Dinner is buffet style.

MAINS

Overnight slow roasted beef (GF)

Peri-peri chicken breast pieces (GF)

Traditional beef lasagne

Handmade pumpkin gnocchi in a Mediterranean vegetable sauce with ricotta and parmesan (V)

SIDES

Garlic chive buttered baby potatoes (GF) (V)

Quinoa salad with roasted pumpkin, roquette, pomegranate and feta (V) (GF)

Mixed green leaves, cherry tomatoes, cucumber with balsamic glaze (GF)

Fresh cut coleslaw with egg-free mayo (vegan) (GF)

Rich gravy (GF)

Fresh baked dinner rolls plus butter (GF available)

DESSERT

Decadent milo mousse cups with fresh strawberries

Oreo cheesecake cups

Individual pavlova nests topped with seasonal fruits and vanilla bean cream (GF)

Assorted petite fours (fruit danish, mini churros with biscoff/Nutella dipping sauce and assorted GF macarons)

If you have specific dietary requirements that are not included above, please contact Chantal before Monday 12 October at chantal.stuttard@gmail.com .

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