Exclusive Buffet

  • Grilled asparagus wrapped in parma ham
  • Carpaccio of beef fillet with pink peppercorns cream cheese and crispy onion
  • Salmon gravlax on granary croute with lime cream cheese
  • Smoked mackerel pate on potato and celeriac rosti and horseradish gel
  • Vegetables and seared orange in a filo basket (V/VEGAN)
  • Foie grass and chicken liver parfait and madeira jelly on brioche
  • Lobster and Devon crab cakes
  • Greek Salad
  • Goats cheese mousse and tomato jam in a crisp parmesan tartlet (V)
  • Artichoke fritters topped with red pepper hummus (V/VEGAN)
  • Cherry tomatoes stuffed with spinach pesto (V/VEGAN)

Desserts

  • Lemon crème brulee with thyme shortbread
  • Mini key lime pie
  • Salted caramel brownie
  • Bitter chocolate tart with baileys Chantilly
  • Champagne and elderflower jelly
  • Chocolate dipped strawberries
  • Gin and tonic cheesecake