Menu 1

Shaved Root Vegetable Salad with Chilli and Mint Dressing

Green Chicken Curry
Mixed Vegetable Curry in Spiced Coconut Milk
Fragrant Basmati Rice
Mango Chutney
Carrot and Tomato Salad with Lime Dressing

Fresh Diced Mangoes and Passionfruit

Menu 2

Roasted Butternut Squash, Avocado and Olive Salad with Baby Spinach Leaves and Tamari Cider Vinegar Dressing

Slow Cooked Shoulder of Lamb in Cumin, Cardamom,
Ginger, Nutmeg & Garlic
Roasted Potatoes with Lemon, Garlic and Mixed Chopped Herbs
Baked Aubergine with Sumac, Topped with Pomegranate and Garlic Yoghurt Sauce
Tomato and Cucumber Salsa

Chocolate and Espresso Mousse with Raspberries

Menu 3

Slow Cooked Chicken Tagine with Almonds and Apricots
Preserved Lemon Cous Cous with Herbs and Pomegranates
Ras al Hanout Roasted Sweet Potato, Parsnip, Red Onion and Feta Salad
Spiced Tomato and Carrot Sambal with Lime and Coriander

Orange and Polenta Cake with Crème Fraiche

Menu 4

Layered Chicken Coronation Platter with Mango, Mint, Coriander and Toasted Shaved Almonds
Wild Rice, Quinoa, Roasted Butternut Squash and Caramelised Onion Salad
Minted New Potatoes with Butter and Parsley
Mixed Green Salad with Dressing

Vanilla Cheesecake with Mixed Berries

Menu 5

Hot Smoked Salmon, Pear, Radish and Horseradish Cream Salad
Roast Guineafowl, Kumquats, Black Garlic and Kale Salad with Cucumber and Lemon Dressing (H)
Warm Baby Purple Potatoes
Asian Style Sprout Salad with Edemame Beans, Carrot, Almond and Kohlrabi
Mixed Dressed Leaves

Passionfruit and Lemon Cake

Chocolate Pots with Cumin Shortbreads