BUFFET LUNCH
MAIN DISHES
Pork fillet stuffed with prunes and walnuts
Cauliflower steaks with cheddar and pickled walnuts
SIDES
Fennel & onion tarte tatin
Mesclun salad with shallots and hazelnut dressing
Roast potato salad with rosemary, garlic and hot mustard dressing
Dukkah roasted carrot and freekeh salad
Homemade pain de campagne
DESSERT
Gingery treacle tarts with poached pears and homemade vanilla ice cream
BUFFET LUNCH
MAIN DISHES
Black garlic butter chicken with black garlic mayonnaise
Whole roasted red onions with butternut squash, goat’s cheese and rose harissa toasted seeds
SIDES
Green Panzanella salad with poppy seed croutons
Broad bean, pea shoot, mint and pearl barley salad
Blistered tomatoes with orzo and chick peas
Homemade flat bread
DESSERT
Blackberry crème brulee with pickled blackberries