3 DAY VEGETARIAN MENU FOR LUNCH AND DINNER
DAY 1
LUNCH
Caramelised Chicory with Ricotta, Lemon Fennel Emulsion, aged Balsamic and Sorrel.
Burratta Mozzarella, Pickled Heirloom Beets, Pickled Rhubarb and Torn Fresh Warm Ciabatta.
DINNER
Chilled minted Sweet Pea and Courgette Soup served with Crispy Shallot, Celeriac Puree, Borage Flowers and a Smoked Quails Egg. Sourdough Croutons lightly dusted in Aged Parmesan and Truffle.
Crispy 36 month aged Parmesan White Polenta, Braised Fennel, Roasted Morels, Toasted Hazelnut Quinoa, Wild Nettle and Green Peppercorn sauce.
Amarene Cherries and Mascarpone Parfait served with a Miniature Amaretto Baba.
DAY 2
LUNCH
Malai Kofta with Palak Paneer and Puris.
Cauliflower and Coconut Dahl, Chole Chickpea Curry, Curried Courgette Fries served with Mint Sauce, Raita, Chilli Mango Relish, Mixed Pickle and Paratha
DINNER
Watercress Salad with Avocado, Toasted Pumpkin Seeds, Pomegranate Viniagrette and a Chia Garnish.
Tortas served with Roasted Vegetable Calabacita, Melon, Cucumber, Quinoa and Cotija. Sides of Guajillo glaze, Chipotle Salsa and Guacemole Tradicional, Sweet Potato Taquitos with a Mole Negro and Candied Jalapenos.
Caramel Flan with Poached Peach, Chilli and Basil Compote, served with a Lemon Verbena Ice Cream.
DAY 3
LUNCH
Homemade Fresh Cheese with Mead and Honey Sauce, Lambs Lettuce & Nasturtium Salad and Toasted Breadcrumbs
Chargrilled, Blanched and pureed Asparagus served with Shaved Dill Pickled Radish and Shallots, Poached Duck Egg and Chervil Sauce. Served with Sourdough and Salted Butter.
DINNER
Lightly Fried Courgette Flowers filled with Innes Goats Cheese and a Drizzle of Honey, Pearl Barley and Spring Onions, Dandelion Leaves and Touch of Mint.
Smoked Cauliflower and Jerusalem artichoke Gratin served with Lovage Pesto Jersey Royal New Potatoes, and a Buttermilk, Dill and Lemon Balm Emulsion. Served with Dill Flowers.
Chocolate and Ale Cake with Muscovado and Malt Cream
DINNER PARTY SUMMER SAMPLE MENU OPTIONS
Starters
Clams with Jamon and Sherry
Pea and Mint Soup (Chilled or Hot) served with truffle, a summer salad of flowers, dittander and pickled cucumber.
Soft Shelled Crab served with White Wine Sauce, Polenta, Three Cornered Leek Flowers and Ladysmock
Cured Brill, Fennel and Horseradish
Black Bream Ceviche, served with an English Garden Melange of baby courgette shavings, courgette, chive and fava flowers, lambs lettuce and dill.
Grilled Rose Petals on Flatbread with browned butter, my take on my favourite dish from noma.
Crab and Sea Purslane with Dill Oil and Aquavit infused Apple.
Cured Egg Yolk, Crab and Nasturtiums with a Lemon Verbena Tea.
Scallop Carpaccio with Green Chilli Emulsion, Avocado Puree, Basil and Sea Coriander
Tuna Carpaccio with Basil, Coriander, Mint, Lime and a Miso Mirin Emulsion.
Cured Salmon with a Sherry Vinegar and Honey Emulsion and Rosemary.
Beef Tartare with Horseradish Cream, Scurvy Grass Flowers, Lambs Lettuce and Crispy Sourdough Crumbs.
Burratta with broad beans, pea shoots, mint, preserved lemon and speck.
Lightly Fried Courgette Flowers filled with Innes Goats Cheese and a Drizzle of Honey, Pearl Barley and Spring Onions, Dandelion Leaves and Touch of Mint.
Mains
Lovage Crusted Brill with Hasselback Potatoes and Spring Onion Fondue
Caramelised Beef Tenderloin with Blue Cheese Puffs, pickled spring onion and wild garlic sauce
Mixed Grains with button mushrooms and three cornered leek.
Miso Glazed Brixham Turbot, Thyme Flowers and a vibrant Summer Salad.
Poached Loin of Rabbit on a pearl barley and herb risotto with cauliflower puree, chorizo, glazed cauli florets and pennywort.
Beef Wellington with Port Sauce, Baby Heritage Carrots, Sauteed Wild Garlic and Kale.
Pork Cheek, Beach Greens, Grilled Lettuce and Horseradish.
Lemon Sole Fillets with Braised Fennel, Potato and Celeriac Puree, Juniper Glazed Baby Heritage Carrots and a Brown Shrimp and Lemon Beurre Blanc.
Osso Buco with Porcini Risotto, Ground Elder and Ladysmock.
Smoked Swordfish, Lemon and Dill Ricotta.
Wood Pigeon Saltimbocca with Polenta Bianca.
Desserts
Salted Caramel and Chocolate Ganache Tart
Assiette of Apple Desserts – Baba, Bavarois and Macaron
Sables with Almond Nougatine Ice Cream
Raspberry and Elderflower Trifle
Lemon Cream, Almonds and Peaches
Lapsang Souchong Panna Cotta with Grapefruit Curd and Almond Crisp
Raspberry Sorbet with Burnt Chocolate and Rosemary Oil
Amarene Cherries and Mascarpone Parfait served with a Miniature Amaretto Baba.
Caramel Flan with Poached Peach, Chilli and Basil Compote, served with a Lemon Verbena Ice Cream.
A CORNISH SUMMER SAMPLE MENU
MONDAY
Aperitif – Aperol Spritz
Amuse Bouche – Parmesan Crusted Primrose Herd Pork, Fingals Goats Cheese Beignet and a Cornish Orchards Vintage Cider Reduction
Starter - Tartar of Falmouth Bay Mackerel with Tomato, Three Cornered Leek and Ladysmock Salad
Fish Course - Pan Fried Locally Line Caught Sea Bass with a Fennel, Dill and Lime salad
Main Course - Caramelised St Ives Beef Tenderloin, Smoked Bone Marrow Butter, Wild Garlic Fondue, Cornish Blue Cheese Puffs.
Dessert 1 - Wild Hazelnut Parfait with Raspberry Sorbet, Porteath Bee Honey Meringue and ‘Twinkle’ Honeysuckle Prosecco & Elderflower Jelly
Dessert 2 - Rhubarb, Custard, Almond Praline and Ginger Crumble
Cheeseboard:
Cornish Yarg - Nettle wrapped Cornish Yarg and winner of the Best English Cheese at the 2012 International Cheese Show, is young, fresh and creamy under its natural rind and slightly crumbly in the core. Hand made in round open vats, it is a genuinely artisan British cheese.
Davidstow ‘Crackler’ 3 year old Cheddar - If you like your cheddar a little stronger, Davidstow Cornish Crackler is the one. Matured for over 20 months, this cheese develops a distinctive taste with a slightly sharper edge
Nanterrow - A very delicate tasting, soft, Coulommier style, vegetarian, sheep's cheese. Made at the Menallack Dairy in Penryn.. The flavour is gentle and creamy with a slight sweetness which is what you expect from a ewe's milk cheese and topped with wild herbs.
Beenleigh Blue - Slightly crumbly, with tiny, bubbly holes. This is a rich, sweet blue ewes milk cheese
Served with:
A selection of Biscuits and Crackers and a Hedgerow Berry Jelly
TUESDAY
Aperitif – Bloody Mary
Amuse Bouche - Crisp Scrumpy Fried Portilly Rock Oysters with Pickled Green Vegetable Salad, White and Red Clovers and Parsley and Citrus Mayonnaise
Starter - Pan-fried Monkfish with Mussels, Meadow Sweet fritters, a Meadowsweet 'Champagne' and Tarragon sauce
Fish Course - Pan Fried Fillet of Turbot, Crispy Ox Cheek, Carrot Puree, Cep Gnocchi, Confit Shallots and Camel Valley Red Reduction.
Main Course - Salt Marsh Lamb with Samphire, Falmouth Bay Winkles, Broad Beans, Smoked Butter Slow Braised Celeriac and Dried Sea Purslane.
Dessert 1 - Spice Roast Pineapple, Caramelised Pineapple Sorbet, Buttermilk Custard, Gingerbread Brioche
Dessert 2 - Banana Cream, Chocolate Caramel Mousse, Milk Chocolate Praline Crunch, Buttermilk Granita
Cheeseboard:
Wild Garlic Cornish Yarg – Lynher Dairies Wild Garlic Yarg is made to the same recipe as our nettle rinded Cornish Yarg but is wrapped instead in the pungent wild garlic leaves that burst into life in Cornwall’s woodlands each spring. As these vibrant leaves contain more moisture, the all-important moulds take longer to develop. This results in a cheese with a truly distinctive and unusual flavour and a slightly firmer texture. Unlike bulb garlic cheeses, it is not harsh in taste but is a fresh and gentle reminder of the allium plant.
Ford Farm Cave Aged Cheddar - In Ford Farms quest to celebrate traditional cheese making techniques, they have revived the ancient art of maturing cheese in caves, a practice that dates back as far as the 16th century. Firstly, we create delicious, full bodied farmhouse cheddar at our Dorset Cheese Farm using milk from local herds. We they wrap the cheese in cloth and take it to the Caves at Wookey Hole where it is transported deep into the heart of the caves. We leave the cheese to mature in this constant atmosphere for up to six months. They taste it regularly and test its texture to ensure it retains its moisture and takes on the full flavour and earthy characteristics of these historic caves. The result of this labour of love is the award-winning Wookey Hole Cave Aged Cheddar.
Cornish Smuggler - An attractive farmhouse cheese, with wonderful red marbling and deep creamy flavour throughout. Cornish Smuggler makes a stunning addition to any cheeseboard and will please fans who love traditional cheddar-style cheeses but with beautiful red veining.
Served with:
Crabapple and Hawthorn Preserve
A Selection of Biscuits and Crackers
WEDNESDAY
Aperitif - Alhambra
Amuse Bouche – Confit Quail Yolk Tartlet, Devon Summer Truffle, Wild Mushroom ‘Marmite’ and Dried Cow Parsley
Starter - Fried Green Tomato, Cornish Spider Crab, Crispy Deli Farm Cured Smoked Ham, the Cornish Chilli Company Green Chilli Citrus Emulsion and Buckler Sorrel
Fish Course - Poached Sole with Steamed Porthilly Cockles, Baby Carrots, Watercress, Wild Chervil and Burrel Hill Perry Sauce
Main Course - Glazed Ox Cheek with Smoked Horseradish and Shallot Puree, Glazed Marrow and Buttered Cobnuts.
Dessert 1- Chocolate Berry Sphere with Wild Strawberries and Homemade Strawberry Ice Cream
Dessert 2 - Saffron Custard Tart with Olive Oil Saffron Ice Cream and Burnt Orange Caramel
Cheeseboard:
Quickes Vintage - award winning Vintage Cheddar with a truly unique intense flavour, both complex and balanced. Has been allowed to mature for over two years creating the distinctive full-bodied taste and more brittle texture. Gold award and trophy for the Best Vintage Farmhouse Cheddar at the World Cheese Awards.
Six Spires -named after the six churches visible from the dairy, Six Spires is a beautifully full-flavoured cheddar made with raw - unpasteurised - milk.
Stanfield Cornish Blue from Bodmin Moor - Designed to be eaten as a young cheese, Cornish Blue is a very different product from traditional English blue cheeses such as Stilton or Dorset Blue Vinney. Moist, sticky, and more of a Gorgonzola ilk, Cornish Blue is made by Philip and Carol Stansfield with milk from their own farm which sits on the edge of Bodmin Moor. Voted Best Blue Cheese and Best English Cheese at the 2006 British Cheese Awards; it was also judged Supreme Champion at the 2010 World Cheese Awards.
Cornish Country Larder Camembert - Handmade Camembert has been carefully developed to give a delicious full bodied flavour one would normally only expect from an un-pasteurised cheese. It has a melting, smooth texture and a wonderfully complex flavour and tangy flavour.
Fingals Goats Cheese - a mild, soft, fresh goats cheese coated in tarragon
Served with:
Porteath Bee Honeycomb
Selection of Crackers and Toasted Sourdough
THURSDAY
Aperitif – Hendricks and Fever Tree Tonic with Cucumber Ribbons and Black Pepper
Amuse Bouche – Mike’s Smokehouse Manuka Smoked Salmon, Chartreuse Gelee and Smoked Potato Mousseline
Starter - Gazpacho Consomme with Ripe Cherry Tomatoes, Basil Oil, Micro Basil, Cucumber, and Yarg Puffs.
Fish Course - Slow Cooked Cod with a Nettle and Lettuce Puree, Herbal Lime Viniagrette and Pea Shoots.
Main Course - Bocaddon Farm Veal Osso Buco with Polenta Bianca and Nancledra Kale Gremolata
Dessert 1- Blackberry Posset with Vanilla Shortbread and Blackberry Compote
Dessert 2 - Flourless Chocolate Cake, White Chocolate Ice Cream, Yuzu Sorbet
Cheeseboard:
Pendragon Cheddar – A Buffalo milk cheese – firm and made in the cheddar style, it has a buttery texture and a very distinctive flavour – strong and savoury.
Sue Proudfoot’s Cornish Crumbly - Sue Proudfoot's most recent creation achieved the great accolade of being voted Best Modern British Cheese at the 2008 British Cheese Awards.
A lightly pressed cheese, lively - think of a creamy Lancashire with bite - and with a chalky texture.
St Endellion Brie - St Endellion is a delicious Cornish Brie hand-made using Cornish double cream to create a rich and creamy soft cheese. Locally produced milk and cream straight from the farm, combined with specially selected cultures provides a traditionally ripening style of Brie. As it ripens the texture softens and matures into the characteristic golden creamy paste. The result is a deliciously creamy and full bodied soft cheese with a wonderful character and complexity of flavour which is tangy and deliciously rich.
Treveador Blue Horizon - Blue Horizon is a full fat, soft, creamy textured blue cheese with an edible, colourful rind. Pale cream with a varied blue vein, Blue Horizon has a 5 week shelf-life, but is often enjoyed by some the more mature it becomes.
Served with:
Quince Jelly, Crisp Walnut Bread and a Selection of Biscuits and Crackers.
FRIDAY
Amuse Bouche – Butter Poached Lobster with Ripe Heirloom Tomatoes and Basil
Starter - Deli Farm Charcuterie, Glazed Jerusalem Artichokes, Burnt Aubergine with Tahini, Pomegranate and Mint
Fish Course - Pan fried Scallops, Caramelised Cauliflower Puree, Crispy Soused Romanesco Florets, Cumin Veloute and a Touch of Piedmontese White Truffle Oil
Main Course - Roast Cornish Halibut, Crab and Samphire, Lightly Spiced Pork Belly, Chipotle and Basil Creamed Sweet corn, Lemon Puree and Sorrel.
Dessert 1- Raspberry and Elderflower Trifle
Dessert 2 - Caramel Apple Confit, Vanilla Shortbread, Passion Fruit Gel and Williams Dairy Clotted Cream
Cheeseboard:
Treveador Helford White – Soft, 'washed rind' cheese. Rind washing is the technique which creates the colour and tangy flavour.
Pendragon Smoked Cheddar – buttery and smooth with a full and rounded strong smoky flavour.
Keens Cheddar – Traditional Farmhouse Cheddar from nearby Dorset is made from raw milk. Great attention is given to the cows, their feed, and the milk they produce, as the milk used in the cheesemaking is not pasteurised. As the cheddar cheese matures all the sweet creamy flavors in the milk create a rich complex array of tastes which wake up the taste buds.
Polruan Cornish Gouda – Made by a Dutch family who moved to Polruan in Cornwall this gouda has al the traditional nutty characteristics of a well rounded cheese.
Gevrik Goats Cheese – Gevrik is a full fat goat's milk cheese made in Cornwall. It has a clean and fresh taste with a wonderful nutty flavour. It develops a creamy, melting texture as it matures.
Served with:
Caramelised Pineapple Chutney, Toasted Soda Bread and a Selection of Biscuits and Crackers.
SAMPLE SUMMER HAMPER MENU
5 Canapés:
1) Lavender Honey Glazed fig topped with Mascarpone wrapped in Serrano Ham
2) Cornish Crab and Saltine Cakes with a Lemon and Tarragon Mayonnaise
3) Duck Confit with Dried Cherries and Lemon Verbena
4) Dill and Parmesan Muffins filled with Whipped Caprino, Sweet Red Pepper and Nduja
5) Smoked Salmon, Red Onion, Dill, Caper and Onion Flower Tartines
Bread:
1) Freshly Baked Bread & Château Léoube Extra Virgin Olive Oil, Kalamata, Picholine, Noccellara Del Bellice Olives and Caper Berries
2) Red Onion Foccaccia with Burratta Mozarella
Mains:
1) Fennel, Artichoke and Gruyere Pithiviers
2) Lobster, Mango, Avocado and Coriander Salad with Saffron Aioli and Baby Gem
3) Grilled Aubergine with Pomegranate, Mint, Feta, Cured Iberico Ham & Soured Cream
4) Grilled Skirt Flank Salad with Green Beans, Wild Mushrooms and Almonds
5) Venison & Pork Terrine with Sweet Heritage Tomato & Chilli Jam.
6) Sesame Seared Tuna served on Rocket, Lambs Lettuce and Avocado with a Lime, Ginger and Mirin Viniagrette, Yuzu Mayonnnaise, Garlic Chives and Ladysmock
Desserts:
1) Summer Fruit Tartlets
2) Valhrona Chocolate and Salted Caramel Parfait
3) Lemon and Pistachio Cake with Mascarpone
4) Selection of Petit Fours
WINTER CANAPE MENU
Cold Canapés (& Popcorn)
1) Chicken Skin and Rosemary Popcorn
2) Sesame Seared Tuna Raw slaw of heritage carrots, beets & cabbage with cashews & ginger soy dressing
3) Smoked Salmon and crushed avocado on sweetcorn griddle cake with harissa sour cream dressing and chives.
4) Beetroot Soup with Chestnuts, Bacon and Thyme. Some without bacon
Hot Canapés
5) Organic Rother Valley ‘Pigs in Blankets’ in Littleover Apiary Wildflower Set Honey, Beer and Honey Mustard and accompanied by a Roast Garlic and Aligot Comte Dip [served with a bamboo skewer to enable the guest to dip the sausage in the cheesey potato dip on in a wooden box]
6) Crispy Ox Cheek and bone marrow croquettes served with Horseradish Lime Cream
7) Parsnip and Cheddar Kafiti with Sesame, Ginger and Chilli Dressing
8) Pressed slow-roasted shoulder of Welsh lamb on 36 month aged Parmesan polenta crispy round with smoked kale and almond pesto.
9) Venison & cranberry miniature pie with port braised red cabbage [to be served on a glass canapé board containing winter flowers.
10) Creamy Salt Cod brandade served on soft grilled pan rustico with saffron aioli and garlic chips
11) Gougères with Prosciutto, Parmesan, Pesto and Pea Shoots [to be served on a white tray, as below
12) Goose Confit Quail Scotch Eggs
Sweet
13) Clementine & Mulled Wine Trifle with an edible holly garnish
14) Miniature chocolate fondant with Frangelico mascarpone & roasted cocoa nibs
