STARTER
Charred Harissa Vegetable Skewer with Watercress Aioli
Red Onion & Goats Cheese Quiche
Welsh Lamb & Rosemary Sausage Roll
Grilled Chermoula Chicken Kebabs
HOT BUFFET – MEAT/FISH
Miso Glazed Salmon with Pak Choi & Sesame
Cornish Fish Pie with Peas & Celeriac Mash
Ragout of Chicken with Mushrooms & Sundried Tomatoes
Aberdeen Angus Beef & Guinnes Pie
HOT BUFFET – VEGAN/VEGETARIAN
Roasted Squash & Chickpea Tagine with Saffron & Apricots
Wild Mushroom & Basil Risotto
Potato Gnocchi with Sage & Roasted Pumpkin
Chestnut Mushroom Stroganoff with Tarragon
HOT BUFFET – SIDES
Roasted New Potatoes with Thyme & Rosemary
Buttermilk Mashed Potatoes
Steamed Jasmine Rice
Minted Cous Cous
DESSERT
Chocolate Truffle Mousse with Raspberry Coulis
Organic Lemon Posset
Portuguese Custard Tart