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