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.