MENU 1

COLD

Carpaccio of beef, olive oil, garlic and smashed basil, beetroot leaves
Roasted Mediterranean vegetables soaked in olive oil, with pine nuts, basil and garlic
Parma ham with olives
Crisp bacon, rocket lettuce, French beans, soft poached eggs and potato salad
Greek salad
Vine Tomatoes
Selection of rustic and speciality breads

HOT

Griddled lamb on rosemary soaked with green herb and breadcrumbs, with casserole of cannellini beans
Fillets of free range chicken with chive cream sauce

Vignole, Tender vegetable stew
Roasted new potatoes with cracked pepper


Desserts

Crème Brulee with soft berries
Tiramisu

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Menu 2

Fan of melon with fruit coulis
Farmhouse pate with apple chutney
Selection of soups

Carved

Baked salmon with chive sauce (hot)
Roast peppered sirloin of beef (hot)
Baked ham with cloves and honey


Smoked fish platter
New potatoes (hot)
Crisp bacon, rocket lettuce, French beans and potato salad
Greek salad
Smoked Beetroot salad
Mixed leaves
Tomato ,red onion & basil


Selection of rustic breads


Strawberries and cream
Chocolate tarT