Easter Buffet Lunch Menu 2010
An array of Mediterranean tapas and salads, cured meat platters, terrines and shellfish, combined ina variety of delicious creations served with chilled sauces, dressings and flavoured oils.
Soups
Cod and sweet potato soup
Sweet and spicy carrot soup
Pasta
Penne with speck, zucchini and ricotta, creamy tomato sauce
Gnocchi with mushrooms, artichokes and rucola leaves tossed in truffle butter
Taste from Eastern World
Sweet 'n' sour pork
Thai chicken curry
Coconut basmati rice
Crispy spring rolls, samosas and dumplings
Hot counter
Braised rabbit in garlic and red wine reduction
Baked grouper fillets on a squid casserole, tomato shellfish broth
Boulangere potatoes
Potato and pea
Boquetiere of vegetables
Live cooking station
Fresh mussels cooked with coriander and lime juice
Carvery
Roast leg of lamb with rosemary and garlic, served with its own roast gravy slow roasted beef, caramelized onion and horseradish jus
Cheeses and desserts
A selection of cheeses with celery, grissini, galletti and chutneys
Finally spoil yourself with our delicious desserts including the traditional Easter specialities