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
Creamy cauliflower soup
Paprika croutons
Pasta Station
Spaghetti octopus
Slow-cooked octopus, mirepoix, tomatoes, extra virgin olive oil and soft herbs
Baked lasagna
Slow-cooked beef ragù, cheesy béchamel sauce and grated cheese
Cheese tortellini (V)
Broccoli, peas and mushroom cream sauce
Mediterranean Station
Pastizzi (V)
Ricotta and pea
Panzerotti
Tomato and mozzarella puffs
Mushroom arancini
Mushroom and grated cheese
From the Chafing Dishes
Roasted salmon
Sauté leeks, artichokes, spinach and fennel fricassée with chive velouté
Braised beef olives
Oven-baked beef olives, tomatoes, carrots and bay leaves
Carvery
Thyme-roasted pork leg
Mustard dressing
Potatoes
Baked potato slices with fennel seeds
Vegetables
Glazed carrots, green beans, sweetcorn and herb butter
Sweets
A selection of gateaux, tarts, mousses, and fresh fruits cuts
Cheese Board: Mediterranean cheeses, grapes, celery, water biscuits, crudités and grissini
