Mother’s Day Buffet Lunch at The Tabloid

MOTHER’S DAY SUNDAY LUNCH MENU

 

Chef’s Antipasto Buffet

A mouth-watering selection of antipasti including a fine selection of fish and shellfish, marinated and cured fish, mussels and more. Meat and cold cuts grazing tables with homemade pȃtés, and charcuteries complimented with compound and simple salads.

 

Accompanied with dressings, pickles, relishes, chutneys, infused oils and sauces

 

Soup

Roast squash and sweetcorn velouté V/LF/NG

 

Langoustine bisque finished with lemon grass and coconut milk

 

Mature cheddar croutes

Garlic and paprika croutons

 

Pasta

Strozzapretti nettle and artichoke pesto and Greek feta V

 

Mafaldine pasta al mare in bianco

 

Served with parmesan shavings, olive and lemon oil

 

TemptAsian Corner

Selection of sushi served with wasabi, ginger and soy

 

Asian dim sums

 

Asian aromatic duck with pancakes, cucumbers, leeks, hoi sin and plum sauce

 

Sweet chilli and garlic soy

 

Thai vegetable yellow curry

 

Egg and vegetable chow mien noodles LF

 

Jasmin steamed rice NG/LF

 

Carvery

Roast veal topped with a truffle and pistachio mousse wrapped in Parma ham and peppered cream jus N/G

 

Honey-glazed gammon with a pineapple relish

 

Main Course

Duo of salmon and bream sofrito of calamaretti NG/LF

 

Chicken roulade with brie and walnuts served on a mushroom and thyme fricassee, sauce mutandre

 

Baked creamed cabbage cake on barley orzotto

 

Garden vegetables NG/LF

 

Roast potatoes NG/LF

 

Cheese Board

A fine selection of hard, semi-hard, soft and blue vein cheese, served with crackers, grissini, celery, grapes, nuts and chutneys

 

Kid’s Corner

Chicken nuggets, potato smiles, mini pizza

 

Desserts

Black forest brownies, strawberry and mango pistachio crème brûlée, raspberry and coconut macaroons, After 8 gateaux, chocolate and orange mousse, tiramisu, opera cake, fresh fruit salad and more.

 

Selection of ice creams and sorbets

 

Tea, Coffee & Cracked Chocolate