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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 previously catered menus

Menu 1,2,3
Menu One
Conducted for 100 people


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

. . .



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




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 



Wild Sea Bass
Sourced from Looe
 Filleted and Roasted
Crushed Charlotte Potatoes, Green Beans and a Chive Butter sauce​

. . .


Assiette of Desserts;
Chocolate Parfait

with Caramel and Chocolate Straw


Panna Cotta

with Fresh Fruits


Pineapple SurpriseChampagne Jelly

with Raspberries

Menu Two
Conducted for 120 people
A Selection of Canapés​;


Trenderway Farm Mini Burger


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


. . .


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

. . .


Summer Array of Classic British Puddings​


Menu Four
Conducted for 105 people
To begin, Rustic Oak Boards of;


Roasted Scallops
Fresh Mackerel

Pepper and Tomato Chutney
Red onion marmalade

Baked Camembert

Parma Ham

Chicken Liver Parfait
Walnut Breads
Tomato Breads

. . .

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​

. . .

Chocolate Assortment;
Chocolate Fondant,
Chicolate Parfait

Chocolate Brownie
With Chocolate Sauce and a Berry Medley

Menu Three
Forthcoming menu or 130 people


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

. . .



Asparagus Veloute  

Truffle Oil, Chicken Skin 

 Rosemary Breads with Chicken & Tarragon Butter 

. . .



Ceviche of Sea Bass

Pickled fennel, grapefruit 

and dill oil


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


Asparagus & Broad Bean Risotto

 Parmesan tuiles and Parmesan creme fraiche

. . .



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

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