Vegetarian spring buffet

 

 

Citrus carpaccio with avocado, red onions, mild goat cheese and balsamico crèma

 

 Provençal vegetable fritto misto with artichaunade

 

Summer truffle pasta with rocket leafs and fresh herb oil

 

Grilled cauliflower steaks. Served with a Yuzu béarnaise and crispy fried tarragon

 

Provençal spring rolls with courgette, halloumi and fresh herbs. Served with salsa verde

 

Grilled asparagus. Served with gremolata, bread crumbs and herb tuile

 

Rocket salad with sun dried tomatoes, avocado, 

 

Mixed green salad

 

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A selection of fine cheeses with chutneys and fresh fruit

 

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Dark chocolate and chili truffles

 

Mini raspberry dome with gold leaf

 

Verrine with lemon and passionfruit cheese cake with passionfruit coulis

 

Mini apple spring rolls with cinnamon sugar dust