Canapes

Sundried tomato and basil aranchini with a pesto sauce.

Roasted beetroot puree, garlic bruschetta and rocket.

Buffalo cauliflower.

Starter

Roasted vegetable crostini, hummus, rocket and balsamic.

Main

Mushroom wellington with roasted silver skin onion, roast potatoes, asparagus and spring greens in a stock sauce.

Dessert

Chocolate and salted caramel tart, caramel pearls and berry coulis.

Evening food

Margherita and vegetable pizzas.