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Starters - Chilled watercress soup (v)
- Italian fig salad with Parma ham & mozzarella
- Thai fishcakes with a cucumber and sweet chilli dipping sauce
- Cajun chicken salad stack with avocado, tomato and a chunky salsa
- Classic Greek salad (V)
- Crown of melon filled with summer berries & mango sorbet (v) (h)
- Sundried tomato & mozzarella filo tartlet with a balsamic reduction (v)
- Salad of mixed seafood served with a citrus vinaigrette (v)
- Oven roasted peppers filled with a warm tomato and rocket salad (v) (h)
- Antipasti of continental meats with charred aubergines & red peppers & mixed olives
Main Course - Pot baked cod with black olives and tomatoes (h)
- Pan seared chicken fillet with pesto, crème fraiche and vine tomatoes served with wholemeal spaghetti
- Roast Barbary duck breast with a red wine and black cherry reduction
- Slow roasted Mediterranean vegetables with brie encased in a filo parcel with a pesto drizzle (v)
- Rosemary enhanced racks of lamb with a redcurrant jus & individual dauphinoise potatoes
- Grilled halibut steak with a citrus & chilli butter topped with shredded oriental vegetables (h)
- Seared chicken fillet stuffed with asparagus & wrapped in Parma ham with a creamed grain mustard sauce
- Fresh linguini served with seafood, chunky tomato, garlic & fresh basil
- Medallions of pork fillet with a chestnut mushroom, sage and lemon butter sauce
- Pumpkin and pepper tagine served with a timbale of cous cous (v)
- Char grilled tuna steak on a Niçoise salad (h)
A choice of one starter/ one main course/ one dessert (see dessert menu) per function Coffee served with petit fours
A selection of fine cheeses and biscuits
(v) = Vegetarian dish ;( h) = Healthy dish
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