Canapés

• Beef Carpaccio, Pickled Beetroot and Horseradish
• Gravadlax with Dill Mustard on Rye
• Butternut squash with sage arancini & arrabiata dip
• Parmesan Biscuit with Goats Cheese and Basil

Starter

• Antipasto – to be served on long sharing boards
• Parma ham, mortadella, salami, capicola, bresaola.
• Mozzarella, Fontina, Parmesan shavings
• Marinated anchovy
• Grilled vegetables, marinated artichoke, sun-dried tomatoes, various olives.
• Caponata (Sicilian aubergine dish)
• Various Italian breads and GF option
• Fresh tomato and dressed fennel

Main

• Slow roasted Tuscan style shoulder of locally bred Lamb with with Marsala Jus and Salsa Verde served in an earthenware dish for sharing
• Leek and Parmigiano Reggiano Tart (Vegetarian Option)

Salads

• Roasted potatoes with garlic rosemary
• Green bean, sweet pea, rocket salad with nigella and black mustard seeds
• Peperonata

Pudding

• Lemon Posset

Canapés

• Butternut Squash Arancini with Harissa Dip
• Grilled Mediterranean Vegetables on a Pesto Crostini
• Vietnamese Summer Rolls with Dipping Sauce

Main

• Wild Mushroom Tart

Salads

• Green Bean, Mangetout Pea Salad with Mustard Seeds & Tarragon
• Tanoreen Potato Salad with Green Olives, Red Pepper, Mint, Spring Onion & Paprika
• Roasted Cumin Carrot, Rocket and Lentil Salad

Bread and condiments

• Zatar Flatbread
• Salsa Romesco
• Marinated Olives
• Hummus

Evening Snack

• Smoked Paprika, White bean & Sweet Potato Quesadilla with Salsa

Meat

• Beef carpaccio, pickled beetroot and horseradish cream
• Honey glazed Chinese pork belly, pickled radish & bone broth
• Soy and sesame cocktail sausages

Fish

• Salmon gravadlax on rye with dill mustard
• Smoked mackerel pâté with lemon purée on Melba toasts

Vegetarian

• Vietnamese summer rolls with a lime & chilli dipping sauce
• Beetroot Borani on blinis with feta, dill and chopped walnut

Buffet Menu

• Green bean, Mangetout  and Pea Salad with Mustard, Nigella and Coriander Seeds
• Roasted Cumin Honey Carrots with Feta, Rocket and Puy Lentils
• Zatar Spiced Roasted Salmon with a Yogurt Cucumber, Mint and Pomegranate Dip
• Mixed Bread Basket with Butter

Table Nibbles

• Flat Bread with Baba Ganoush and Hummus
• Mixed Olives

Sweet Treat

• Mini Salted Caramel Brownie

To Start

• Beetroot Borani with Zaatar Flatbreads (Beetroot dip with Dill, Feta and Walnuts)   

Main

• Chicken, Olive and Preserved Lemon Tagine served with Herb and Pomegranate Couscous

Pudding

• Pear, Pistachio and Rose Cake with Vanilla Cream

Sharing Boards

• Natural Yoghurt (dairy and non- dairy), Homemade Granola, Fruit Compote and Honey
• Fresh Fruit Salad
• Green Wake Up Juice – Cucumber, Celery, Mint and Ginger Juice

Brunch Mains

• Smoked Bacon, Roasted tomato & Asparagus salad with Parmesan & Soft Boiled Egg
• Scrambled Eggs with Smoked Salmon and Chives on chunky toasted Sourdough

or Vegan Option

• Moroccan White Bean Shakshuka on Sourdough

Served with Tea and Coffee