Amuse Bouche

Warm Clear Tomato Essence with Cornish brie and Basil Ravioli

 

Starter

Seared Cornish Scallops on Smoked Haddock Risotto and Lemon Grass Foam

Twice Baked Local Squash and Gevrik Goats Cheese Soufflé with Pine Nut,
 Beets and Balsamic V

 

Mains

“Cornish Beef 3 Ways”
(oxtail faggot, fillet on creamed leeks, beef and Cornish ale pie)

Leek and Smoked Brie Tart with Soft Herb Crumble V

 

Sweets

Lemon and Saffron Posset with Cornish Clotted Cream, Meringue Crunch

 

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