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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 sample menus and gallery

Menu Five

Conducted for 119 people


Goats Cheese Tartlet -  red onion marmalade 

Mini Cheese Burgers

Smoked Salmon- Cream Cheese & Pea Shoots

Slow Roasted Pork Belly-  Apple Puree

. . .


Starters- A choice of;


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

. . . 


Mains- A choice of;

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.

. . .


Trio of Desserts

Champagne Jelly

with mango purée 

Shortbread, Clotted Cream & Strawberries

Chocolate Brownie

with raspberries & chocolate straws

Menu Six
Conducted for 110 people


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

. . .


Mains- a choice of;

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

. . . 



Trio of Desserts 

Chocolate Brownie

with Clotted Cream & Confit Orange

Raspberry Cheesecake

with raspberries

Lemon Posset

with blackberries

Menu Seven
Conducted for 150 people

A Selection of Canapés;

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

. . .


Mushroom Soup
with Truffle Cream and Rosemary Bread

. . .

Main Course

Loin of Lamb
with Dauphinoise Potato, Sweetbreads, Grass Asparagus, Cherry Tomato,
Olive Tapenade and Lamb Jus

. . .


Apple Tatin

with Local Clotted Cream



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