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Sonya Meagor
07773 298 269
Sonya Meagor
07773 298 269

Private Dining

You can download all our menus in PDF format here.

These menus are to give you an idea of what we can cook for you but are by no means exhaustive – please feel free to ask for your favourite dish or make suggestions as to what you would like and we will do our best to do it for you

We offer no obligations tastings.

Menu 2 courses from £14.50

To begin with cold

Oriental style duck salad
Oriental style duck salad

Parma ham with melon

Prawn and avocado escabeche served on crispy leaves

Tomato, mozzarella and basil salad

Smoked salmon with rocket and horseradish cream

Salad nicoise – pole and line caught tuna

Native Cornish oysters served how you like them

Eco cuisine trio of pates – Smoked mackerel, duck liver, course pork, mushroom

Marinated beetroot with goats cheese and walnut salad

Salmon fillets – home cured and slow baked served on mixed leaves

Beetroot and watercress salad

Oriental style duck salad

To begin with warm

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Seasonal Soups : squash, pumpkin, onion, watercress, pea, vegetable

Native Cornish mussels cooked in white wine and cream served with crusty bread

Smoked Fish quinoa kedgeree with scallop and mustard sauce

Line caught undyed smoked haddock gratin

Large Portobello mushrooms slow oven baked with garlic

Baked Peppers stuffed with rice and vegetables

Stuffed aubergine slices – tomato, mozzarella, onion, fresh herbs

Filo parcel with curried vegetables

Mains all served with seasonal vegetables or as stated

Hot buffet service
Hot buffet service

Slow roast succulent lamb shank with a red wine sauce and diced baby vegetables

Roast sirloin of organic beef served with horseradish sauce and celeriac mash

Organic beef stewed in herbs and red wine and steamed Cornish potatoes

Five hour roast leg of Devon organic lamb with root vegetables

Breast of Gressingham duck with cherry and red wine sauce

Navarin of lamb – Welsh or Devon lamb shoulder with celery, onion, carrot

Coq au vin – organic chicken thighs, bacon, red wine, shallots

Cannon of venison with mulled red wine cabbage and a red wine reduction

Eco sustainable fish and prawn pie

Organic salmon fillet, home cured and slow baked

Chickpea and spinach curry

Wild mushroom, leek and potato stroganoff

Chicken, prawn or tofu Thai green curry

Market fish of the day – caught sustainably by Cornish day boats

Stir fry tofu and mixed vegetable

Seasonal vegetables

Runner beans, green beans, roasted parsnip, braised endive, wilted spinach, carrots, spiced red cabbage, ratatouille, mashed celeriac, peas, asparagus, roast onions, steamed savoy cabbage, spring greens, sautéed kale, steamed broccoli spears

Potatoes – mash, new, roast, boulangere, dauphinoise, crushed

Puddings

Profiteroles with fresh cream and choclate sauce
Profiteroles with fresh cream and choclate sauce

Rich chocolate mousse with orange biscuits

Lemon roulade

Meringue nests with berries and clotted cream

Seasonal fruit crumble with custard or cream

Chocolate and fresh cream profiteroles

Cheesecakes – lime, strawberry, lemon

Chocolate and amaretto torte

Bread and butter pudding

Summer pudding

3 English cheese board served with grapes, biscuits, bread

Cheeseboard