Culinary Menu
Friday, July 26
Grazing Table
Local charcuterie, cheeses, fruits, and small bites
Live Stations
Mini Burgers: beef, onions and herbs, cheddar cream, homemade ketchup, aioli
Carving Station: hand-carved Ibérico Bellota ham
Dessert
Lemon curd macarons
Red fruit macarons
Crunchy lychee raspberry dome
Chocolate and vanilla marble cake
Drinks
Signature Cocktails
Wine, beer, and soft drinks
Mint lemonade and strawberry-hibiscus infused water
Saturday, July 27
Canapés
Toast with burrata, roasted pine nuts, espelette pepper
Turmeric tartlet, pepper chutney, onions, parmesan
Verrine of marinated aubergines, yogurt, toasted bread
Melon, ham, and rosemary skewer
Tuna tataki, soy, honey
Starter
Carpaccio of tomatoes cœur de bœuf, scallions, ginger
Main Courses to Share
Roasted duck confit with a dried fruit sauce and onions
Grilled steak with a wine sauce
Sides to Share
Roasted seasonal vegetable crumble
Dauphinois potatoes
Vegetarian (by request only)
Spinach cannellonis with ricotta and tomato coulis
Dessert Buffet
Pistachio financier with almonds
Red fruit and vanilla cheesecake balls
Strawberry and rhubarb tartlets
Passion fruit meringue tartlet with a chocolate crunch
Chocolate brownie
Blackberry panna cotta
Drinks
Signature Cocktails
Wine, beer, and soft drinks
Mint lemonade and strawberry-hibiscus infused water
Sunday, July 28
Cold Stations
Traditional bread, churned butter, jams, honey
Homemade muesli, hand cut fruit, and farm cottage yogurt
Viennoiseries
Fresh fruit
Warm Stations
Scrambled eggs and fresh herbs
Ham or bacon
Pancakes with honey, spread, jam, and salted butter caramel
Savory Cake
Bacon, dried tomatoes, and basil savory cake
Chicken, tarragon, and parmesan savory cake
Pastries
Donuts
Cinnamon rolls
Muffins
Drinks
Mimosas
Coffee, tea, and soft drinks