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
Carrot and coriander soup
Garlic croutons
Pasta Station
Fusilli seafood
Mussels, clams, crab meat, white wine, basil, preserved lemons and extra virgin olive oil
Chicken, mushroom and ricotta cannelloni
Pulled chicken, wild mushrooms, truffle, ricotta and soft herbs
Orecchiette pesto (V)
Basil pesto, zucchini and almond shavings
Oriental Station
Samosa (V)
Vegetable samosa, sweet chilli sauce
Duck spring rolls
Duck spring rolls, mango chutney
Sweet and sour pork
Deep-fried battered pork, sweet and sour sauce
Egg-fried rice (V)
Eggs, sweetcorn, peas and rice
From the Chafing Dishes
Grilled swordfish steaks
Leeks, capers, olives and cherry tomato salsa
Braised rabbit stew
Sofrito vegetables, tomatoes, peas, and bay leaves
Carvery
Rosemary-roasted lamb leg
Yorkshire pudding, mint sauce
Potatoes
Garlic and thyme-roasted new potatoes
Vegetables
Panache of seasonal vegetables, herb butter
Sweets
A selection of gateaux, tarts, mousses, and fresh fruits cuts
Cheese Board: Mediterranean cheeses, grapes, celery, water biscuits, crudités and grissini