A hot fork buffet will be provided from 8pm.
- Moroccan Lamb tagine with sweet potatoes, apricots and fragrant couscous
- Salmon Baked with crevettes in a sweet pimento cream
- Spiced squash, pepper and chickpea Tagine with fragrant cous cous (vg)
- Sliced focaccia (v)
- Glazed new potatoes (vg, gf)
- Chantenay carrots, fine beans and sugar snap peas (vg, gf)
- Cucumber, vine tomatoes, olives and red onion topped with feta cheese (v, gf)
- Indian spiced cauliflower florets topped with crispy onions
Dessert
Mini choux bun platter:
blackcurrant and vanilla, double raspberry, nutty caramel and vanilla, double chocolate, mango and passion fruit, pistachio and chocolate
Mini Cake platter
a mixture of mini cakes from lemon tart, opera, white choclate & fruit triangles, banana & walnut
Sliced seasonal fruit with thick honey yoghurt dip (v)
30 x apple and plum tart - VG, GF
