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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” for lunch or dinner, Thursday 28th March 2018

March 12, 2019 By Sandy

Menu
(available for lunch and dinner – click here for additional lunch items)

Amuse bouche

To start
(all served with home made bread)

  • Beetroot and vodka marinated gravalax served with light rye bread
  • Ham hock and pistachio terrine served with pear and fig chutney
  • Sicilian caponata (aubergine baked with tomato, olive, capers, sultanas and pine nuts)

Mains
(all served with seasonal veg)

  • Grey mullet (or similar), pan fried and served with chorizo butter on a bed of samphire with parmentier potatoes
  • Chicken sofrito (slowly baked on a bed of diced potato with lemon, tumeric, paprika, onion and garlic)
  • Chickpea, spinach and tamarind ragout served with preserved lemon and coconut rice

Pudding

  • Pear tart frangipane served with creme fraiche;
  • Dark chocolate mousse served with a white chocolate and raspberry cookie
  • Cornucopia cheese board (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.
We always have a veggie option which happens to be vegan some of the time – if you are vegan, let me know in advance to ensure something delicious is available.

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

Filed Under: Dining club menus

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