Mullion Cove Evening Dinner Menu

Friday 24th  May 2013

Starters

Cream of Parsnip and Apple Soup
Caramelised onion, crispy shallots

Dill and Lemon Cured Salmon Gravadlax
Celeriac and poppy seed remoulade, salad leaves, chive oil

Baked Goats Cheese Crostini with a Herb Crust
Beetroot puree, picked herb salad

Rosemary Beef Fillet Carpaccio
Smoked Cherry tomato, olives and roasted garlic salad

_____________________________________________________________________________________________

Mains

Pan Roasted Haunch of Cornish Venison, Rioja Jus
Dauphinoise potato, ratatouille, Savoycabbage, butternut puree

Whole Roasted Sea Bass with Caper Brown Shrimp Butter
Sauté new potatoes, samphire grass, toasted almonds

Twice Cooked Crispy Crediton Duck Leg
Wok fried noodles and vegetables, prawn toast, dark soya dressing

Pan Roasted Cod portion
Crab, dill and tomatoes, rice pilaf, sauté spinach, basil dressing

Roasted Vegetable and Nut Wellington with Red Wine Liquor
Crushed potato cake, purple sprouting, shallot puree

Retallack Farm Charred 16oz Chateaubriand
selection of potatoes, vegetable and sauces
for two to share (£25 supplement)

________________________________________________________________________

Desserts

Classic Vanilla Crème Brulee
with fresh Cornish berries and short bread

Lime and Coconut Pannacotta
served with passion fruit & orange syrup

Rich Chocolate & Toasted Almond Torte
served with Cornish clotted cream and caramel sauce

Fresh Fruit Platter and Mint Syrup
served with cranberry wine jelly

Home-Made Ice Creams
served in a brandy snap basket

A Selection of Cornish Cheeses
chutney and cheese biscuits

Please choose three of the following:

Cornish Yarg:-A light, creamy, mould-ripened cheese with a slight lemony taste
and a unique flavour derived from the nettles.
Cornish Blue:-A soft centred blue veined cheese matured over six months. The extra maturation can give a heavy blue taste sometimes with a touch of sweetness.
Village Green:-A pasteurised hard goat’s cheese, matured for seven months with a distinctive fruity, crisp, clean flavour.
St Endellion:-A living brie made from full fat milk and double cream, made from pasteurised milk and vegetarian rennet.
Olde Smokey:-A semi-hard, full fat pasteurised cow’s milk cheese. A sweet, fruity flavour with a distinctive golden glaze, smoked over Cornish fruitwoods
Cornish Camembert: – A melting, smooth texture and a wonderfully complex
and tangy flavour.