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
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
Big Bowls of Soft Summer Berries with giant almond meringues and whipped cream