Lunch and Dinner

Cananpés for drinks reception

Buckwheat blinis with smoked salmon, créme fraiche and dill ( cold )
Roast betroot and chorizo skewers with almond and sherry vinegar dip ( hot )
Caramelised onion, Parmesan and nutmeg tartlets ( hot )

First Course

Salmon and smoked haddock fishcake with parsley sauce
Selection of artisan breads

Main Course

Chicken Breasts stuffed with porcini and field mushrooms, sage and pancetta,
served with Marsala sauce
Pommes Dauphinoise
French beans, sugar snaps and asparagus.

Pudding

Tarte tatin with vanilla mascarpone

Coffee and petits fours