Dining
Jeanette Salisbury has been cooking for Cornelius House for over 15 years, and takes great pleasure in planning delicious daily menus crammed full of seasonal specialities and homemade cakes and sweets. In fact, Jeanette’s Chocolate and Walnut cake is her signature treat, to the delight of residents and the downfall of staff.
Click through our sample menus: add at least 5 or 6 different vegetables to each main course: consider each sweet can be served with cream, icecream, crème anglaise, marscapone, fresh fruit or compote - and see if your taste buds haven’t been stirred:
Monday
Lunch
Traditional Steak and Ale Pie or Mushroom and Broad Bean Frittata with Potatoes Dauphinoise or Swede and Potato mash, with seasonal vegetables
Pudding: Tarte Tatin
Supper
Scrambled eggs, smoked salmon and green salad, or a choice of sandwiches
Pudding: Vanilla custard with fresh fruit
Tuesday
Lunch
Braised Ham with Spring Vegetables and crunchy roast potatoes or Crepes with Asparagus and Cream Sauce
Pudding: Carrot Cake with marscapone topping, fresh fruit
Supper
Fresh fishcake with broad beans or sandwiches
Pudding: Home made Cornish icecream
Wednesday
Lunch
Cottage Pie or Brocccoli and Cheese bake with seasonal vegetables or green salad
Pudding: Lemon Cheesecake with berry compote
Supper
Ministrone alla Milanese with fresh bread
Pudding: Lemon tarts
Thursday
Lunch
Mustard Roast Rib of beef crispy roast potatoes, choice of seasonal vegetables served with Yorkshire pudding or Vegetable Stew with Rouille and dumplings
Pudding: Baked Bramley Apples with Ginger
Supper
Home made Cornish style pasties or fresh sandwiches
Pudding: Fresh fruit trifle
Friday
Lunch
A choice of baked whole fish, or lightly battered fish fillets served with salad, french fries or green vegetables
Pudding: Brown sugar meringues with raspberry sauce, home made Cornish style ice cream
Supper
Vegetable Quiche with green salad
Pudding: Coffee and walnut gateaux
“We are so fortunate to have the skilful cook who looks after us all through the year”
Food served in the House is sourced locally; with particular care taken in choosing fruit and vegetables and organic meat with local provenance.
