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
