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Cornucopia kor-nuh-KOH-pee-uh. noun - the horn of plenty, symbol of abundance

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“pop in” lunch and dinner, Thursday 25th January

January 19, 2018 By Sandy

Menu

Amuse bouche (surprise)

To start

  • Juniper and gin gravadlax , beetroot, dill and apple slaw, home-made bread
  • Squash and truffle oil ravioli with sage butter, home-made bread
  • Bitter sweet salad (a Yotam Ottolenghi recipe: blood orange, pomegranate, pine-nuts and ricotta with mixed leaves and delicious dressing)

Mains

  • Slow cooked beef brisket in bloody Mary served with creamy mash and seasonal veg
  • Celeriac, roasted hazelnut and lentil ragout served with potato rosti and seasonal veg

Pudding

  • Profiteroles filled with whipped  Jersey double cream and served with warm chocolate sauce
  • Honey and ginger ice-cream served with almond tuille (and warm chocolate sauce if desired).
  • English cheeses (Lincolnshire poacher and Trevarrian Cornsih brie) served with home-made seeded oatcakes, pear and fig chutney, celery)

Coffee or tea.

All food made at Cornucopia using fresh and where possible local ingredients.
If you have any food allergies or intolerance, let me know beforehand.

Menu prices etc for  “pop in” to lunch and dinner 

Filed Under: Dining club menus

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1, High Street, Eynsham, Witney, Oxon, OX29 4HA [email protected] 07551876285

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