Planning Your Menu
Photo by Lizzie Churchil
Our Head Chef Paul Wadham has been at the helm for 20 years. When you choose to hold a special event here at Tresanton, Paul will work with you to create your perfect menu. Paul works with the finest local suppliers to source the best in seasonal produce for you. Wine can be paired and cocktails can be created, ensuring everyone is in the best spirit and toasting to you.
Due to the nature of the dishes we serve at Tresanton, we require a set menu of one dish per course for the whole party, with the addition of a vegetarian choice provided if required. We can also offer a children’s menu and can take care of any dietary requirements with advance notice.
The cost of your menu will be confirmed once your menu has been finalised. As a guide to costs, a three course menu is from £100.00 per person, summer barbeques are from £80 per person, canapés from £32 per person. Children’s menus are priced at £15 per child (up to the age of 10 years old), cream tea is priced at £12 per person and our late night evening snacks offering of pasties is from £12 per person.
All dietary requirements and allergies are taken into consideration when planning your menu and we will be able to accommodate any should we have advance notice.
To inspire you and get your creative juices flowing, we have detailed below some dishes we have served at recent events. Please use these as an insight into the style of food we offer, as we take great price and enjoyment in creating your own bespoke menu.
Menu ideas
STARTER
FISH
CRAB quails egg, confit tomato, avocado, crostini
ST MAWES SCALLOPS rosemary, pancetta
PORTHILLY OYSTERS shallot vinegar
GRILLED TUNA roast peppers, sesame
RED MULLET lobster raviolo, lobster butter
SARDINES sourdough toast, tomato, chilli
MEAT
DUCK LIVER PARFAIT apple chutney, toasted brioche
BREADCRUMBED CHICKEN BREAST little gem, Cesar dressing
HAM HOCK goose liver terrine
SERRANO HAM celeriac slaw, grissini
PITHIVIER ox cheek, spinach, port wine jus
VEGETARIAN
BUFFALO MOZZARELLA vine tomatoes, basil, Barbera olive oil
ORGANIC EGG green beans, radishes, cucumber, dill, mustard mayonnaise
GRILLED GOATS CHEESE chicory, apple, pine nuts, golden raisins
BEETROOT gorgonzola, walnuts
ROMAIN SALAD breadcrumbed poached egg, ‘Ceasar dressing’
MAIN COURSE
FISH
COD put lentils, spinach, Heritage carrots
MONFKISH peas, onions, chorizo, pea shoots, mash potato
WILD BASS broccoli, green beans, pancetta, new potatoes
BRILL bearnaise sauce, kale, parsley potatoes
MEAT
MOORLAND BEEF FILLET girolles, shallots, pancetta, gratin potatoes
CORNISH DUCK BREAST croquette confit leg, red cabbage, sauté potatoes, shallots
LAMB RUMP chargrilled courgette, aubergine, peppers, olives
PORK FILLET smoked bacon, capers, lemon, sage, asparagus, new potatoes
ROSELAND VENISON ‘WELLINGTON’ carrots, roast potatoes
VEGETARIAN
FALAFEL roast vegetables, tzatziki, flat bread, coriander
ROAST CAULIFLOWER sweet potato, curry, coriander, chick peas, basmati rice
RISOTTO butternut squash, sage, parmesan, pumpkin seeds
BROCCOLI roast new potatoes, pea velouté, peas, sunflower seeds
GNOCCHI basil, pine nuts, parmesan, green beans, capers
DESSERTS served with homemade ice cream or sorbet
GATEAUX OPERA
PAVLOVA seasonal berries
BAKED VANILLA CHEESECAKE
RASPBERRY MOUSSE white chocolate
DARK CHOCOLATE CREMEUX
BURNT ENGLISH CUSTARD
LEMON TART
CHOCOLATE FONDANT
APPLE TART TATIN
VANILLA GRAPPA PANNACOTTA
FLOURLESS ORANGE CAKE
CANAPES
MEAT
SCOTCH QUAIL’S EGG
CURED HAM rocket, gorgonzola
BEEF SPRING ROLLS
DUCK LIVER PARFAIT apple chutney, sourdough
HARISSA MARINATED CHICKEN SKEWER
WARRENS CHIPOLATAS grain mustard
CHICKEN LIVER pancetta, crouton
FISH
SMOKED SALMON crème fraiche, caviar
CRAB quail’s egg
BREADCRUMBED SCALLOP LOLIPOP
FISH GOUJONS tartar sauce
MACKEREL BRUSCHETTA
PORTHILLY OYSTERS
MONFKISH SKEWER
GARLIC PRAWNS aioli
BREADCRUMBED SQUID black garlic mayonnaise
VEGETARIAN
ROAST SEASONAL VEGETABLE satay sauce
BUFFALO MOZZARELLA tomato, basil
ARANCINI peas, spinach
VEGETABLE SPRING ROLL
GORGONZOLA AND HAZELNUT TART
MINI PIZZETTE
GOATS CHEESE caramelised onions, bruschetta
TARTLET mushroom fricassee
POLETNA CHIPS roasted pepper dip
HUMMUS crudité
RAREBIT tomato, bruschetta
