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Cornucopia Cooks

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

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pop in “lunch and dinner”, Thursday 30th March, 2018

March 15, 2018 By Sandy

Menu

Amuse bouche

To start
(all served with home-made bread)

  • Sautéed squid, chorizo, and broad bean  served with garlic ciabatta
  • Ham terrine with piccalilli
  • Grilled butternut squash with sweet spices, tahini dressing, lime and chili

Mains

  • Lamb and barley hot pot served with savoy cabbage
  • Cod and salmon fishcakes served with a piquant tomato sauce served with seasonal veg.
  • Kefalonian spinach, herb and feta pie served with dauphinoise potatoes and seasonal veg

Pudding

  • Tart tatin served with Jersey double cream
  • Pear and ginger trifle (layers of poached pear, ginger cake, custard, cream and rum) 
  • English cheeses (cheeses to be decided) 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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Thank you for making my Christmas and my bubble friend’s Christmas so enjoyable this year

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It all tasted delicious and was a wonderful way to celebrate our Anniversary today.

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

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