Mullion Cove Evening Dinner Menu
Thursday 17th May 2012
STARTERS
Cream of Parsnip and Dijon Soup
crispy salted kale and garlic baked croutons(V)
Pan Roasted Shellfish in White Wine
With chilli, ginger, coriander and garlic butter
Baked Cornish Gevricks Goats cheese
Piccalilli relish, Beetroot puree, micro herb jelly
Pastrami of seed crusted duck breast, soya dressing
Pickled ginger, spring onion and mandarin salad
MAINS
Pan Roast Breast of Guinea Fowl with Braised Lentils
Gratin potato, shallot puree, wilted spinach, baby vegetables
Baked Pollack Fillet with a Cheddar and Herb Crust
Crushed new potato cake, new season asparagus, Moules marnier
Char Grilled Retallack Farm Steak with Cornish Blue
confit garlic mash, wilted kale leaf, red wine and mushroom sauce
Whole Wild Black Bream and peppered squid rings
sauté parsley new potatoes, Cornish sprouting, citrus and coriander dressing
Roasted Chestnut, Sweet Onion and Goats Cheese Tart
potato and shallot rosti, sauté spinach, charred vegetable tian, pesto (V)
Whole “Nigel Legge’s Cadgwith” Lobster (£16 supplement)
parsley buttered new potatoes, cherry tomato and parmesan salad, herb butter sauce choron
24 Day Hung Retallack Farm 16oz Chateaubriand (£20 supplement)
selection of potatoes, salads and sauces for two people
DESSERTS
Banana and chocolate bread and butter pudding
Classic custard with brandy, Chocolate ice cream
Hot Molten Chocolate and Lime Fondant
Cornish clotted cream, brandy snap crisp
Caramelised lemon tart
Vanilla bean ice cream, pineapple compote
Fresh Fruit Platter
sweet wine jelly and minted syrup
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.
Freshly Brewed Coffee
Home made petit fours
Our daily changing menu is freshly prepared by our team of chefs who strive to utilise local produce at all times. As a result this menu can sometimes be subject to change during the course of the day.
£36.00


