Starter
Buffalo Mozzarella, Fresh Rocket and Marinated Beef Tomato Salad
Finished with toasted pine nuts, Cornish rock salt, fresh basil and parmesan dressing
Thai Style Smoked Salmon, Cod and Prawn Fishcakes
In a Japanese crumb, served with a piquant red pepper, caper and anchovy relish
Main Course
Slow Cooked Confit of Duck Leg and Roast Duck Breast
With a rich blackberry, cherry and cointreau sauce, sat on a bed of roast root vegetable mash
Sweet Potato, Butternut Squash and Old Smokey Risotto
Finished with fresh sage and Cornish clotted cream, served in a roast butternut squash basket
Dauphinoise Potatoes
Cumin and Orange Glazed Carrots
Braised Red Cabbage
Dessert
Individual Pavlovas
Served with lightly whipped vanilla Chantilly cream, mixed berry compote and a dark chocolate sauce
Individual Lemon and White Chocolate Cheesecake
Sat on a ginger nut biscuit base and served with a fresh orange and raspberry coulis
