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

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Menu for Thursday 30th January 2020

January 10, 2020 By Sandy

Amuse bouche

To start:
all served with home-made bread

  • Pan fried liver (from outdoor raised and grazed Berkshire pigs), Venetian style (fegatato alla Veneziana) cooked with white onions, white wine and parsley
  • Vodka and beetroot marinated gravadlax
  • Cauliflower and sumac fritter served with red pepper and cumin chutney

Mains:

  • Steak and Guinness pie, celeriac and potato mash, seasonal veg
  • Chunky cod Lebanese style (herbs, sumac, tomato, preserve lemon and cumin) served with Lebanese rice (rice with vermicelli and pine nuts) and tahini sauce, seasonal greens.
  • Large pasta shells filled with spinach, ricotta and walnut baked with tomato sauce and mozzarella served with seasonal greens
  • Celeriac, puy lentil and hazelnut ragout served with a root vegetable rosti and seasonal greens

Puddings

  • Rich chocolate and prune pudding served with Jersey double cream
  • Blood orange almond torte (almond torte soaked in blood orange syrup, topped with thin slices of blood orange), served with creme fraiche
  • Roasted new season rhubarb, crushed rosewater meringues , orange blossom whipped Jersey cream
  • Cornucopia cheese board

Filed Under: Dining club menus

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