Starters
Ragstone Goats Cheese, Roasted Peppers and a Pesto glaze
Char Grilled Mediterranean Vegetables
Served with Thai Asparagus, Sun Blush Tomato and Herb Dressing
Spinach, Goats Cheese, Pesto and Red Onion Tart
Rocket, Curley and Parmesan flake salad
Pressed Mediterranean Vegetable Terrine
Sweet Potato Salsa
Spiced Pear and Goats Cheese Trifle
Tomato and Spring Onion Fondue
Muscat and Vanilla Roasted Peaches
Wafer of Serrano Ham, Ragstone Goats Cheese and Balsamic Dressing
Layered Terrine of Smoked Salmon
Anchovy and Lemon Butter Herb Leaf Salad
Warm Open Woolsery Goats Cheese and Red Onion Tartlet
Rocket and Endive Leaf Salad
Tian Crab, Avocado and Plum Tomatoes
Dill infused Olive Oil Dressing
Roasted Figs, Tomme de Chevre Goats Cheese with Parma Ham
Balsamic Dressing
Peppered Tuna Carpaccio, “First Presse” infused Lemon Olive Oil
Spaghetti of Cucumber and Confetti of Edible Flowers
Terrine of Corn Fed Chicken and Foie Gras
Finished with Fig Crisp and Truffle Cream
Tournedos of Salmon, Spiced Lentils, Seared Foie Gras
Hot Gooseberry Relish