Canapes
Aubergine and pinenut fritter with roasted tomato sauce
Spinach and feta croquetas
Wild mushroom arancini with porcini mayo
Cumin spiced lamb cutlet with mint and chili
Saffron chicken skewer served with sweet tomato jam
Oan seared tuna crostini with white bean puree and black olive tapenade
Haloumi, courgette and mint fritters with Harissa
Main Course
Fattoush with tomatoes, radish, Lebanese cucumbers, mint, sumac, pitta and buttermilk dressing
Roasted beetroot houmous with yoghurt and za’atar
Fried cauliflower with tahini
Burnt aubergine with olive oil, mint, lemon and pomegranate seeds
Grilled pepper salad with cherry tomato, paprika and preserved lemon sauce
Burrata with peas, broad beans, pea shoots, mint, lemon and olive oil
Hot pearl barley risotto with watercress, asparagus and pecorino
Puy lentil salad with roasted vegetables
Slow roast leg of lamb and free range harissa chicken carved in front of guests by a chef
Baskets of warm pitta and flat breads
Dessert
Turkish delight cheesecake
Strawberry and rose cream mille feuille
