Buffet Menu
FISH HOT
Organic Salmon en-croute
Roast Loin of Monkfish with Romesco sauce and roasted Peppers
Chermoula butter-flied Tiger Prawns with Harissa yoghurt
Fillet of Lemon Sole with Sauce Vierge and confit Fennel
FISH COLD
A fricassee of Seafood (Scallops, Lobster, Squid, Prawns) with sauce Vierge
Seared Tuna Loin with Sesame, Miso and Yuzu and micro Herbs
Salade Nicoise with seared Tuna Loin, soft Quails Egg, roasted baby plum Tomatoes, baby Olives, micro Rocket
Hampshire Smoked Trout with micro herbs, capers and herb dressing
Ballotine of Organic salmon wrapped in Smoked Salmon with summer herb dressing
Poached individual salmon fillets with Salsa Verde
Beetroot cured Salmon with horseradish dressing and beetroot concase
Grilled King prawns with chervil and lemon aioli
Poached Lobster tails with sauce vierge
Asian Crab salad with Coriander and Yuzu served with pickled cucumber
MEAT HOT
Seared Fillet of marinated Beef with baby Watercress and Chimichurri 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
Ras el Hanout Lamb on a bed of Moroccan carrot, orange and mint salad with harissa yoghurt
Slow-roast belly of Hampshire Pork with 5 spiced Apple sauce
Breast of corn-fed char-grilled Chicken breast with lemon and salsa verde
Breast of Guinea Fowl with Fennel sauce vierge
MEAT COLD
Seared Fillet of marinated Beef with Salsa Verde
Fillet of Japanese marinated Beef with Spring Onions, Sesame, Radish and enoki Mushrooms with a Ginger, Soy and Wasabi dressing
Slow roasted shoulder of Lamb with Pomegranate, Feta, Mint and puy Lentils
Hoisin Duck Breast Salad with Chicory, Pomegranate and Mint
Breast of corn-fed char-grilled Chicken breast with lemon and Salsa Verde
Sumac breast of Chicken with Persian tomato salad and Pomegranate
Sliced mustard glazed whole Ham spiked with cider with fig chutney
VEGETERIAN HOT
Aubergine, Tomato Fondue and Ricotta Filo Parcels
Pithivier of creamed leeks, Roquefort and walnuts
Ravioli of wild mushrooms
Ravioli of butternut squash with sage beurre noisette and pine nuts
TARTS
Salmon, Broad Bean and Asparagus
Crab and Saffron
Spinach, Leek and Gruyere
Wild Mushroom with Truffle Oil
Caramalised Onion, Thyme and Goats Cheese
SALADS
Hot baby new potato salad with confit shallot, capers and parsley
Lemon and basil risotto salad with toasted pine nuts and parmesan shavings
Tabbouleh with pomegranate seeds, herbs and roasted aubergine
Giant cous-cous salad with roasted vegetables and summer herbs
Pesto orzo salad with oven roasted tomatoes, toasted pine nuts, basil and parmesan
Noodle and cashew nut salad with sesame and soy dressing
Greek salad with baby plum tomatoes, feta, parsley and olives
Baby broad bean salad with mint, artichokes and pancetta
Fig, buffalo mozzarella and prosciutto salad with a truffle honey dressing
Caesar salad with quails eggs, croutes and Parmesan
Balsamic beetroot, baby watercress and crumbed feta
Roasted squash, red peppers, red onions and crumbed feta with pumpkin seeds
Charred Aubergine and roasted cauliflower, sumac yoghurt dressing with pomegranate and toasted almonds
Celeriac Remoulade with fine beans and toasted almonds
Fine bean salad, asparagus and snow pea salad with an orange and hazelenut dressing
Shaved fennel, pomegranate and herb salad with a citrus dressing
Asian slaw with roasted peanuts and lime
Heritage Tomato and Hampshire buffalo mozzarella salad with basil oil
Baby spinach, avocado and pancetta salad with toasted pine nuts
Char-grilled vegetable salad with rocket and walnut pesto (or a miso dressing)
PUDDINGS
Lemon, Passion Fruit or Valhrona Chocolate Tart
Fig Frangipane Tartlets with Marasla cream
Melting Chocolate Cake with Vanilla cream
Individual Rhubarb and Vanilla Cheesecake
Passion Fruit and white chocolate Cheesecake
Lemon verbena crème brûlée with summer berries
New York cheesecake with blueberry compote
Individual Treacle Tart with clotted cream
Raspberry Meringue Roulade
Coffee (or salted caramel or chocolate) Profiteroles
Individual lemon Eton Mess with mini Lemon Meringues, Raspberries and Limoncello cream
Individual Strawberry and Elderflower Pavlovas
Marsala roasted Figs with mascarpone Panna Cotta
Vanilla poached fruits with Vanilla cream and Lavender shortbread
Individual Raspberry sablé Mille-Feuille
Exotic fruit salad with shaved Coconut