Cold breakfast:

• A Continental bread basket with a selection of croissants, Danish pastries and rolls (1 per person)
• A platter of Continental cheeses
• A platter of Continental meats
• A platter of gravadlax
• A platter of sliced seasonal fruit
• Condiments of butter rosettes and preserves

Hot Breakfast:

• A choice of scrambled eggs (plain or with smoked salmon), omelettes (plain, cheese or mushroom) and fried eggs
• Grilled back of smoked bacon
• Button mushrooms cooked in rosemary, shallots and butter
• Grilled ‘petal’ cut tomatoes, coated with a mixture of fresh herbs and olive oil.
• A Continental bread basket with a selection of mini croissants, Danish pastries and rolls
• Condiments of butter rosettes and preserves

Cold Buffet Lunch

• A selection of sandwiches and wraps with the following fillings:
• Tuna with shallots, mayonnaise and coriander
• Smoked salmon with chopped capers and lemon-flavoured cream cheese
• Sliced turkey with a thin cranberry preserve
• Ham with Cos lettuce and a thin spread of English mustard
• English roast beef, with a horseradish mayonnaise
• Mature English Cheddar with a spread of sweet pickle

A selection of canapés: 3 per person:

• Puff pastry filled with cream cheese and shallots
• Bucatini wrapped with a basil leaf and a drip of balsamic vinegar
• Sweet grape coated with a rich goats cheese
• Mildly spiced chicken skewers
• Fanned tiger prawns on a blini base

On the side:

• A platter of mixed meats and pickles
• Two fresh garden salad selections with a choice of dressings
• A bread basket with a selection of rustic breads
• Condiments and rosette butters

Hot Lunch

Main course options:

• Chicken cooked in a creamy mushroom sauce, wrapped with parma ham
• Salmon supreme crusted with fresh herbs, lemon, white wine and butter sauce
• Rack of lamb cooked with a rosemary, red wine and shallot sauce
• Vegetable lasagne layered with potatoes, carrots, mushrooms and courgettes cooked in a vegetable and onion stock (V)

All of the above dishes are served with either:

• Pilaf rice
• Pommes chateau potatoes cooked in a vegetable stock
• Mixed vegetables with a cheese gratin
• A selection of grilled garden vegetables

On the side:

• A bread basket with a selection of rustic breads
• Condiments and rosette butters provided