To Start
A Wide Variety of Mouth-Watering Salads & Antipasti, Terrines, Dips & Pates, & a Selection of Fish.
Salads are Accompanied by Dressing & Garnishes.
From the Soup Kettle
Sweet Potato and Butternut Soup
Garlic croutons
Mediterranean Fish Soup with Seafood
Seafood, flaky fish, tomato, marjoram, leeks
Pasta Station
Fusilli Champagne Prawn Pasta
Basil pesto, champagne reduction, roasted flaked almonds
Pork Lasagna
Sofrito vegetables, slowly cooked pork ragout, creamy sauce
Lemon Asparagus Pasta
Farfalle pasta with lemon, flaked chilies, asparagus and Grana
shavings
Carvery Station
Beef Wellington
Mushrooms cooked in port, prosciutto, wrapped in puff pastry
Rosemary and Garlic Lamb Shoulder
Mint sauce
From the Chafing Dishes
Herb Crusted Perch
Mussel, saffron and lime velouté
Braised Pork Cheeks
Mire poi vegetables, Barolo wine, bouquet garni
Stuffed Mediterranean Peppers
Spiced lentils, cous-cous, mozzarella laid on tomato sauce
Dauphinois Potatoes
Thyme infused cream, garlic
Confit Garlic Mash Potato
Confit garlic, creamy mash potato
Roasted Seasonal Vegetables
Local panache of vegetables tossed in tarragon butter
Desserts
An Array of Gateaux, Tarts, Mousses, & Fresh Fruits Cuts.
Typical Soft & Rustic Bread Combined with a Selection of Mediterranean Cheeses, Garnished with Grapes, Celery & Chutneys.
