Wild Spring Feast

  
mackeral wrapped in sea lettuce

Your menu will be:

Smoked mackerel pate with wild onion and alexander pickle

Nettle soup

nettle ravioli with a wild salad

Pan seared lambs heart with wild mint sauce

 A trio of mousses:

shellfish mousse with helford oysters
and a wild leaf butter sauce.

 Wild carrot timbale
with a wild garlic and onion flower centre

Rabbit mousse
with cornish snails and black mustard
 

Sorrel sorbet 

    Smoked lambs tongue, duck eggs and a wild watercress salad

Saddle of rabbit with a seashore vegetable puree

Sea spinach roulade with home made cream cheese 

Jelly and ice cream
Alexander  & gorse flower

 

Home made breads and butters 

 

 

WINTER FEAST

 

WINTER FEAST

 

 

Friday December 12th 2008
The Kings Arms, Penryn, Cornwall
Tel:07988 796 743Come and enjoy amazing warming winter fair, brought to you by Cornwall's top forager Miles Lavers of Foodswild featuring Executive Chef Damion Oxford.

Feast Menu

--------------------- Starters ---------------------

Pigeon on toast, squirrel pasty, potted meats, game pate, bath chaps, fritto misto, crispy seaweed.
----------------------- Mains ----------------------

Wild game stew and dumplings. Cornish chowder of scallops, sea bass, clams, monkfish and red mullet. Nettle ravioli with a wild mustard leaf pesto. Stuffed pigs heads with crackling ears, baked apples, rock samphire hash, cider jelly, sea spinach, wild cabbage and roast potatoes.

--------------------- To finish --------------------

Meadowsweet rice pudding. Parkin. Hawthorne and rosehip syrup.

Complimentary glass of Cornish Stingers (100% stinging nettle wild & alcoholic beer!) TICKETS £25

 

 WILD FEAST

AUGUST 31ST 2008

CAFE VENETO

FEATURING NEVER DIVULGED BEFORE RECIPES FROM CORNWALLS TOP CHEFS !

Mermaid hair blinis with shrimps and a meadowswet sauce

Monkfish wrapped  in sea lettuce with a ham and nasturtium mousse

confit of pig cheeks , and ox tongue with a dandelion salad

wild vegetable nage

squirrel pasties

cornish pollack and cockles with seashore vegetables

Falmouth bay spidercrab ravioli ith steamed wild greens
infused with wild garlic and onion oil

Pan fried fillets of sea bass on a warm puree of chickpea ans red lentil,
encased in sea leetuce

tuscan bread salad with wild strawberry and elderflower vinigarette