Menu One

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


Chilled Cucumber Gaspacho

​​

. . .

Amuse Bouche


Roasted Tomato Soup
With Truffle Oil & Rosemary Bread

. . .

Main Course


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

. . .

Dessert


Apple Tatin

With Local Clotted Cream

Menu Two

​A selection of canapes​

 

Mini Burger
Trewarrien Farm Goats Cheese Tartlets
Tregida Smoked Salmon Risotto
Heritage Tomato with Basil and Mozarella
Dressed Crab– with Dill and Lemon

. . .

 

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 
Garlic & Ginger Cous-cous
Celeriac/ Green Apple/ Red Onion and Pickled Ginger in Lime
Puy Lentils with Jerusalem Artichokes & Truffle Oil

. . . 


Dessert


Summer Array of Classic British Puddings​

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