Martin Davies

Main Courses

Sautéed tiger prawns with sweet chilli dip

Goats cheese, red onion marmalade cherry tomato & basil tartlets

Breaded brie and cranberry

Gorgonzola, Fig and Prosciutto filo tartlets

Roasted red pepper hummus and pitta bread

Chef’s special focaccia, balsamic & oil

Chicken liver parfait with spiced apple chutney

Waldorf salad

Roasted butternut squash, toasted pine nuts, rocket, balsamic & mizuna salad

Cornish new potato salad, spring onions, thyme & lemon

Desserts

Cherries dipped in white chocolate

Duo chocolate mousse orange crumb

Lemon meringue cheesecake oat biscuit base

Canapes / Mains

Lentil, beetroot, butternut, mint & feta salad (v)

Apple & celeriac slaw with blue cheese dressing & hazelnuts (v)

Cornish new potato salad, spring onions, thyme & lemon (v)

Selection of cheeses with mixed grapes (v)

Roast beef

Kiln smoked salmon with horseradish cream

Chicken liver parfait with spiced apple chutney

Pigs in blankets

Mini spinach, walnut & ricotta quiches

Turkey and cranberry sausage rolls

Brie and cranberry tartlets

Parma ham scotch eggs

Mini pork pies with red onion marmalade

Selection of Sandwiches

Desserts

Mini mince pies, orange cream

Pecan tart

Christmas pudding brownies, cherry couli, brandy Chantilly cream

AMUSE BOUCHE

Pea velouté & bacon crumb

FIRST COURSE

Gratin of Cornish mussels, spinach, bacon, brown shrimp, dill & lemon

SECOND COURSE

Ox tongue, foie gras, pickled cucumber, pickled beetroot, orange segments & micro salad

THIRD COURSE

Pan roasted John Dory, baby leeks, broad bean velouté, lemon vinaigrette

FOURTH COURSE

Pan seared wild duck breast, confit leg, potato fondant, crisp kale, sour cherry sauce

FIFTH COURSE

Lime and coconut posset with mango, coriander, desiccated coconut salad

SIXTH COURSE

Chocolate tart, meringue, chocolate soil, honeycomb

SEVENTH COURSE

Selection of Cheese, chutney & grapes

Starter

Bruschetta with roasted red pepper and caper, with balsamic dressing

Or

Roasted artichoke & goats cheese stuffed with pesto, rocket, toasted pine nuts and aged balsamic reduction

Or

Goats cheese & sun-blushed tomato tart with a wild rocket salad

Main

Roasted Turkey Breast with cranberry sausage wrapped in bacon, sage, onion and pork stuffing, herb potato, carrot and parsnip, brussels sprouts and rich turkey jus

Or

Slow Roasted Lamb shoulder stuffed with apricot & sage, with creamy mash & crispy kale

Or

Wild mushroom risotto with parmesan crisp & poached duck egg (V)

Starter

Jerusalem Artichoke Soup with seared scallop, parsley, chorizo crumb

Or

Smoked Salmon and Crayfish Tian with home cured beetroot and Cornish gin gravlax, Marie Rose and crayfish tian, crostini and capers, rocket, radish crème fraiche

Or

Duck Liver Pate and Potted Duck with Fennel marmalade, toasted brioche

Mains

Roasted Turkey Breast with cranberry sausage wrapped in bacon, sage, onion and pork stuffing, herb potato, carrot and parsnip, Brussels sprouts and rich turkey jus

Or

Goose Breast with Sauté of Apples and Leeks with swede fondant, chestnut stuffing, ballotine of goose leg, rosemary jus

Or

Lentil and Sweet Potato Wellington with cranberry and leek bonbon, herb spätzle, broccoli purée and roasted pumpkin

Or

Wild Sea Bass with pressed cannelloni beans, blini, wilted spinach and wild rocket, cockle and potato broth

Desserts

Christmas Pudding with white chocolate and brandy sauce

Or

Christmas Pudding Crème Brulee, flamed at your table, served with mixed spice shortbread

Or

Apple and Cinnamon Terrine with salted caramel sauce, toffee apple, brandy cream

Or

Cornish Cheese Selection Crisp breads, dried fruits, pickled walnuts and chutney

STARTER

Roasted red pepper & caper bruschetta, with balsamic & red wine reduction

MAIN

Free range chicken ballottine, stuffed with spinach & ricotta, creamy fondant potato and thyme jus.

DESSERT

Dark Chocolate torte, milk chocolate mousse, mint crumb, meringue, honeycomb & mixed berries

STARTER

Gratin of Cornish mussels, spinach, bacon, brown shrimp, dill & lemon

MAIN

Salmon, langoustine, cod, sea bass, roasted red pepper bouillabaisse, bok choy & roasted red pepper rouille

DESSERT

Lemon posset, basil sherbet, balsamic strawberries, meringue and shortbread

Starter

Dippy duck egg, asparagus spears sunflower seeds bread sticks, parma ham

Or

Tian of crab, brown and white meat, dill mayo, brown shrimp cucumber, cresses

Or

Cornish blue bon bon’s, Port poached pear, candied pecans, watercress

Main course

Duo of Cornish and Devon pork, potato fondant, fine beans, broad beans, cider jus

Or

Monkfish, chorizo and spinach hash, brown shrimp vinaigrette

Or

Pearl barley risotto, spring vegetables, butternut crisps, parmesan (v)

Or

Roast poussin breast, comfit leg, beetroot gnocchi, roast baby beets, smoked bacon, spinach pistou

Dessert

Limoncello cheesecake, lime jelly, blackberries, meringue

Summer berry crumble -Bramley apples, hedgerow berries, crème anglaise, apple doughnut

Madagascan vanilla panna cotta, poached rhubarb, blackberry tuile

Starter

Ham hock croquettes piccalilli English mustard rocket salad

Or

Pan seared scallops, cauliflower voloute, parma ham pea shoots and charred cauliflower

Or

Smocked Davidstow, picked quail eggs, Cornish new potatoes, parmesan crisp, shallot puree, watercress

Main course

Slow roasted spring lamb shoulder stuffed with apricot and sage, smocked garlic douphinoise and tender steam broccoli

Or

Baked Hake fillet in a herb breadcrumb, saffron, lemon and crab risotto

Or

Homity pie, baby carrots, roast onion puree, charred leeks

Dessert

Chocolate terrine, orange moose, confit oranges , chocolate caramel

Or

Blood orange and lemon tart, blackberry crème Chantilly

Starter

Curried tempura vegetables, turmeric aioli

Or

Red onion and chilli bhaji, raita dip

Or

Onion & spinach pakoras, lime and coriander mayo

Or

Seek kebab, coriander and lime flat bread, bulgar salad, mint yogurt dip

Main course

Lamb bhuna, homemade naan bread, basmati rice

Or

Goan sea bream curry, coconut naan bread, jasmine rice

Or

Channa, chickpea onion, tomato, coriander chilli, ginger, lime, naan bread & pilau rice

Or

Aloo Gobi, potato, cauiflower, chilli, black mustard seed, cardamom rice, naan bread.

Drink

Rose Lhasi

Dessert

Punjabi style carrot cake, cardamom cream

Or

Semolina coconut cake, berry cream

Or

Ricotta pancakes, black cardamom syrup

Starter

Roasted artichoke, goats cheese, toasted pinenuts, wild rocket pesto and aged balsamic reduction

Or

Paupiettes of lemon sole stuffed with salmon mousse, Champagne sauce, Cornish mussels and clams

Main course

Slow roasted belly pork, hand dived scallops, Jerusalem artichoke puree, crisp crackling, dried apple

Dessert

Lemon and blood orange tart, cream Chantilly, raspberry tuile

Starter

Duck & orange terrine with micro salad

Or

Pan seared scallops, cauliflower puree, pea shoots and toasted almonds

Or

Aubergine caviar wrapped in filo pastry, balsamic & rocket

Main course

Slow roasted lamb shoulder stuffed with apricot and sage, creamy mash and crispy kale

Or

Pan roasted hake fillet in a herb breadcrumb, risotto nero, quails egg and sun-dried tomato

Or

Goats cheese, walnut & beetroot tart with crisp leaf salad

Dessert

Passion fruit panna cotta with coconut macaroons

Or

Chocolate fondant, orange tuile

Or

Banana cheesecake with a oat biscuit base, dried bananas, toffee sauce

Canapés

Selection of canapés

Amuse Bouche

Minted pea velouté

First Course

Gratin of Cornish mussels, spinach, bacon, brown shrimp, dill, lemon

Second Course

Pickled ox tongue, foie gras, pickled cucumber, pickled beetroot, orange segments & micro salad

Third Course

Pan roasted John Dory, baby leeks, broad bean velouté lemon vinaigrette

Fourth Course

Pan seared wild duck breast confit leg creamy potato fondant, crisp kale, sour cherry sauce

Fifth Course

Milk chocolate mousse, banana sorbet, passion fruit curd

Sixth Course

Lime and coconut posset with mango, coriander, desiccated coconut salad

Seventh Course

Selection of artisan cheese’s grapes homemade chutney, red onion marmalade & croutons