(Cheese and wine tasting menu)

Tasting Menu 1
Blanched Asparagus & Ementaler with Burnt Sage Aioli & Water biscuits

Labneh on Dukkah Stuffed Artichokes, Drizzled with Orange Blossom Honey.

Gouda & Celeriac Stack with a Side Salad of Apple, Radish, Watercress & Hazelnuts. Drizzled with Lime juice & Olive oil.

Brie Cigars Wrapped In Parma Ham, Accompanied by Strawberries and a Muscavado Balsamic Reduction.

Tasting Menu2

1.Salad of Havati, Port Soaked Sundried Tomatoes, Rocket Accompanied by Dill Butter, Caraway Crisps & Rye Toast

2. Trio of Chain: Peppered: Strawberry & Red Onion Salsa, Topped with Coriander, Sprouts & a Honeyed Soy Glace.

Roast Pepper: Mediterranean Sundried Tomato, Sweet Olives & Mint

Private Lunch Menu

Starters
Fresh breads & pates on the table

Mini Spanish Meze Plates:
Churizo, Jamon, Olives, Seared Veg

Oven Baked Vine Tomatoes
Served with Herbed Ricotta

Salad of Biltong, Caper berry & Orange Zest
On a bed of Rocket with drizzled with a Radish Salsa

Mains
Accompanied by Platters of Chunky salad Greens

Platters of Salmon with Seasonal Veg
Served with a variety of Herbed Butters & Rough Zesty Salsas

Rare Roast Fillet of Beef
Served with Celeriac Mash and Tonnato sauce

Lemon, Sage & Honey Roast Chicken
Accompanied by Roast Vegetables, Vine Tomatoes & Garlic

Afterthought
Local Cheeses with Home Made Preserves and Water biscuits
Plain: Topped with Radish, Horseradish, Pickled Ginger & Watercress.
Served with Water Biscuits

3. Huguenot Salad of:
Shitake Mushroom Pate,
Soy Soaked Shimeji Mushrooms,
Wild Basil, Cabbage Flowers, Lemongrass & Lime
Zest, Drizzled with Olive Oil.

4.Gruyerre Served on Fresh Baked Bread,
Topped with Cherry Compote & Bitter Chocolate Shavings.


Picnics lunches or dinners or snacks

Asian Extreme

Sushi

Pickled Courgette & Noodle Salad

5 Spice Rice Paper Rolls

Fortune Cookies

Sake
In Chinese Boxes
Or Steamer.

Rustic Mediterranean

Crusty Rye or Ciabatta
Fresh Pestos

Herbed Ricotta

Parma, Melon & Basil Skewers

Mini Meze

Vino Verde/Rijo

Bread Board & Wooden Cutlery

Romantic Rose

Beetroot Ciabatta

Salmon Cevice

Parma Roses

Baby Leaf & Rosa Tomato Salad

Zesty Tzatziki

Rose Petal Dukkah

Bubbly Pinot

Starters and other tit bits of wonderfulness

Salad of Rolled Aubergine stuffed with Minted Ricotta on a Bed of Micro Leaves & Melba
Prawn, Green Pawpaw & Burnt Lime

Peppered Watermelon & Strawberries with Bocconcini & merlot glace

Vine Tomato & Buffalo Mozzarella with a Healthy helping of Basil and a Balsamic Vinaigrette
Fig, Parma & Nutty Gorgonzola with Crispy Wafers

Oven Baked Trout with Baby Tomatoes & Herbed new Potato Salad

Thai Curry with Rice, Sambals & Poppadoms

Norwegean Salmon Fillet Stuffed with Tomato, Mozzarella and Capers with a side of Crispy Seasonal Veg
Creamy Thai Salmon Cannelonni

Desert
Platters of Local Cheeses, Preserves, Seasonal Fruit and Crackers