New Years Eve Ball Menu 2008
Good food takes time and our Chefs create most dishes for you from scratch, so please allow a reasonable amount of time for your meal to be prepared.
We work closely with local producers, farmers and fishermen to buy food which is fresh, of the highest quality an low infood miles.
Allergies: If you have any special dietary requirements, then please let us know.
Starters
Cream of Jerusalem Artichoke and Smoked Garlic Soup with Rosemary and Parmesan Croute
Peppered Venison Salad with Red Chard, Walnuts, Pancetta and Rosehip dressing
Tian of Newlyn Crab with Orange, Cherry Tomatoes, Avocado, Baby Fennel Shoots and Lemon infused Oil
Baked Tessyn with Pistachio Crust, Rocket, Thyme roasted Butternut Squash and Balsamic Reduction
Sloe Gin and Lemon Sorbet
Mains
Terras Farm Duck Breast with roast Pumpkin, Beetroot, Pickled Walnuts, Baby Leaf Spinach and Elderberry Jus
Hand Line Caught Wild Seabass Fillet with seared Falmouth Bay Scallop, Cauliflower Puree, Curly Kale and Salsa Verde
Wild Mushroom and Hazelnut Strudel with Cavolo Nero, Honeyed Parsnips and Carrot Veloute
Roast Sirloin of Cornish beef with Horseradish Mash, Port Jus, Shallot Confit, Parsnip Crisps and Fine Beans
Desserts
Chocolate and Chestnut Bavarois with Ginger Lace Wafer
Pistachio and Hazelnut Kataifi Pastries with Honey roasted Figs and Cinnamon Ice Cream
Glazed Lemon and Clementine Tart with Citrus Compote and Cornish Clotted Cream
Selection of Cornish Cheeses with Oat Biscuits and Homemade Chutney
Coffee and Truffles
subject to the availability of locally sourced, fresh produce.
Please note that the food shown is for illustrativer purposes only