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
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Relax, and enjoy browsing through our tempting sample menus and gallery
Menu Five
Conducted for 119 people
Canapés;
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Goats Cheese Tartlet - red onion marmalade
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Mini Cheese Burgers
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Smoked Salmon- Cream Cheese & Pea Shoots
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Slow Roasted Pork Belly- Apple Puree
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Starters- A choice of;
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Calamari
Water chestnuts, soy & honey reduction,
Black sesame & dressed leaves
Burarata Mozzarella Tomato
Heritage tomato salsa, chive oil, purple basil
Dressed leaves & balsamic reduction
Five Spiced Duck
Cucumber, spring onion, soy & honey reduction,
Black sesame & dressed leaves
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Mains- A choice of;
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Roasted Chicken
Fondant potato, parsnip puree, kale & green beans.
With a rosemary & red wine sauce
Pan Roasted Cod
Fondant potato, pea purée, kale & green beans.
Garlic oil & pea shoots
Asparagus, Cherry Tomato & Pea Risotto
Toasted pine nuts, Parmesan tuiles.
Dressed leaves & Parmesan creme fraiche.
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Dessert-
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Trio of Desserts
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Champagne Jelly
with mango purée
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Shortbread, Clotted Cream & Strawberries
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Chocolate Brownie
with raspberries & chocolate straws
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Menu Six
Conducted for 110 people
Starters;
Roasted Scallops
Sourced from Looe
With grilled chorizo, balsamic & dressed leaves
Grilled Asparagus (Vegan)
Viola flowers, cucumber ribbons,
olive oil baked cherry tomatoes & dressed leaves
Rolled Ham
With piccalilli, croutons, balsamic & dressed leaves
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Mains- a choice of;
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Fillet of Beef
Fondant potato, parsnip purée, green beans, kale
Chantenay carrots
Red wine & thyme sauce
Roasted Hake
Fondant potato, pea purée, green beans, pea shoots
Chive butter sauce
Butternut Squash, Mushroom and Truffle Crumble (Vegan)
Toasted pine nuts, kale, garlicky green beans & dressed leaves
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Dessert
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Trio of Desserts
Chocolate Brownie
with Clotted Cream & Confit Orange
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Raspberry Cheesecake
with raspberries
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Lemon Posset
with blackberries
Menu Seven
Conducted for 150 people
A Selection of Canapés;
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Roasted Looe Scallops with buttered leeks
Seared Foie Gras with Sauternes cream
Poached Lobster with Shellfish Bisque
Salmon Gravlax Blinis with pea shoots
Fillet of Beef Tartare
Oyster Bar
Chilled Cucumber Gaspacho
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Amuse-Guele
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Mushroom Soup
with Truffle Cream and Rosemary Bread
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Main Course
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Loin of Lamb
with Dauphinoise Potato, Sweetbreads, Grass Asparagus, Cherry Tomato,
Olive Tapenade and Lamb Jus
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Dessert
Apple Tatin
with Local Clotted Cream
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