Menus & Gallery
Blank Canvas sources the freshest ingredients in order to produce high quality food, that is in keeping with the seasons
Each individual menu is designed and tailored in order to be stylish, but still unique, to your specification
. . .
Relax, and enjoy browsing through our tempting previously catered menus
Menu One
Conducted for 100 people
Canapés;
Mushroom, Truffle and Parmesan Risotto
Goat’s Cheese Tartlets
Mini Cheese Burgers
Bresola of Beef with Truffle Oil and Parmesan
Looe Crab Salad
Duck Terrine with Red Onion Marmalade on Walnut Croute
Salt Crusted Baked Potatoes with Chive Creme Fraiche
. . .
Amuse-Guele
Roasted Tomato Soup
Dressed with Italian Black Truffle Oil and accompanied with sea salt and rosemary bread
. . .
Starter – a choice of;
Roasted Looe Scallops
with Chorizo and Pancetta,
dressed leaves (bulls blood chard, racquet, red amaranth, wild garlic leaf, and baby red sorrel) and Chorizo Oil
Or
Goats Cheese Tartlet
Dressed Leaves, Grilled Asparagus, Confit Cherry Tomatoes and Balsamic Reduction
. . .
Main Courses - a choice of;
Trio of Pork -
Slow Roasted Pork Belly, Loin of Pork and
Black Pudding,
on Fondant Potato, Bacon Cabbage, Braised Celeriac, Apple Purée and a Mustard Cream
Or
Wild Sea Bass
Sourced from Looe
Filleted and Roasted
Crushed Charlotte Potatoes, Green Beans and a Chive Butter sauce
. . .
Dessert
Assiette of Desserts;
Chocolate Parfait
with Caramel and Chocolate Straw
Panna Cotta
with Fresh Fruits
Pineapple Surprise, Champagne Jelly
with Raspberries
Menu Two
Conducted for 120 people
A Selection of Canapés;
Trenderway Farm Mini Burger
Pissaladiere
Trewarrien Farm Goats Cheese Tartlets
Tregida Smoked Salmon Risotto
Baby Plum Tomato with Basil and Mozarella
Looe White Crab Meat mixed with Dill and Lemon, baked in Filo
. . .
Starters
Grilled St Enodoc Asparagus
with Tomato Ragu, Bresola of Beef, Rocquet,
Bulls Blood Chard, Parmesan Shavings, Wild Garlic Leaf and Balsamic Dressing
. . .
Main Course
Rosemary Crusted Lamb Legs
sourced from Porthallow,
with Summer Vegetable Risotto,
Minted New Potatoes,
Roasted Peppers, Courgettes and Tomatoes with Mint, Garlic and Ginger Cous-cous,
Celeriac, Green Apple, Red Onion and Pickled Ginger in Lime, Puy Lentils with Jerusalem Artichokes and Truffle Oil
. . .
Dessert
Summer Array of Classic British Puddings
Menu Four
Conducted for 105 people
To begin, Rustic Oak Boards of;
Roasted Scallops
Fresh Mackerel
Houmous
Pepper and Tomato Chutney
Red onion marmalade
Baked Camembert
Parma Ham
Chicken Liver Parfait
Walnut Breads
Tomato Breads
Figs
Chorizo
. . .
Main Course
10 Hour Roasted Pork Belly
Served on an oak board, to be carved by the guests themselves
with Roast Potatoes, Green Beans, Stuffing, Mustard Cream Sauce and Spinach
. . .
Dessert
Chocolate Assortment;
Chocolate Fondant,
Chicolate Parfait
Chocolate Brownie
With Chocolate Sauce and a Berry Medley
Menu Three
Forthcoming menu or 130 people
Canapés
Five Spiced Rare Roasted Duck,
Sauternes jelly, spiced carrot purée
Seared Scallops, curried cauliflower
Panko Pig Head on onion jam
Pan Roasted Mackerel, Dill & Radish
. . .
Amuse
Asparagus Veloute
Truffle Oil, Chicken Skin
Rosemary Breads with Chicken & Tarragon Butter
. . .
Starters-
Ceviche of Sea Bass
Pickled fennel, grapefruit
and dill oil
Or
Beetroot Tatin
Crumbled blue cheese
chive oil & dressed leaves
Intermediate Fish Course
Roasted Halibut
Pea purée, garlic confit potato, pea shoots,
orange and curry cream
Nettoyant Pour Palais
Champagne Sorbet
With viola flowers
. . .
Main Course- a choice of;
Fillet of Venison
Celeriac fondant
Butternut squash puree. Chantenay carrots, kale
Madeira & thyme reduction
Or
Asparagus & Broad Bean Risotto
Parmesan tuiles and Parmesan creme fraiche
. . .
Dessert-
Trio of Chocolate
White Chocolate Parfait, diced strawberries
Pistachio Macaroons
Chocolate brownies,
with clotted cream, orange confit
. . .
Cheese -
Truffled St Endillion Brie- Salted Pecans
Bells Blue- Celery
Davidstow Extra Mature Cheddar- Quince Jelly
Rocamadour- Red Grapes
&
Damsel Charcoal Crackers
