Chef Sophie Adler

Caponata ( aubergine, oregano, pine nuts capers)

Bruschetta with tomato and garlic

Fennel-fried olives, roasted nuts, bread and oil

Garlic mushrooms with butter

Honey and thyme baked feta/toasted sourdough/ pumpkin seeds

Leek risotto with pea and samphire (vegan) or goats’ cheese and hazelnut

Beetroot cured smoked salmon with salmon pate and rye breads, and a zesty salad

Chedder and roasted cherry tomato tart, with apple slaw

Pan fried Duck breasts with a rich plum sauce Butter mustard mash Green beans

Herb, parmesan and almond-crusted cod steaks (spinach & ricotta filo parcel vg alternative) slow roasted tomatoes/chipped potatoes/ pea smash

Imam-slow cooked aubergine with tomato herbs garlic Aromatic lamb meatball Saffron rice / green beans with chilli

Duck breast with Plum and black tea (Mushroom en croute v option) Sweet potato duaphinouse Sautéed greens

Coq au vin with dauphenoise potatoes and ornage zested green beans

Wild Mushroom en croute with dauphenoise potatoes and seasonal greens

Chocolate salted caramel delice with tuille biscuit

Pear Frangipane tart/ caramel sauce/ clotted cream ice cream

Chocolate espresso pots/citrus dust/shortbread

Orange polenta cake with rasberry coulis and cream

Walnut olive and pomegranate dip, flat breads, aubergine tomato dip

Broad bean falafel

Baba ganoush

Frekkah with pomegranate molasses

Labneh yoghurt

Herb fritters

Persian style aromatic herb and black lime stew with lamb, served with crispy saffron rice

Seafood tagine with almond Couscous

Stuffed peppers

Amalfi lemon tart with berries and cream

Chocolate brownie with ice cream

Persian love cake, saffron pudding, baklava

Mini vegetable spring rolls, prawn crackers

Chicken satay skewers with peanut sauce

Tempura vegetables with sweet chilli

Thai style fishcakes

Northern Thai style Khao soi curry with chicken thighs, lime, shallots and noodles

Red curry with duck and aubergines, served with coconut or jasmine rice

Green curry with chicken and sugarsnaps, served with coconut rice or jasmine rice

Pad thai with chiken or prawns or cruspy tofu

Panang curry with crispy tofu and mixed vegetables served with coconut rice or jasmine rice

Stirfried vegetables with noodles and crispy tofu

Mango sorbet, banana fritters, water chestnuts with condensed milk and tapioca pearls

Chocolate brownie with ice cream

Lemon tart with creme fraiche

Trio of bruschetta: olive tapenade, slow roasted tomato, broad bean and mint

Burrata, avocado and tomato gravalata

Minestrone soup with garlic and herb croutons

Butternut squash, goats cheese and sage rissotto

Chicken milanese (breaded thin chicken breast) Linguine with a slow cooked tomato sauce Seasonal green vegetables

Duck ragu with parpadelle Seasonal roasted veg with parmesan ****

Spinach and ricotta cannellini bake, medditeranian roasted vegetables

Amalfi lemon tart with berries and cream

Tiramisu

Chocolates ammeretti ganache with poached pears