Menu's & Galleries

A sample selection of our menus conducted during summer 2013. 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

Visit Sarah's Pasties
 

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

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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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