Bass
Sourced from Looe. Filleted and roasted
Crushed charlotte potatoes, green beans and a chive butter sauce.

Dessert


Assiette of Desserts
Chocolate parfait with caramel and chocolate straw- Panna Cotta with fresh fruits-
Pineapple Surprise- Champagne Jelly with Raspberries

Cheese Lounge in Cake Formation


3.2kg of Local Cheese
Cornish Blue, Goats, Smoked and Soft
Biscuits, Celery, Grapes, Figs

Menu One

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Menu Two

Conducted May for 150 persons

 

A selection of canapés 


Roasted Looe Scallop- buttered leeks
Seared Foie Gras- Sauternes cream
Poached Lobster – Shellfish Bisque in shot glass
Salmon Gravlax- Blinis- pea shoots
Fillet of Beef Tartare
Oyster Bar
Chilled Cucumber Gaspacho

Amuse-Guele


Mushroom Soup
With Truffle Cream & Rosemary Bread

 

Main Course


Loin of Lamb
Sourced from Lower Highertown  Farm,
Dauphinoise Potato, Sweetbreads, Grass Asparagus, Cherry Tomato,
Olive Tapenade and Lamb Jus

 

Dessert


Apple Tatin

With Local Clotted Cream

Menu Four

Conducted for 105 Persons

 

Starters- A choice of;

 

Venison Terrine

With red wine poached pear, dressed leaves and walnut bread

 

Or

 

Roasted Butternut Squash Risotto

With chestnut mushrooms, parmesan shavings, dressed leaves and balsamic

 
Main Course- A choice of;
 

 Fillet of Beef

Served Medium Rare

Wholegrain mustard mash, red cabbage,

creamed leeks & a red wine sauce

 

Or

 

   Roasted Monkfish

Sourced from Looe

Crushed potatoes, wilted spinach, green beans

& a horseradish sauce

 

Or

 

   Beetroot Tatin

Crumbled Cornish Blue cheese, wilted spinach, green beans

& a purple sprouting broccoli

  

  

Dessert

Trio of Desserts

Bread & Butter Pudding with Caramel Sauce

Chocolate Parfait

Apple Crumble & Clotted Cream

 

Conducted June for 120 persons

 

A selection of canapes

 

Trenderway Farm Mini Burger
Pissaladiere
Trewarrien Farm Goats Cheese Tartlets
Tregida Smoked Salmon Risotto
Baby Plum Tomato with Basil and Mozarella
Looe Crab
– White Meat mixed with Dill and Lemon, Baked in Filo

 

Starters


Grilled St Enodoc Asparagus
Organically Certified.

With tomato ragu, bresola of beef, rocquet,
bulls blood chard, parmesan shavings, wild garlic leaf and balsamic dressing


Main Course

 

Rosemary Crusted Lamb Legs
Sourced from Porthallow

Generous Garnishes of
Summer vegetable risotto
Traditional minted new potatoes,
Roasted peppers/courgettes/tomatoes and mint
  Garlic & Ginger Cous-cous
Celeriac/ Green Apple/ Red Onion and Pickled Ginger in Lime
Puy Lentils with Jerusalem Artichokes and Truffle Oil


Dessert


Summer Array of Classic British Puddings​

Menu Three

Rustic Oak Boards with;


Roasted Scallops
Fresh Mackerel
Houmous
Pepper and Tomato Chutney
Red onion marmalade
Baked Camembert
Parma Ham
Chicken Liver Parfait
Walnut Breads
Tomato Breads
Figs
Chorizo



Followed by a Main Course of:


10 Hour Roasted Pork Belly
Served on an oak board, to be carved by the guests themselves
With roast potatoes, green beans, stuffing, mustard cream sauce and spinach

Followed by Dessert


Chocolate Assortments
Chocolate Fondant, Chocolate Parfait

& Chocolate Brownie.
With Chocolate Sauce and various berries

Menu Five

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