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Canapés

Cucumber & prawn canapés with curry cream cheese

Crispy sourdough toasts topped with crab OR beef tartare, radish sprouts, herbs

Pain d’épice with apricot chutney, bleu d’Auvergne, chervil

Parmesan shortbread rounds topped with slow-roasted cherry tomatoes, feta and pesto

Toasted Lebanese flatbread chips with baba ghanoush, muhammara & labne

Sesame, sunflower & linseed keto chips

Walnut & roquefort sablé

Freshly baked parmesan feuilletée twists

Spanish serrano croquetas, smoked paprika aïoli

Blinis with whipped cream cheese, trout roe, dill and lemon zest

Gruyère cheese gougères

Mini Thai chicken fritters topped with fresh mango achard

Truffle chips

Watermelon, feta, black olive skewers with oregano

Spinach, pinenut & feta phyllo cigars

Grilled pineapple, coriander and prawn brochettes with chilli glaze

Falafels with garlic labne, cucumbers

Thai crunchy vegetable summer rolls with spicy ginger dipping sauce, mint

Mini Greek salad skewers brushed with oregano olive oil, lemon zest

Mini potato röstis with caviar & crème fraîche

Starters

Fresh crab, avocado & tomato terrine with dill served with crispy seed crackers & lime wedges

Marinated roasted mushrooms with black olives, sundried tomatoes and parsley

Seafood salad with prawns, noix de St Jacques, mussels with tomatoes & herbs, served with grilled sourdough bread, olive oil

Kohlrabi latkes with cumin – lemon labne, crunchy fennel salad

Cold beetroot, cucumber & dill soup served with avocado Parma ham bruschetta

Roasted cauliflower salad with parsley leaves, cherry tomatoes, chickpeas & pomegranate

Lemon & herb grilled langoustines, lightly grilled sourdough bread

Greek prawn saganaki (Grilled prawns in rich dill tomato sauce & feta) served with grilled sourdough bread

Shaved artichoke salad with mozzarella di buffala, spicy gremolata, olive oil bread

Greek tomato & feta fritters served with cool tzatziki

Multi-coloured heirloom tomatoes, bocconcini di buffala, fresh basil, balsamic vinaigrette, basil olive oil

Fresh salmon, mango and coriander tartare with crunchy Asian side salad and lime vinaigrette

Pumpkin ravioli, pumpkin oil, crushed pumpkin seeds, parmesan shavings, rocket (+fried pumpkin)

Spanakopita with tzatziki and marinated grilled aubergines

Artichoke ravioli with lemon cream sauce, rocket salad, pine nuts, parmesan

Tuna tataki served with crunchy Asian salad, orange – ginger – sesame drizzle

Ottolenghi ricotta sundried tomato tart with balsamic side salad

Chicken & Chinese black mushroom nems (spring rolls) with dipping sauce & mango red cabbage salad

Grilled scallops with lemony salsa verde, shaved fennel salad

Crab salad on butter lettuce leaves

Grilled pepper, aubergine & goat’s cheese stacks served with grilled sourdough

Cherry tomato salad with tarragon & feta, sherry vinaigrette

Vitello tonnato

Raw artichoke salad with truffles

Dinner (main dishes)

Bouillabaisse served with Italian black rice, shaved fennel and parsley

Basil & almond baked salmon served with steamed green asparagus, saffron rice, watercress sauce

Loup de mer en croute de pommes de terre (Baked loup fillets envelopped in paper thin potato slices), lemon wedges

Aubergine alla parmiggiana served with grilled courgettes & pesto spaghetti, parmesan tuile

Pan seared line caught seabass fillets with lemon beurre blanc, saffron risotto, seasonal vegetables

Pan-seared lamb fillets, red wine jus, French potato gratin, seasonal vegetables

Mustard roasted beef Châteaubriand with porcini or green peppercorn sauce

Roast veal fillet with sauce aux morilles

Lamb & pistachio kebabs with minty cucumber raita

Prawn green curry with coriander, radishes, spring onions, cashews served with black rice

Veal stew with paprika sauce, served with spätzle & pickled vegetable salad, steamed haricots

Roasted guinea fowl (or pheasant, when available) served with Champagne braised choucroute, poached pears, redcurrant jelly, roasted figs, sautéed potatoes, brussels sprouts and white wine shallot gravy

Fresh tagliatelle with rich veal ragout

Baked whole fish (eg. turbot, barbue, sole, seabass) served at the table with saffron beurre blanc and seasonal side dishes

Side dishes

Rosemary & garlic sautéed new potatoes

Creamy garden pea purée topped with baby vegetables ( haricots verts, baby carrots, peas)

Mixed seasonal vegetables tossed with lemon-tarragon butter

Tomates provencales

Hasselback potatoes

Grilled vegetable skewers

Celeriac mash with Puy lentils, hazelnuts & mint

Fresh tagliatelle

Mixed grilled vegetables tossed with balsamic & herbs

Broccoli & cauliflower gratin

Roasted potimarron au thym

Sauerkraut braised in Riesling

Mango, cucumber & tomato salad with coriander

Mediterranean roasted aubergine, tomato & chickpea salad

Black rice salad with artichokes, avocado, roasted potimarron, pinenuts with a lime – sesame dressing

Whipped potato purée

Rosemary & garlic polenta slices

Gratin dauphinois

Roasted fennel with garlic & herbs

Ratatouille

Vichy carrots

Steamed new potatoes with parsley

Chestnut, bacon & sage sourdough stuffing rolls

Tian provençal – slow roasted tomato, aubergine and courgette stacks with olive oil & thyme

Desserts

Homemade vanilla bean ice cream with fresh strawberries macerated in Grand Marnier, shortbread, Chantilly

Raspberry mousse with fresh raspberries, yoghurt ice cream & mint

Greek yoghurt panna cotta (to share) with poached blueberries & fresh berries

French lemon tart with a dollop of caramelized meringue

Hazelnut & chocolate mousse slice served with shots of ice cold Frangelico and lime

Chocolate fondant with salted caramel pecans, Chantilly

Vanilla baked Alaska flambéed with liquour of choice

Baked custard with poached rhubarbe & strawberries

Mousse au chocolat, Chantilly, pistachios & raspberries

Tarte fine aux pommes with a quenelle of custard ice cream

Pear & apple clafoutis slice, cinnamon ice cream

Mango sorbet & strawberry salad with verveine

South African malva pudding with apricot & physalis coulis, Amarula ice cream, salted macadamia crumb

Whipped (no-bake) cheesecake with sûpremes de mandarine (or other seasonal fruit) & verveine

Profiteroles with rich vanilla custard, chocolate sauce & strawberries

White chocolate mousse with raspberries & pistachios

Poire Belle Hélène – poached pear, vanilla ice cream with dark chocolate sauce

Classic tiramisù

For coffee & tea

Blueberry – lemon cake

Fig & pear cake tatin with almonds

Dark chocolate dipped pistachio cookies

Date & roasted peanut truffles

Muesli bars

Lemon, turmeric & poppyseed cake with black currant coulis

Date & walnut cake

Sourdough brioche ‘escargot’ au chocolat

Red grape & olive oil cake

Torta di ricotta e polenta

Chocolate sablé cookies

French vanilla sablé cookies

Stroscia (Ligurian olive oil, white wine and lemon cookie bites)