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)

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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

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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

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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