Menu's & Galleries
A sample selection of our menus conducted.
All of our menu's are designed and conducted according to our clients specifications
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Menu Six
​Conducted October for 100 persons
A selection of Canapes
Mushroom & Truffle Risotto
Roasted Looe Scallop, Creamed Leaks
Goats Cheese Tartlet
Confit Duck Terrine, thyme and pickled Apple dice
Smoked Mackeral with Wasabi Peas
​
Starters
Trio of Starters
Tregida Smoked Trout with mustard frills and dill
Wiltshire Asparagus with Paramesan and Balsamic Vinegar
Looe Crab and dressed leaves
Trio of Vegatarian Starters
Gazpacho
Wiltshie Asparagus with Parmesan and Balsamic
Mozzerella, Tomato & Basil
Main Course
Pork Belly
with Dauphinoise Potatoes, green beans,
creamed leeks, caramelised apples and a cider,
English mustard & tarrogon sauce
Brie, truffle and Spinach Lasagne
with locally sourced vegatables
​
Dessert
Assortment of Desserts
Champagne Jelly with Mango Puree
Salted caramel pecan tartlet
Chocolate & Cointreau Pot with confit orange zest
Menu Seven
​Conducted November for 150 persons
Evening Bites
Slow Roasted Pork Belly Baps
Stuffing balls, Apple Puree, Floured Baps
Bacon Sandwiches
Dry Cured Bacon with either Ketchup or Brown Sauce
&
Smoked Salmon and Cream Cheese Bagels
Tregida smoked salmon on a toasted bagel
Cheese Tower
Consisting of Cornish Blue Cheese, Garlic Leaf Yarg, Gevrik, Godminister Heart Cheddar,
St. Endillion Brie and Cornish Camambert,
FIgs, Apples, Grapes and Biscuits
Sausages in Crusty Rolls
Crusty Baguettes, pork and apple farmhouse sausages
Cornish Pasties
Traditional Pasties, handmade and baked by the amazing Sarah's Pasty Shop Looe
Menu Nine
Conducted September for 150 persons
Starters
Ham Hock, Cider and Wholegrain Mustard Terrine
Dressed leaves, piccalilli and walnut bread
Curried Parsnip Soup
Walnut Bread & Truffle Oil
Main Course
Chicken, Leek, Chestnut Mushroom
& Brocolli Pie
with Dauphinoise potatoes,
green beans and a creamed mushroom sauce
Roasted Mushroom, Spinach and Applewood Cheddar Pie
with shavings of Parmesan, dressed leaves, balsamic and green beans
Dessert
Apple & Rhubarb Crumble
with Vanilla Custard
Couchs Great House
Saxon Bridge
Polperro
Cornwall
PL13 2QT
Tel: 01503 272554
Menu Eight
​Conducted September for 120 persons
Amuse Bouche
Butternut Squash Velouté
With Italian Black Truffle Oil
& Rosemary Bread
Starters
Roasted Polperro Scallops
Dressed leaves, Grilled chorizo and balsamic
Bresaola of Beef
Dressed leaves, Parmesan, truffle oil and dressed rocket
Goat's Cheese
with Honey, Truffled Walnuts
Salted Croutes, Sherry Vinegar Dressed Ricolla & Chard
Main Course
Rack of Lamb
with Dauphinoise potatoes
green beans, minted pea purée and a red wine & rosemary sauce
Roasted Asparagus & Pea Risotto
Shavings of Parmesan, dressed leaves, balsamic and green beans
Roasted Sea Bass
Buttered crushed new potatoes, green beans,
and an orange and curry cream sauce
Dessert
Trio of Desserts
Madagascan Vanilla Milkshake with Popping Candy
Chocolate Brownie with clotted cream, caramel and Chocolate straws
Raspberry Cheesecake with fresh raspberries
Menu Ten
​Conducted August for 175 persons
Starters
Breads, Marrowbone, Beef Dripping
​
Mains
Shepherds Pie
Central to the table
with Honeyed Parsnips, Orange glazed Carrots
Or
Coq au Vin
Le Creuset Deep dish
with Petit onions, Mushrooms & Sage Mash
​
Dessert
Sticky Toffee Pudding
with Clotted Cream
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