3 Course Sit Down

Starters

INDIVIDUAL BRIE & CARAMELISED ONION TART (v)
Served with a Balsamic Dressing & Mixed Salad Garnish

SHRIMP & SCALLOP AU GRATIN
With Shallots & Bacon Lardons, topped with Grated Cheese and Gratinated. Garnished with Scallions and Served with French Bread

MARINATED ROAST CHICKEN SALAD
With Grilled Spanish Vegetables and Mixed Leaves with a Sweet Soya Based Dressing

BURRATA BRUSCHETTA
Finely chopped tomatoes, red onion, mixed w/ pesto & garnished with Basil Oil, Balsamic Glaze & Burrata

TUNA NICOISE
Seared tuna, boiled eggs, green beans, tomatoes, olives, and herb potatoes, all served on a bed of lettuce & French dressing

SALMON TIMBALES
Philadelphia Cream Cheese & Chives wrapped in Oak Smoked Salmon w/ a Lightly Poached Salmon Surprise

SMOKED SALMON GRAVLAX
Fresh Dill & Lemon Served w/ Toasted Sourdough, Hot Smoked Salmon Pate

Main Courses

COQ AU VIN
French Trimmed Chicken marinated with Red Wine, Shallots, Fresh Garlic and Herbs, Lightly Poached and served in a Rich Red Wine Sauce

WATER-BATHED STEAK FORESTIERE
Slow Cooked Steak served with Chestnut Mushrooms, Shallots & Lardons.

SLOW ROASTED “SEVEN HOUR” LEG OF LAMB
Sicilian Style dish with Fruits, Chickpeas and a Tomato Based Fiery Sauce

MUSHROOM & PINE NUT WELLINGTON (v)
With Wilted Spinach and Served with Roasted Red Pepper Sauce Chef’s Salad and Garlic Bread

Desserts

NEW YORK BAKED CHEESECAKE
With a Mixed Berry Fruit Compote

PROFITEROLES WITH POACHED MACABEO PEARS
Served with a Rich Milk Chocolate Sauce

LEMON MERINGUE PIE
Served with Fresh Raspberries & White Chocolate Sauce

Starters

ITALIAN – ANTIPASTO MISTO (v)
Parma Ham, Salami, Chargrilled Vegetables, Tomatoes, Basil, Mozzarella, Provolone, Sun-dried Tomatoes & Olives Served on sharing plates with ciabatta & focaccia breads, olive oil & balsamic

SPANISH – TAPAS
Albóndigas, Serrano Ham & Melon, Patatas Bravas, Escalivada, Sautéed Amontillado Kidneys, Crispy Fried Squid & Capers, Garlic Prawns with Sherry, Chorizo with red wine & Shallots, Tortilla

GREEK – MEZE (v)
Houmous, Tzatziki, Taramosalata, Feta, Olives, Cucumber, Carrots, Stuffed Vine Leaves, Olives & Artichoke Hearts, Warm Pita Breads & Olive Oil

All served on sharing plates

Main Courses

CHICKEN CLICQUOT
Chicken Breast in a delicate sauce of Champagne and Double Cream and Garnished with Kiwi

ROASTED CANNON OF LAMB
in Rosemary and Crushed Garlic, Served Pink with a Madeira Wine Sauce and Crunchy Honey Roasted Parsnips

SALMON EN CROUTE
Filled with Cream Cheese and Wilted Spinach and Served with a Roasted Red Pepper Sauce

SPINACH & RICOTTA CANNELLONI (v)
With Tomato and Basil Sauce, topped with Cheese and Toasted served with Chef’s Salad and Garlic Bread

Desserts

CHEF’S SWEET TABLE
A selection of Cheesecake, Chocolate Fudge Cake, Profiteroles, Lemon Meringue Pie and Tropical Fruit Salad with Cream

all Served from a buffet station in the dining room

TRIO OF DESSERTS
Berry Baked Cheesecake, Tiramisu, Chocolate Fudge Cake

FRESH FRUIT PLATTER
A selection of 14 different seasonal & tropical fruits displayed beautifully on platters for each dinner table