Sharing Platters
Starter Sharing Platters
Antipasti – a selection of Suffolk salami and prosciutto, marinated Laverstoke Buffalo mozzarella with baby basil, char-grilled zucchini with minted pine nut ricotta, fire-roasted peppers, olives, breads, etc
English sharing platter – local smoked trout, IOW tomato salad, Quails egg Scotch egg, English beetroot and Hampshire watercress salad, breads
A selection of tapas – char-grilled squid with parsley and lemon/prawns in garlic, crispy pardon peppers, crostini with Iberico ham, quince jelly and manchego, artichoke dip, olives, bread
Main Course Sharing Platters
MEAT
Seared fillet of marinated Beef with Chimichurri dressing
Fillet of Japanese marinated Beef with spring onions, sesame, radish and enoki mushrooms with a ginger, soy and wasabi dressing
Saddle of local Fallow Venison with a watercress sauce
Rack of herb-crusted English Lamb with salsa Verde
Slow roasted shoulder (or leg) of English Lamb with pomegranate, crumbed feta, puy lentils and mint
Char-grilled sliced tenderloin of Pork with Romesco sauce
Char-grilled Sumac breast of chicken with Persian tomato salad and pomegranate
Char-grilled breast of chicken with a lemon salsa verde
VEGETERIAN/VEGAN
Spiced Falafel on a bed of pomegranate Quinoa with roasted Cauliflower and tahini dressing
Harissa roasted Heritage English Carrots with roasted English Fennel, roasted Shallots and Puy Lentils with a citrus Vegan yoghurt dressing
Filled smoked English Aubergine with White Bean Mash and Pomegranate Molasses
Pithivier of creamed Leeks and Goats Cheese (or local Wild Mushrooms)
Tian of Charred English Aubergine, sun blushed Tomatoes and Laverstoke Buffalo Mozzarella with Tabbouleh and Basil oil
Mediterranean Tartlet with English Feta, roasted Red Peppers, charred English Aubergine and Asparagus
SALADS/SIDES
New potato salad with, capers, spring onions and parsley
Hot new potatoes with confit shallot, capers and parsley
Pesto risotto salad with fresh basil, toasted pine nuts and parmesan shavings
Asian slaw with crushed peanuts and soy dressing
Black rice salad with tamari soy, pine nuts and tahini
Tabbouleh (giant wholegrain cous cous) with pomegranate seeds, herbs and roasted English aubergine
Noodle and cashew nut salad with sesame and soy dressing
Baby broad bean salad with mint, artichokes and pancetta
Fine bean salad, asparagus and snow pea salad with a sesame dressing
Fig, Laverstoke buffalo mozzarella and English prosciutto salad with a honey dressing
Caesar salad with quails eggs, croutes and parmesan
English shaved Fennel, orange, almond and mint salad
Roasted Squash, red pepper, feta and fig balsamic salad with pumpkin seeds
Heritage English beetroot, Hampshire watercress and crumbed feta
English Celeriac Remoulade with fine beans
Isle of Wight Heritage Tomato and Lavertsoke buffalo mozzarella salad with basil oil
Baby spinach, avocado and pancetta salad
Char-grilled vegetable salad with rocket and walnut pesto