WORKING LUNCH

Finger Food – Please choose two

Toasted skinny bagel chip with cream cheese, smoked salmon, dill and cucumber pickle
Soft taco of tuna, smoky chipotle mayonnaise, avocado
Furikaki crusted salmon skewers, orange ponzu dipping sauce
Homemade Scotch eggs with free range pork, black pudding and piccalilli
Chinese crispy duck pancakes with cucumber, spring onion and plum sauce
Vietnamese beef salad rice paper rolls with cucumber, coriander, spiced peanuts and lime and palm sugar dressing.
Quesadillas with smoked chicken, avocado and chilli tomato salsa
Hominy cakes with peppers and roasted pineapple salsa
Bruschetta peperonata with goat’s cheese, roasted peppers and aged balsamic vinegar
Roast vegetable frittata with hummus and black olives
Caramelised onion, spinach and aubergine tart with toasted pine nuts

Sandwiches – Please choose three

Seared hoisin beef wraps with sweet roast peppers and spring onion.
Salt beef bagel, sweet dill cucumber, mustard
Dry cured ham with mustard mayo and mustard cress.
Rare roast beef, horseradish and crème fraîche, watercress.
Smoked chicken and avocado with pesto mayo.
Simple smoked salmon, cracked pepper and a squeeze of lemon.
Crayfish and slow roast tomato salad.
Classic cucumber and cream cheese.
Laverstoke mozarella and heirloom tomato with pesto.
Organic Burford Brown hen’s egg, cress and mayo.

Salads – Please choose one

Cous cous salad with roast sweet potato, snowpeas, fresh mint, olive oil, harissa, honey and lemon juice
Crisp salad of apple, radish and carrot with raisins, fresh mint and toasted sesame seeds
Brown rice salad with baby broad bean, pancetta, parsley and baby leeks
New seasons potato salad with sour cream and chives finished with toasted pine nuts and almonds
Classic Caesar salad with fresh white anchovies, Parmesan croûtons and soft quail’s eggs
Beetroot, baby broad bean, artichoke and green bean salad with a light anchovy dressing
Fresh fig, soft goat’s cheese and rocket salad with a Sichuan pepper and honey dressing
Grilled aubergine salad with roasted red and yellow peppers, ribboned courgettes and roast vine tomatoes
Marinated chick pea salad with olive oil, lemon juice, garlic and finished with baby spinach leaves, roasted vine
tomatoes and shavings of parmesan

Desserts – Please choose two

London Bakewell
Yuzu caramel glazed Doughnuts
Chocolate-Columbian coffee opera
Jasmine & honey financier
Dulcey chocolate and mandarin Blondies
Lemon and muscavado sugar meringues
Almond & chocolate cream madeleines
Welsh cakes with crème fraiche and blueberries
Orange-ricotta polenta cake
Raspberry-coconut Swiss roll
Pistachio-lemon layered cake