Page 8 - BV Xmas brochure 2019 High Res

We are still in the process of of planning this years
menus but here’s an idea of what was served in 2018
New Year’s Eve Dinner

Helford blue cheese, sweet pear, chicory, watercress, walnuts

Hand picked St Ives bay crab, herb mayonnaise, citrus, yuzu dressing, coriander
Home smoked breast of Barbary duck, beetroot, figs, honey and mustard dressing
Trio of Scottish salmon

Shellfish bisque or
Mango and passion fruit sorbet

Roast fillet of locally reared beef, mushroom and smoked cheese glaze, horseradish mash, kale,
parsnips, Madeira
Seared fillet of Cornish lamb, root vegetables dauphinoise, Savoy cabbage, garlic and mint potato
puree, rosemary and redcurrant sauce
Grilled fillets of locally landed plaice, baby leaf spinach, parmentier potatoes, Greenland prawns,
samphire, nut brown butter
Pan fried supreme of Cornish turbot, leeks, carrots, saffron new potatoes, Cornish sea food broth

All served with a selection of seasonal vegetables

Glazed lemon tart, Swiss meringue, raspberry sorbet
Tia Maria chocolate mousse, coffee Chantilly, toasted hazelnuts

Apple and pistachio tart, toffee sauce, Cornish vanilla ice cream
A selection of Hawkridge Farm cheeses served with quince jelly, biscuits and celery

Fresh cafetiére of coffee served with Cornish fudge and mints

Vegetarian options are available. Please ask the Restaurant Manager

Please speak to our staff if you want to know more about our ingredients