Buffet Menu

Fish Hot

Organic Salmon en-croute

Roast loin of monkfish wrapped in pancetta with roasted sweet peppers and lemon aioli

Butter-flied Tiger Prawn with tomato and chorizo salsa

Fish Cold

A fricassee of seafood (scallops, lobster, squid) with sauce vierge

Seared tuna teriyaki with shiso leaves

Organic smoked salmon with micro herbs, capers
and herb dressing

Ballotine of Organic salmon wrapped in smoked salmon with summer herb dressing

Fillets of salmon confit with chervil and lemon aioli

Poached lobster tails with sauce vierge

Asian crab salad with pickled cucumber

Meat Hot

Seared fillet of marinated beef with baby watercress and horseradish dressing

Beef Wellington with porcini mushrooms and chicken liver parfait

Fillet of local venison with beetroot salsa

Herb-crusted rack of lamb with a caper dressing

Rolled saddle of lamb stuffed with baby spinach, pine nuts and raisins with romesco sauce

Breast of corn-fed char-grilled chicken breast with lemon
and salsa verde

Breast of Guinea Fowl with fennel sauce vierge