TO START
Pork terrine with cornichons & caperberries
Parma ham, salami’s, griddled zucchini, red peppers,
mini mozzarella & olives
Smoked salmon, marinated anchovies, mackerel pate,
mini fish cakes with dill
Tapas of chorizo, marinated anchovies, tortilla,
Manchego cheese with Membrillo
Provencale tart with onion marmalade,
cherry tomatoes & red peppers & olives

MAIN FOODS
Marinated sweet chilli, ginger & lime, sliced chicken breasts
Slow cooked pork belly chunks marinated with fennel, rosemary,
garlic & chilli (opt)
Thick cut slices of sirloin of beef with horseradish & mustards
Roasted vegetables of squash, fennel, red onions, carrots & courgettes

SALADS in bowls
Bulgar & quinoa tabbouleh with cucumber, tomato, parsley, mint & lemon dressing
Cherry tomato & mini mozzarella with fresh basil
Puy lentils, salad leaves with rocket, fresh herbs & feta cheese
Wholegrain basmati rice, cucumber, mange tout,
spring onion & tamari/honey sesame dressing
Beetroot, green beans with a wasabi mayonnaise dressing
New baby potatoes with a parsley mint & olive oil dressing