FOOD STALLS
Meat
Marinated Chicken Breasts with Artichoke, Tomato and Cannellini Bean Salad Marinated Breast of Piri Piri Chicken
Chicken Chargrilled with Garlic,Honey and Basil
Chargrilled Chicken Fillets in Lemon and Garlic
Skinny Welsh Sausages with a Tomato and Herb Chutney
Tagliata - Roasted Rare Fillet of Beef and Wild Rocket with Shaved Parmesan Salad Organic Chicken Breast
Marinated in Balsamic Vinegar, Olive Oil and Rosemary served with Salsa Verde
Rare Roasted Fillet of Beef with Horseradish Relish
Boned Lamb with Pine nut, Parsley, Mint, Lemon and Parmesan Stuffing
Butterfield shoulder of Lamb with Rosemary and Thyme
Fish
Roasted fillet of Sea Bass on Braised Fennel, Lemon and Parsley
Crayfish Cocktail with Baby Gem Lettuce, Bloody Mary Mayonnaise and Horseradish
Seared Scottish Salmon with Pink Grapefruit Teriyaki Toasted Sesame Seeds and Crispy Shallots Peeled Prawns
tossed in Chili and Lime Skins with Japanese Mayonnaise
Warm Charred Pink Salmon with Tarragon Aioli
Whole Roasted Loin of Tuna with Coriander Seeds, Fennel Seeds, Cinnamon and
Slow-roast Cherry Vine Tomato
BBQ Fillet of Sea Bass served with Sauce Vierge
(All can be simplified if you prefer without the flavours)
Salad
Local Figs, Green Beans and Jersey Tomatoes in Balsamic Dressing
Mediterranean Salad to include: Red Pepper, Courgette, Aubergine, Red Onion, Basil and Balsamic Dressing
Salad to include:
Red and Yellows Peppers, Broccoli, Shiitake Mushrooms, Red Onions and Basil Sweet and
Sour Roasted Baby Beetroot and Carrots with Balsamic Banana Shallots
Chargrilled Halloumi Salad with Lemon Thyme, Green Beans, Asparagus and Olives
Spinach, Ricotta and Mint Tart
Chargrilled Bacon, Baby Plum Tomato and Jersey Gem Salad
Jersey Royal Potato Salad
Fattoush Salad with Tomatoes, Red Onion, Kos and Romaine Lettuce with a Light Garlic
and Harissa Dressing and Toasted Pitta
Mixed Bean Salad with Fine Green Beans, Broad Beans, Cannellini Beans and Haricot Vert
with a Tomato and Chive Salsa
Classic Greek Salad with Feta, Marinated Olives, Cucumber, Red Onion and Tomatoes with Picked Flat Parsley,
Olive Oil and Lemon Juice
Couscous and Baby Vegetables with Lemon and Herbs Tossed Leaf Salad with Avocado Salsa
Salad Tricolori - Buffalo Mozzarella and Marinated Jersey Tomatoes, Avocado and Lemon Scented Basil Oil
Confit of Duck Salad, Mulled Red Cabbage, Chicory, Watercress, Pickled Walnuts,
Caramelised Apple with whole grain mustard and Cider Dressing
Homemade Crunchy Coleslaw
Warm Sweet Potato, Lentil, Tomato, Sprint Onions and Chive Salad
Roasted Butternut Squash with blistered sweet red peppers, zucchini and Quinoa, garlic chives and scallion dressing
Edamame and Chickpea Salad with Avocado, Baby Spinach and a Lime, Mint and Chilli Dressing Roast Squash and Feta with Wilted Rocket and Tangy Pomegranate with Balsamic Vinaigrette
Quinoa Tabbouleh with Soused Jersey Tomatoes, Cucumber and Baby Leaves with a Ponzu and Sesame Dressing
Marinated Butter Beans with Cherry Tomatoes, Kalamata Olives, Flat Parsley, Bulgar Wheat and Chilli Olive Oil
Lime and Coriander scented Avocado with Crunchy Cashew Nuts, Red Onion and Pulled Mozzarella
with a Pine Nut and Tomato Dressing
Roasted Mixed Peppers with Steamed Orzo Pasta, shaved Fennel and blistered Cherry Tomatoes with
Tarragon Oil and Crispy Capers
Steamed Edamame and Kidney Bean Salad with Black and White Quinoa Pearls, Courgette Petals and a Soy Herb Oil with Edible Flowers