Starters
A wide variety of mouth-watering salads and antipasti, terrines, pâtés, and fish. Salads are accompanied by dressings and garnishes.
From the Soup Kettle
Cream of pumpkin and sweet potato soup
Sage and pumpkin seed crumble
Pasta Station
Flaked fish pasta
Flaked cod, preserved lemons, tomatoes, fresh basil
Creamy beef pasta
Minced beef, chili, oregano, creamy cheese sauce, parsley
Baked spinach and ricotta-stuffed shells (V)
Tomato fondue, aged Parmesan cheese
Indian Station
Onion Bhaji (V)
Mango chutney
Chicken tikka masala
Slow-cooked tender chicken thighs in a creamy, spicy sauce
Garlic and herbs naan bread (V)
Poppadoms (V)
From the Chafing Dishes
Pan-seared sea bass
Tomato, lime and mango salsa
Veal Marsala
Veal slices cooked in Marsala wine, mushrooms and garlic
Carvery
Tarragon and garlic-roasted beef ribeye
Red wine reduction gravy
Potatoes
Creamy mashed potatoes and rosemary-roasted potato noisette
Vegetables
Medley of seasonal vegetables
Sweets
A selection of gateaux, tarts, mousses, and fresh fruit cuts
Cheese Board: Mediterranean cheeses, grapes, celery, water biscuits, crudités and grissini
