Father’s Day

Father’s Day Sunday Buffet Lunch

To Start With
A selection of mouth-watering composed salads, assortment of marinated and pickled vegetables, homemade charcuteries, decorative platters from land and sea, prepared by our chefs combining local and international flavours served with various dressings and infused oils.

Soups
Clam and roasted corn chowder, pancetta snippets, root vegetables, cheese brioche croutes
Parsnip, kolrabi and coconut cream, vegetable julienne (VGN)

Pasta
Garganelli with pan-seared beef, root vegetables, creamy porcini and beef jus
Cannelloni with fish ragù, prawn and tomato fondue, pecorino velouté
Beetroot and gorgonzola risotto, green asparagus shavings, fresh dill (VGN)

Carvery
Slow-roasted loin of beef, Yorkshire pudding, red wine glaze

Main Dishes
Seafood assiette, cherry tomato and broad bean melange, saffron hollandaise
Grilled tuna steaks, warm French bean, new potatoes and dried tomato salad, black olive dressing
Braised pork cheeks set on wilted local cabbage, reduced pan juices enhanced with grain mustard
Veal involtini with Tuscan sausage and Emmethal cheese, garlic and rosemary reduction.

Vegetarian & Vegan Dishes
Barley, mushroom and spinach cake, hazelnut gremolata (VGN)
Fried aubergine and ricotta medallions, tomato and basil sugo (VEG)
Leek, globe artichoke and Red Leicester cheese flan (VEG)

Accompaniments
Honey-roasted seasonal vegetables (VEG)
Steamed medley of vegetables with fresh herbs (VGN)
Boulangerie potatoes (VGN)
New potatoes au gratin (VEG)

Shawarma Station
Slowly grilled chicken doner kebab served with pita bread, traditional condiments and sauces

Indian Themed Station
Chicken Tikka Masala
Lamb Rojan Josh
Chana Masala (VGN)
Jeera Rice (VGN)
Served with crispy papadums, chutneys, naan and roti

Desserts
A variety of home-made tarts, flans, creams and gateaux, fresh fruit display together with assorted ice creams

Cheese Stall
Assorted local and international cheeses served with dried fruits and various biscuits