Starters Served with homemade breads, Olive Oil and Balsamic Vinegar
Choose three options Homemade Hummus with Chickpeas and Smoked Paprika Tzatziki - Cucumber, Mint and Yoghurt Smokey Baba Ganoush Olives, Artichoke Hearts and Sun blushed Tomatoes Ezme - Lightly Spiced Turkish Salsa Patatas Bravas with Alioli, Basil and Pimiento Cannellini Beans with Chorizo, Roasted Garlic and Coriander
Main course Options Served in bowls to the table
Choose one main option, vegetarian option to be plated and two salad options Slow Cooked Shoulder of Lamb in a Moroccan Spices, Olives and Pequillo peppers Spatchcock Organic Chicken with Charred Baby Lemons and Capers Honey Glazed Pork Belly with Chimichurri, Shallots and Sundried Tomatoes Smoked Brisket of Beef with a Spicy Bean Cassoulet, Hickory and Spring Onion Baked Cod, Griddled Corn, Steamed Mussels and Crispy Seaweed Sole Goujons with Pea and Mint Hummus, Chunky Chips and Lemon Teriyaki Glazed Salmon with Pak Choi, Toasted Sesame and Soy Dressing Aubergine with Oregano, Ricotta and Roasted Mediterranean Vegetables Sweet Potatoes Fritters with a Chilli, Corn and Tomato Relish Spanakopita – Filo Tart with Caramelised Onion, Spinach, Feta and Cumin
Salads
Tabbouleh and Bulgur Wheat with Red Onion, Chickpeas and Harissa Dressing Honey Roasted Carrot Parsnip & Parsley Salad with Poppy Seeds and Cumin Fragrant Herb salad with a Beetroot and Dill Dressing Fine Bean with Radish, Orange Vinaigrette and Toasted Hazelnuts Waldorf Salad with Baby Spinach, Blue Cheese and Pomegranate Seed Orzo with Baby Mozzarella, Sun Blushed Tomato and Pesto Dressing
Dessert Served banquette style to the table.
Choose two options Glazed Parisian Lemon Tart with Fresh Raspberries Passion Fruit and Raspberry Roulade with Blueberry Coulis Homemade Pavlova with Fresh Figs and Redcurrants Strawberry and Apple Filo Strudel with Pecans in Caramel Chocolate and Almond Tart with Cointreau Cream Sticky Toffee Pudding with a Walnut Toffee Sauce Pear and Almond Frangipane Tart with Clotted Cream Chocolate and Sea Salt Caramel, Cherry Roulade Baked Vanilla Cheesecake with Sticky Rhubarb Warm Chocolate and Hazelnut Brownies
