Antipasti
A carefully prepared selection of fresh salads and antipasti, accompanied by terrines, dips and pâtés, alongside a variety of freshly prepared fish and shellfish dishes, served with assorted dressings and garnishes.
From the Soup Kettle
Roasted Sweet Potato and Carrot Soup (v)
Served with garlic and herb croutons
Clam, Corn and Potato Chowder
With onions, bacon, celery, thyme and cream
Pasta Station
Orecchiette with Feta, Tomatoes and Olives (v)
Creamy feta cheese, sundried tomatoes and olives in a basil‑infused tomato sauce
Strozzapreti with Confit Game, Mushroom and Truffle Sauce
Pulled confit game and button mushrooms in a truffle cream sauce
Layered Pasta with Salmon and Prawns
Baked pasta with salmon, prawns and dill cream sauce
Carvery Station
Roast Lamb with a Parsley and Pine Nut Stuffing
Served with a mint chimichurri sauce
Garlic and Rosemary Roast Beef Rib
Served with a peppercorn sauce
From the Chafing Dishes
Pan‑Seared Sea Bass
Spanish‑style grilled calamari with peppers and tomatoes
Glazed Bacon‑Wrapped Pork Loin
Served with a honey-mustard sauce
Roast Potatoes
Garlic and cumin butter
Vegetables
Panaché of seasonal spring vegetables, parsley butter
Sweets
An array of gâteau, tarts, mousses and fresh fruit cuts
Bread and Cheese Station
A selection of soft and rustic breads combined with Mediterranean cheeses, garnished with grapes, celery and chutneys.
