Summer Buffet — Menu A

Hampshire Chalk Stream Cold Smoked Trout with Pickled Cucumber; Smoked Gammon glazed with Island Honey and Mustard; Rare Roast Island Sirloin of Beef, Roquette and Fresh Horseradish; Asparagus, Chive and Rosary Goats Cheese Tart. Served with Sweet Romaine, Ruby Chard, Peashoots, French Beans and Avocado; Shaved Cauliflower, Marinated Fennel, Toasted Pumpkin and Cumin Seeds; Arreton Valley Heritage Tomatoes, roasted red onions with fig balsamic; Hot Buttered New Potatoes with chilli and flat parsley butter; Freshly Baked Bread and Island Butter. Desserts: Salted Caramel Brownie with Dark Chocolate Sauce and Macadamia Crunch; Red Berry and English Sparkling Wine Jelly; Isle of Wight Blue Cheese, Fig Chutney and Gallybagger Shortbread.

Summer Buffet — Menu B

Salad of Local Crab and Lobster with Wight Mermaid Vodka Bloody Mary Dressing; Poached Supreme of Salmon with Citrus Mayonnaise; Galantine of Chicken with Pistachio, Truffle and Wight Wine; Charred Fillet of Island Beef with a Tarragon and Mustard Rouille; Roasted Red Pepper, Courgette and Basil Frittata. Served with Sweet Romaine, Roquette, Peashoots, Mange Tout and Peas; White Cabbage, Celeriac, Radish, Chilli and Flat Parsley; Arreton Valley Heritage Tomatoes, roasted red onions with fig balsamic; Hot Buttered New Potatoes with chilli and flat parsley butter; Freshly Baked Bread and Island Butter. Desserts: Kilner Jar of Lemon Posset with Blueberry Jam; Raspberry, Vanilla and Adgestone Vineyard Almond Liqueur Trifle; Isle of Wight Gallybagger, Fig Chutney and Crackers.

Set Menu A

Hampshire Chalk Stream Cold Smoked Trout with pickled cucumber, peashoots, dill mustard dressing and buttered rye bread, or (V) Smoked Celeriac with pickled cucumber, peashoots and dill mustard dressing. Roast Breast of Chicken with truffle mousseline, sauteed New Forest wild mushrooms and a roast chicken jus, or (V) New Forest Wild Mushroom, Isle of Wight Soft Cheese and Chive Pithivier; with heritage carrots, snow peas, courgette and crushed new potatoes. Dark Chocolate Brownie with Calbourne Classics vanilla bean ice-cream, salted caramel sauce and nut crunch.

Set Menu B

Salad of Arreton Valley Heritage Tomatoes, Roquette and Chives with Hampshire Rosary Goats Cheese Croquette, IW tomato stall olive oil, smoked tomato balsamic and grilled focaccia. Duo of Lamb with caramelised shallots, rosemary and Pinot Noir jus, or (V) Portobello Mushroom, Red Pepper and Courgette Stack with fresh herb jus; with sautéed French beans, peas and asparagus with orange zest, toasted almonds and flat parsley, and dauphinoise potato. English Sparkling Wine, Elderflower and Berry Jelly with raspberry sorbet.

Set Menu C

Potted Local Crab with Lobster Butter and a salad of peashoots, mange tout and confit lemon, served with granary melba toast, or (V) Potted Tomato, Avocado and Feta with a salad of peashoots, basil and pinenuts. Charred Fillet of Beef with a fresh horseradish and brioche crust, sticky veal jus, or (V) Charred Aubergine, Tomato and Spinach Parmigiani; with caramelised shallot, courgette, heritage carrots and asparagus, and Anna potato. Wight Mermaid Panna Cotta with elderflower jelly, raspberries and citrus shortbread.

Children's Set Menu A

Choose one for all children: Fish Fingers, Peas and Chips; Chipolata Sausages, Beans in a Pot and Mashed Potatoes; Mini Beefburger in a Bun with Fries, Ketchup in a Pot; Cheese and Tomato Pizzette with Cucumber and Cherry Tomatoes; Pasta with Tomato Sauce and Grated Cheese; or Mac and Cheese with Cucumber and Cherry Tomatoes. Followed by a mini pot of Calbourne Classics vanilla ice-cream.

Children's Set Menu B

Vegetable crudités with houmous and tortilla chips, followed by a mini version of the adults' main menu, then vanilla ice-cream with strawberries.

Children's Table Buffet — Menu C

Finger sandwiches on brown & white bread (egg and cress; cucumber and cream cheese; ham and cheddar); mini sausage rolls; vegetable crudités with houmous and tortilla chips; breaded chicken breast dippers with BBQ sauce; bruschetta topped with tomato and mozzarella. Followed by mini chocolate brownie and strawberry and watermelon salad.