• HANDMADE ARANCINI WITH MOZZARELLA AND SUN-DRIED TOMATOES, FRESH BASIL

(SERVED WITH HOMEMADE PESTO MASCARPONE. WE CAN MAKE MANY ARANCINI - JUST ASK US!)

• GRILLED ANTIPASTI VEGETABLE PLATTERS, COURGETTE RIBBONS, MARINATED RED PEPPERS, ARTICHOKES, BLACK OLIVES ON A BED OF RUCOLA

• PEARL BARLEY, ROASTED PEPPERS WITH FETA & PARSLEY VINAIGRETTE 

• CAPRESE SALAD WITH MOZZARELLA DOP OR BURRATA SALAD WITH HERITAGE TOMATOES AND FRESH BASIL

• LEAFY SALADS, MIXED HERITAGE TOMATOES, RED ONION, ARTICHOKES, GREEN AND BLACK OLIVES, ROASTED BABY POTATOES, GREEN BEANS SERVED WITH A PARSLEY LEMON DRESSING

• ROASTED BABY POTATO PLATTER SERVED WITH SALSA VERDE

• ROASTED BUTTERNUT SQUASH AND FETA ON A BED OF SPINACH SERVED WITH HONEY, SOY AND CHILLI DRESSING

• STEMS OF ROMAINE LETTUCE COATED IN A CREAMY TAHINI, CRISPY CAPERS, LEMON AND SUN-DRIED TOMATOES

• PANZANELLA SALAD, MIXED HERITAGE TOMATOES, BACKED GARLIC SOURDOUGH CROUTONS AND A LEMON AND EXTRA VIRIGIN OLIVE OIL DRIZZLE

• SPRING BURRATA SALAD, WATER CRESS AND A BABYLEAF SALAD WITH BROAD BEANS, PEAS AND ASPARAGUS SERVED AROUND BALLS OF BURRATA WITH A MINT AND LEMON DRESSING

• BLOOD ORANGE AND SPECKLED RADDICHIO SALAD WITH A SMOKED SOY, HONEY AND GARLIC XO DRESSING

• CHICORY, GORGONZOLA AND HAZLENUT SALAD