1. Lunch
Hot dishes
Swordfish Steaks in Garlic and Parsley butter
Sardines on toast with Vine tomato & Chili relish
Crispy Calamari with Aioli
Casserole of Monkfish, Chorizo and butter beans with saffron potatoes
Mussels in Blonde beer sauce
Whole baked sea bass in salt crust
Light Green Curry Halibut with steamed rice
Seafood Paella
Risotto/soup/pasta (clients choice)
Truffle macaroni cheese
Veal Schnitzel with Gremolatta
Slow cooked leg of Lamb, Pommes Boulangères
Confit Duck legs with steamed Greens and Ponzu
Veal osso bucco with Rigatoni and Parmesan
Lamb Cutlets with Tarragon salsa
Cold plates
Sashimi of local fish with Pickles daikon, Ginger, wasabi, Asian slaw
Smoked Salmon platter
Marinated Octopus with fresh Anchovies and Cherry tomatoes
Seafood Platter
Crab and Mango San Choy bow
Poached Asparagus with Hollandaise

2. Crevice of Caribbean fish, Red onion and Lime
Platter of mixed Sushi
Duck and Foie Gras terrine, Green tomato chutney
Charcuterie board, Pickles, Selection of Breads, Tapenade, Hummus, Olive oil
Classic Beef Tartare
Chicken liver Pâté, Fig jam
Ham hock and potato press, Parsley and Grain mustard
Gazpacho
Beef Carpaccio with ginger and fried garlic
Salads
Tabbouleh
Bulgur wheat Couscous with spiced yoghurt
Buffalo mozzarella, Vine tomatoes, chargrilled Red peppers & chorizo
Black Figs, Rocket, Goat cheese & Walnut dressing
Salade Niçoise
Rustic roast Chicken with Thyme and Romain leaves, Parmesan cream
New potatoes with shallots and spring onion
Asian style beef salad
Heirloom tomatoes with herb oil, granary bread , basil and kalamata olives
Mixed green salad
Roasted pumpkin and Gorgonzola , toasted seeds and crispy sage
Warm peaches with Serrano ham and mozzarella
Fries
Baked potatoes with fillings ( clients choice )
Coleslaw
Mixed leaves