Pistou Mushrooms on garlic toast with jambon sec

Cherry Tomato, Mozzarella & Olive Kebabs with pesto

Tapenade crostini

Red pepper and goat’s cheese bruchetta

Mini quiche Lorraine

Olives in Puff Pastry with herbs

Vol-au-vents with tomato, herbs and anchovies

Prunes wrapped in bacon

Dates with Roquefort




Starter options 


Roasted garlic vichyssoise with a swirl of basil oil

Goat’s cheese and Apple Salad with Honey, pine nuts and Raspberry Vinaigrette

Piedmont Roasted Red Peppers with balsamic reduction and salad of rocket, Parmesan and pine nuts

Seared scallops with cauliflower puree, pancetta and truffle oil

Assiette de Charcuterie et Pate with pickles and sun-dried tomatoes



Main Course Options


Local duck speciality with Sticky Cumberland Sauce

Boursin stuffed Chicken with bacon and creamy mustard and tarragon sauce

Baked Salmon with herb crust and sauce vierge

Aubergine and three-cheese stack with tomato and basil


(All served with dauphinoise potatoes and seasonal vegetables)



Dessert options


Lemon and lime tartlets with strawberries and crushed meringues

Chocolate cloud cake with white chocolate cream and with raspberry coulis

Mini crème brûlée pots with seasonal red fruit salad

Filo apple and armagnac pie with salted caramel ice cream and apple toffee sauce




Cheese board