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Choice of canapes, honey glazed pork, puff pastry parmesan wheels, wild mushroom crostinis

Cullen skink soup

Parma ham, goats cheese and red onion roulade with a truffled salad

Venison carpaccio with parsnip puree and parsnip crisps

Chicken and ham hock terrine with green salad

Double baked isle of mull cheddar souffle

Pan seared scallops with broad beans and peas

Peat smoked haddock fillet on creamed leeks with a rarebit glaze

Seared fillet of beef with a wild mushroom sauce, potato gratin and buttered asparagus

Roasted fillet of cod on a bed of samphire with a crab bisque

Honey glazed gressingham duck breast with potato fondant wilted greens and a black grape and juniper sauce

Slow cooked lamb with smoked garlic mash, charred leeks and arran mustard sauce

Chilled dark chocolate fondant an orange and cointreau compote

Warm black treacle and ginger pudding with a caramel sauce and homemade vanilla ice cream

Lemon posset with a sumer berry compote and homemade shortbread biscuits

Orange chocolate mousse with spiced brioche and yoghurt sorbet

Roast quail ,glazed heritage carrot ,pine nut and chicken fat mayonnaise

Swordfish carpaccio, lemon dressing, capers, radish

Glazed scottish lobster,cauliflower,curry spices ,pickled apple,shiso

Burrata cheese, heritage tomatoes and avocado salad (vegetarian)

Crab ravioli, while vine and butter sauce, micro herbs

Squash and ricotta ravioli , parmesan ,butter and sage sauce, (vegetarian)

Pork loin, madeira sauce , seasons veg and apple pure

Spring vegetable risotto (vegetarian)

Roast turbot,grilled onion emulsion,garlic and anchovy cream

Middle white suckling pig,bacon consomme,jamon iberico,pomegranate molasses

Rack of lamb,artichokes flowers,new potatoes,french beans and anchovy dressing

Baked ratatouille with crottin goat’s cheese and haricot beans (vegetarian)

Paris-brest, pistachio praline chantilly & sour cherry compote

Caramelised apple with ricotta creme diplomat and arlettes

Gateau opera,peanut butter,banana,lime,rum

Trio of chocolate, homemade vanilla ice cream

Bruschetta al pomodoro (vegetarian)

Caprese skewers (vegetarian)

Mini arancini with mozzarella (vegetarian)

Bresaola with rocket & pecorino

Penne al pomodoro e basilico (vegetarian)

Beef steak lasagna with garlic bread

Aubergine parmigiana (vegetarian)

Tagliata di manzo – sliced sirloin with rocket & balsamic

Tiramisu

Vasque cheese cake

Pavlova with strawberries

Coconut & berry chia pudding (vegetarian)

Chef selection of 3 canapes

Tomato and mozzarella top with fresh basil, balsamic glaze and herb oil dressing

Goat cheese, mango and orange salad

King prawns and avocado served with a tomato and caper salsa and rocket salad

Roasted beetroot and avocado on a quinoa with micro cress and japanese mayo dressing

Boneless quail on a bed of wild mushroom served with a rich devil sauce

Baked tomato galette with olive tapenade, goat cheese, pine nuts and micro cress

Antipasti (meat and vegetables)

Trio of prawn cocktail. (traditional on blini, mexican with tomato in a glass and american in pickle vegetables and lemon dressing),

Tofu and asparagus served with teriyaki and honey dressing

Classic chicken ceasar salad

Nectarines with heritage cherry tomato with burrata cheese and pistachio honey dressing and basil

Stone bass served with saffron risotto and baby vegetable with a light butter and lemon sauce

Lemon corn-fed chicken breast served with baby spinach and potato cake with chicken jus

Classic duo of pork served with stuffed cabbage, baby carrot dauphinoise potato and rich port and apple jus

Grilled aubergine stuff with feta cheese and quinoa served with a tomato sauce served vegetable and potato from main course

Baked tofu and wild mushroom wellington served with turned vegetables and glazed potato and vegetable glazed

Braised beef short ribs served with carrot, swede, mushroom and baby onion, mash potato and beef jus

Braised lamb shank served with carrot, swede, mushroom, baby onion, mash potato and thyme jus

Stuffed chicken breast with basil and ricotta, baby vegetables fondant potato and red wine jus

Cod steak served on new potato and mediterranean vegetable and basil oil dressing

Chicken breast stuffed with goat cheese and smoked bacon wrap in pancetta, served with grilled vegetables and fondant potato and chicken jus

Brioche and banana bread and butter pudding served with crème anglaise

Molten chocolate with mint fudge sauce

Tiramisu with chocolate sauce

Lime panna-cotta with pineapple compote

Apple pie and crème anglaise

Creme brulee with shortbread biscuit

Cheesecake

Baked cheese cake with mix berries compote

Beef tagliata (cup of rump) served with rocket salad, cherry tomato , parmesan shaved and balsamic vinegar

Marinades chicken wings, with italian mix herbs,lemon and smocked paprika

Fiorentina steak ( beef t bone 1,5/2 kg)

Bombette pugliese, pork neck rolls with caciocavallo cheese and ham

Porck chop

Sea food spiedino

Italian spiedino (italian meat on the skewer) italian fennel sausage, chicken breast and veg

Tiger prawns with garlic and italian panure

Calamari alla griglia, grilled squid with garlic, parsley and lemon

Grilled aubergine, mint, garlic and vinegar

Grilled asparagus

Mix italian salad , roman lettuce, carrots, tomatos, radicchio and endive

Pan fried courgettes

Grilled green vegetables, with garlic and chilly

Cous cous with fresh hand cut vegetables

Chef choice canapes

Lobster and prawns ravioli with a light butter sauce

Beetroot and apple salad with whisky cured salmon

Baked red pepper with plum tomato and basil oil (vegetarian)

Bruschetta with duck confit top with a orange dressing

Prawn and garlic with a prawn bisque sauce

Spicy italian meatballs in a rich tomato sauce with rocket salad

Arancini, stuffed risotto ball with mushroom and mozzarella with a garlic mayo

Tomato and mozzarella with fresh basil and herb oil and balsamic glazed

Ricotta cheese and spinach ravioli with a butter and sage sauce

Salmon tartar served with avocado and micro cress

Arancini with chilli garlic dip

Burrata cheese with heritage tomatoes and basil oil (vegetarian)

Asparagus and parma ham top with poached duck egg lemon dressing and micro cress

(v) baked red pepper with plum tomato and garlic served with basil oil

Baccalà (salted cod) in a tomato and olive sauce

Baked tomato galette with olive tapenade and micro cress (vegetarian)

Baked goat cheese warp in pancetta and wild mushroom with port jus

Baked mediterranean vegetables with fresh herbs served with burrata cheese and balsamic glazed

Beetroot and whisky cured salmon with apple salad

Chicken and ham croquettes with garlic mayo and rocket salad

Bruschetta di parmigiana (fried aubergine and tomato toast with bruschetta cheese)

Classic beef wellington with vegetables and red wine jus

Roasted halibut on romesco sauce with fondant potato and ratatouille

(v) baked wild mushroom and spinach wellington (vegetarian)

Herb crusted rack of lamb with dauphinoise and season vegetable, jus

(v) penne pasta in a tomato sauce with olives and burrata cheese top with herb oil

Pan roasted fillet beef with fondant potato seasonal vegetable and peppercorn sauce

Baked chicken breast served with puy lentils and wild mushroom mix vegetables and a rich port jus

Cajun blacken pan fried salmon fillet served with baby vegetables and a herb pepper sauce

Chicken breast stuffed with goat cheese and smoked bacon wrap in pancetta, served with grilled vegetables and fondant potato and chicken jus

Confit duck leg with bean casserole and rosti potato top with herb oil

Baked chicken breast served with puy lentils and wild mushroom mix vegetables and a rich port sauce

(v) baked wild mushroom and spinach wellington (with same vegetable and potato as main dish)

Cajun blacken pan fried salmon fillet served with baby vegetables and black oriental rice with a light butter sauce

Chicken pomodoro with roasted new potato and mediterranean mix vegetables

Classic italian sausage meatballs with spaghetti

Cod steak served on new potato and mediterranean vegetable and basil oil dressing

(v) grilled aubergine stuff with feta cheese and quinoa served with a tomato sauce served vegetable as main course

Halibut with romesco sauce with mediterranean vegetable and polenta cake

Herb crust rack of lamb served with vegetable timbale and dauphinoise potato and rosemary jus

Monkfish tail served with a spicy vegetable and bean tomato stew

Dark chocolate fondant with orange compote

Coconut panna cotta

Pantxineta (puff pastry filled with crème pâtissière)

Lemon tiramisu

American blueberry pie with crème anglaise

Polente cake with black cherry compote

Apple and almond tart with creme anglaise

Baked cheese cake with mix berries compote

Blueberry crumble tart with creme anglaise

Brioche and banana bread and butter pudding served with crème anglaise

Chocolate tart with ginger and walnut syrup

Classic italian tiramisu

Chocolate fondant with chocolate sauce

French crème brulee with shortbread biscuit

Lemon tart with orange syrup and clotted cream

Spicy panna cotta with mix berries compote

Chicken ballantine, mortadella mousse, apple mustard mayo

Beef carpaccio, black autumn truffle, rocket salad and parmesan fondue

Home made cured wild salmon, white beetroot carpaccio and lemon dressing

Pan fried scallops, parsnips puure , green beans and black olives

Pugliese burrata, whit cime di rapa and onion focaccia

Pan fried venison saddle, roasted celeriac, purple thyme carrots purée with venison and raspberries jus

Fiorentina steak (1,5/kg)with roast potato’s, mushrooms sauté and truffle sauce( share 3 people)

Rack of lamb, pistachio herbs crumble, aubergine sauté and lamb jus

Pan fried sea bass filet, saffron fish broth and fresh veg

Roast duck breast, confit leg squash and licorice purée, roast cabbage guanciale, duck cherry jus

Pan fried hake cannellini beans,tomato confit and rainbow chard

Pan fried cod,herbs panure, artichoke and potato’s salad

Classic tiramisù

Chocolate fondant

Vanilla panna cotta , with wild berries sauce

Apple strudel with crème anglaise

Crema pasticciera profiteroles and salted caramel sauce

Duck liver paté with grilled bread, balsamic vinegar reduction and figs

Burrata cheese from puglia, grilled courgette and roasted onions

Bruschetta bread with organic tomatoes, basil and burrata cheese from puglia

Handmade croquettes with iberico ham and bechamel, served with aioli sauce

Parmigiana di melanzane ( oven baked aubergine with tomatoes, buffalo mozzarella and basil )

3 type of canapés to start

Handmade potatoes gnocchi alla carbonara, with pig cheeks, egg yolk and pecorino romano cheese with black pepper

Handmade fresh pasta tortelloni, filled with ricotta and italian black truffle, served with a parmesan cheese

Cavolo nero salad with onion, red peppers and avocado

Oven gratin scallops with red peppers and grilled asparagus

Cod fillet with beurre blanc sauce, roasted potatoes and grilled vegetables

Linguine pasta with king prawns, scallops, cherry tomatoes and samphire

Fresh pasta tagliatelle with 12 hours slow cooked beef ragù (bolognese sauce )

Brasato di manzo al barolo, braised silverside of beef in rich red wine barolo and vegetables, served with roasted potatoes and vine tomatoes

Sea bass fillet with slow cooked potatoes ( patata a lo pobre ) and broccoli cream

Beauf fillet with braised red onion with bordeaux and roquefort sauce, roasted potatoes and grilled vegetables

Rack of lamb with vegetables ratatouille and grain mustard sauce

42 days aged beef fillet with chips, grilled vegetables and green peppercorn sauce

Classic sunday roast, either beef or pork belly, yorkshire pudding, roasted potatoes and grilled vegetables

Grilled monkfish with courgette cream, roasted onions, beetroot sauce and mushroom powder

Traditional italian tiramisù

Chocolate brownie with vanilla ice cream, salted caramel and mango with passion fruit coulis

Millefeuille with chantilly cream, melted dark chocolate and toasted apricots

Dark chocolate lava cake with fresh crema pasticcera, vanilla ice cream and pistacchios crumble

Tarta de santiago, almond cake with vanilla ice cream, melted dark chocolate and basil

Mango & passion fruit panna cotta with fresh berries

Italian cheese board with crackers

Vanilla cheesecake with blueberry coulis

Pears in red wine and vanilla ice cream

Sticky toffee pudding

Vanilla pannacotta with raspberry coulis

Chocolate mousse , creme chantilly and berries