Canapes on Arrival

Scottish Smoked Salmon with Mustard & Beet Puree, Horseradish Cream on Toasted Blini

Crostini with Date & Ale Chutney Topped with Goats Cheese

Lightly Battered King Prawn with Sweet Chilli Dipping Sauce

Classic Chicken Satay with Spicy Satay Sauce

White Wine & Wild Mushroom Bruschetta with Truffle Oil

 

To Start

Burrata salad with crispy pancetta, heritage tomato, toasted almonds, Secrettes leaves and pomegranate molasses (v - no pancetta)

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To Follow

Family service served at the table for guests to help themselves

Sodt Bread & Butter on the table

Whole Lamb roasted over oak & coals

Slow cooked lamb shoulder with lime, fresh mint and pomegranate seeds

Moroccan tagine of roasted butternut squash & chickpeas, spiced with rose harissa, coriander and lemon (V)

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Sides

Lemon couscous with roasted vegetables, fresh coriander and toasted pine nuts (quinoa for Gluten free. –

Sumac roasted baby potatoes –

 Roasted green verbena harissa cauliflower with turmeric tahini dressing

Raw slaw with fresh herbs, fennel and fennel seeds

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To Finish

Brownie Tea and coffee on the table (station)

Evening food of Cheese and Biscuits

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Canapes

Crab Arancini with Lemon Mayo

Classic Chicken Satay with Spicy Satay Sauce

Sesame Halloumi Bites with Honey Drizzle

Smoked Mackerel Mousse, Horseradish Cream on Toasted Blini

Mini Honey and Mustard Glazed Sausages

Classic Tomato Bruschetta with Mozzarella and Aged Balsamic

 

To Follow

 

Argentinian Chimichurri butterflied leg of lamb with oregano, parsley, olive oil, red wine vinegar

Asado style roast chicken. Marinated in citrus and spices and roasted with lemons

Smoked sea salt roasted new potatoes

Miso glazed sprouts with black sesame

Roasted carrots, parsnips & squash with rosemary oil and pomegranate molasses

Tenderstem broccoli with smoked paprika and toasted almond

 

To Finish

 

Chocolate Brownies, Lemon Meringue Tarts, Individual Pavlovas and Berries

Tea and coffee