Canapés (please choose 4 from the following:)

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•  Goat’s cheese and roasted pepper on garlic toast (v)

• Cucumber & feta with mint and dill and pomegranate

• Seasonal fruit, mozzarella & mint wrapped in Parma ham

• Duck liver pate with onion jam on toasted brioche

• Duck liver pate with apricot jam on toasted brioche finished with dark chocolate

• Smoked salmon blinis with dill crème cheese

• Individual ham and cheese quiche

• Salami with cream cheese and chives on toasts

• Prunes wrapped in bacon (devils on horseback)

• Zesty tapenade crostini (v)

• Mushrooms with dried ham on garlic toast

• Sun-dried tomato, mozzarella and olive kebabs (v)

• Feta and caramelised red onion tartlets (v)

• Smoked mackerel with horseradish upon toast

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Or instead of passed canapes you could opt for a grazing table of anti pasti, roasted vegetables, local cheeses, cured meats, pates, olives and a selection of accoutrements with artisan breads and dipping oils. 

 

Cooked over the charcoal BBQ by the chef and served at the salad table (please choose 3 from the following:)

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• Persian marinated, butterflied legs of lamb or garlic and rosemary

• Hand pressed beef burger, soft brioche bun

• Chicken supreme marinated in fresh ginger, oregano & lime

• Whole pork loin, honey & soy drizzled, sliced thick

• Merguez & Toulouse sausages

• Sides of salmon, in a bag, scented with fresh herbs & lemon

• Marinated vegetable & Halloumi brochettes (v)

• Marinated summer vegetable antipasti (v)

• Grilled avocado with Harissa hummus (v)

• Lemon & mint marinated baby vegetables (v)

 

At the salad table bowls of salads (please choose 3 from the following:)

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•  Marinated roast peppers with artichoke hearts and pasta topped with feta cheese

• Grilled courgette & aubergine with herb couscous salad

• Beetroot with preserved lemon, fresh parsley & dill finished with fresh yoghurt

• Basmati & wild rice mixed with peas and ham

• Poached pear, melon, blue cheese & fresh mint

• Mozzarella, cherry tomatoes, black olives & fresh basil pesto

• Green beans & garlic with mustard seed and honey dressing

• Potato salad enlivened with gherkins and capers

• Classic Waldorf salad of apple, walnuts & celery bound in a light mayonnaise

• Hand-cut white & red cabbage coleslaw

 

Accompanied by Fresh Artisan baguettes & mustard

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​Desserts (please choose 1)

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• Zesty tarte au citron, crème Chantilly and salted cracked caramel

• Rich chocolate cake with crème Chantilly

• Soft seasonal fruit Pavlova

• Pear and almond tart, fresh egg custard

• Rich cheesecake flavoured to your liking upon caramel biscuit base, with fruit sauce

• Fresh strawberry tart

• Light yeast sponge soaked in rum sugar syrup, finished with crème Chantilly and fresh soft fruits

• Classic regional French dish of Armagnac soaked apples cooked in light filo style pastry. Served with caramel sauce and vanilla ice cream

• Vanilla, chocolate and strawberry pastry cream filled profiteroles served with chocolate sa​uce

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Coffee served from a coffee station