A beautiful summer buffet paired with a plated starter and dessert – A wonderful balance between the formal and informal dining experience, perfect for an elegant wedding breakfast..
Starter
Cured and Sous Vide Salmon, Black Lumpfish Roe, Lemon Verbena and Apple Gel, Crème Fraiche, Pea Shoots, Julienne of Apple, Flowers, Pink Basil and Fennel Cress
Burrata, Figs & Beetroot Salad, Lilliput Capers, Micro Herbs and a Parmesan Crisp
Main course
Sea-bass Fillets With Sauce Vierge & Samphire
Lemon and Thyme Infused Chicken Breast Baked in Fresh Herbs and Sauce Messine
Beef Tomato & Caramelised Onion Tart Tatin, Rosemary, Caper Berries and Aged Balsamic
New Potato’s, Fresh Dill, Capers, with a Mustard and Yoghurt Dressing (cold)
Baked Porcini and Potatoes with Fresh Rosemary & Garlic (hot)
Green Beans, Sugar Snap Peas, Orange, Tarragon & Toasted Almonds (cold)
Roast Pumpkin Squash, Rocket, Feta, Drizzled with Pumpkin Oil & Balsamic Vinegar (hot)
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Almond Panna Cotta, Basil Granita, Strawberries, Red Currants,Honeycomb Shards, Flowers, Gold leaf, Basil Cress (Vegan)
French Apple Tart with Grand Marnier Cream
Rose Kentish Kitchen LTD 