summer buffet menu

Wild Salmon Fillets sandwiched with fresh herbs
served on a bed of roasted fennel and slow-roast tomatoes, with local samphire
and kilner pots of lemon mayonnaise
Seared Carpaccio of Beef with baby beetroot, horseradish & parmesan shavings
Caramelized Red Onion & Gruyère Cheese Tart
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Local Baby Leaf Salad with slow-roasted cherry tomatoes
and raspberry vinaigrette
Tuscan Salad with fresh summer tomatoes, red peppers, chillies, black olives,
basil and toasted ciabatta
Warm New Potatoes soaked
in a dill dressing with roasted shallots
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Big Bowls of Soft Summer Berries with giant almond meringues and whipped cream
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