Buffet Menu
Starters
Mixed leaf salad with soft herbs and Parmesan croutons (v)
Plum tomato and spring onion with pesto sauce and buffalo mozzarella (v)
Seafood cocktail with baby squid and lobster essence
Marinated artichoke and mushrooms with olive oil and balsamic vinegar (v)
Parma ham, Milano salami and bresaola with roasted figs and melon
Main Course
Lemon and thyme marinated cod with spring onion mash, vermouth and prawn sauce
Lasagne of Mediterranean vegetables with Emmental cheese (v)
Oriental style roast duck with coriander, pan fried greens, hoi sin sauce and roast parmentier potatoes
Roast rack of lamb with ratatouille, fondant potato and rosemary jus
Dessert
Nougat and apricot mousse
Pink Champagne jelly
Bailey’s religieuse
Vanilla ice cream dipped in white and dark chocolate