Amuse bouche
Starters
(all served with home-made bread)
- Deep fried fresh mackerel balls with a rhubarb and ginger pickle
- Coarse pork and brandy country pate served with Cornucopia’s fig and pear chutney
- Gigantes Plaki (Greek style butterbeans slowly baked in a tomato and oregano sauce) (vegan)
Mains
- Galecian fish stew (selection of fresh fish, chorizo (optional), clamsred wine, rice, etc)
- Chicken, cider, pancetta and mushroom pie served with parsnip and potato mash
- Paneer masala served with a choice of Indian spice marinated roasted celeriac or lamb steak served with pilau rice
- Oyster mushroom, shallot and lentil pattie served with a sundried tomato and basil sauce, boulangere potatoes (vegan)
Puddings]
- Steamed lemon pudding , limoncello custard
- Chocolate marquis (rich creamy chocolate, semi frozen) served with a pistachio shortbread.
- Coconut and rhubarb pot drizzled with an orange blossom syrup (vegan)
- Cornucopia Cheeseboard
Teas/ coffees, something sweet