Summer Party Part 2: The Menu
Canapés
Bagels of smoked salmon with crème fraiche and fresh dill
Rare roasted fillet of beef on watermelon cubes with wasabi and pickled ginger
Confit of duck with foie gras, Savoy cabbage and pickled gherkin
Quails egg benedict – mini croute, smoked ham, poached quails egg and hollandaise sauce
Salt and pepper squid, served in mini pots with bamboo forks
Deep fried feta, served in mini pots with bamboo forks
Ricotta cakes with slow roasted vine tomatoes
Broad bean falafel, mint yoghurt dipping sauce
Starter
Asparagus trio – chilled asparagus vichyssoise with asparagus spear & lemon confetti, petit asparagus and quails egg salad, mini asparagus tart
Sorbet
Gin and pink grapefruit sorbet
Main
Lavender and garlic roasted lamb rump with minted pea puree, carrot and cardamom, potato croquette, parsnips, and a red wine jus
Pudding
Vanilla pannacotta with oven roasted peaches in amaretto syrup and almond praline
Cheese Buffet in the Library Bar
Large cheese table of devine cheeses with assorted fruits, chutneys celery, nuts, oatcakes and handmade walnut bread
