Sample
Menus

We use the best quality, local ingredients and are proud to be able to say where everything comes from. This way the food that is provided is of the best taste and a consistent high standard.

Added extra – recipe of the month as you scroll down after the menus.

Crab cocktail

Sample Menu 1

Starter
Crab, grapefruit and celeriac cocktail

xxxx

Main Course
Breast of duck with black cherry sauce
Served with boiled new and sauté potatoes seasonal vegetables

xxxx

Tarte au citron with home-made vanilla ice cream
Or
Selection of Cornish cheeses with biscuits and home-made caramelized onion relish

Sample Menu 2

Starter
Pea & watercress soup

xxxx

Main Course
Slow roasted spiced belly pork
Served with mashed potato and celeriac and seasonal vegetables

xxxx

Dessert
Chocolate Mousse cake served with home-made
vanilla ice cream

Sample Menu 3

Starter
Six Cornish oysters served with shallot and tarragon dressing

xxxx

Main Course
Fillet steak with a choice of sauces

xxxx

Dessert
Orange panna cotta with lavender syrup
Or
Selection of Cornish cheeses with biscuits and home-made caramelized onion relish

Recipe of the month

Damson Mess Serves 4

Great if you can forage for wild damsons (you might need to add a little more sugar!), but if not, most supermarkets and grocers will have these intense plums for a short period in August

Ingredients;

100g blanched hazelnuts (optional)

2 egg whites

125g caster sugar

1 tsp white wine vinegar

300g damsons

75g caster sugar

400ml double cream

Method
Preheat the oven to 200°C/gas mark 6
Place the hazelnuts on a baking tray and toast in the preheated oven for 5–10 minutes, or until golden. Set aside to cool and reduce the oven temperature to 170°C/gas mark 4
Add the egg whites to the bowl of an electric mixer and whisk on high speed until stiff peaks form
Gradually add the sugar, a spoonful at a time, whisking well between each addition. When all the sugar has been added, scrape down the sides of the bowl with a spatula. Add the vinegar and whisk for another 6–8 minutes until the mixture is stiff and glossy
Roughly chop the hazelnuts in half and fold 80g of them gently into the meringue, reserving 20g to garnish
Line a large baking tray with baking paper and dollop large spoonfuls of mixture onto the paper, leaving some space for them to expand in the oven. Bake for 1 hour, remove from the oven and allow to cool
Meanwhile, prepare the damson sauce by placing the damsons and the sugar in a small saucepan over a low heat. When the fruit has completely broken down, pass it through a sieve into a small bowl. Discard the stones and skins
When you are ready to serve, whip the cream until soft peaks form and break up the meringue into bite-size pieces. Loosely fold the meringue into the cream and add a spoonful to a glass serving dish, or individual glasses
Drizzle over some damson sauce and add another layer of cream and meringue mix. Repeat, alternating with meringue and sauce until you have filled the dish or individual glasses
Top with the reserved nuts and serve
You could add a dash of  kirsch or creme de cassis to the plum sauce for a nice kick!
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