Canapés

Smoked salmon & pickled cucumber cherry tomatoes filled with goat’s cheese chicken liver pate and plum compote on toast quails egg with Serrano ham

Breads

Saffron and honey, rye and poppy seed, black olive

First Course

cured organic salmon “mi-cuit” with beetroot and anise asparagus with a poached duck egg and hollandaise sauce potted crab with apple, chilli and lime flavours, goats cheese croute and petit salad sauté chicken liver, smoked pancetta, balsamic and pine nut salad

Main Course

Slow cooked belly of pork with lightly spiced chorizo cassoulet Roast “best end” of lamb, tomato and olive sauce, sweet potato and aubergine. Pan roasted halibut served with a shellfish nage and spring vegetable risotto Asian spiced monk fish tail with coconut basmati rice and puy lentil curry

Cheese

Selection of up to fifteen British and French cheeses served with home made chutneys biscuits and bread.

Dessert

dark chocolate terrine with passion fruit coulis and roast pistachios warm pear and almond tart with vanilla crème anglaise fine treacle tart with garden thyme ice cream lemon and blueberry pousset with lavender shortbread

Hot Bites

honey roast sausages, mini beef and horseradish yorkshires, stilton and caramalised onion quiche

Salads

Gazpacho, 3 cabbage coleslaw, potato and chive, mango, avocado and pumpkin seed,

Bread

Bread selection; crusty white, rye, black olive, malted brown with honey

For Spreading

olive and sundried tomato tapenade, mackrel pate, Sicilian caponata

Sweet

Summer friut cheesecake, passion cake

Keralan Chicken

mildly hot dish with a lot of flavour mainly based on ginger, garlic tomato and coconut.

Smoked Green Chilli & Pepper Lamb

slight heat with an excellent smoky flavour from dried chillies and roasted peppers.

Sweet Potato Dansak

drawing out the sweetness of the potatoes and balancing it with the sour taste of tamarind.

Saag Aloo

lightly spiced spinach and crushed potatoes

Kashmiri Pilaffs and freshly baked nann breads