Chef's buffet
Cold
This buffet brings together five meat or fish dishes and five vegetable accompaniments:
- roast beef, Harry's Bar sauce, Parmesan, confit tomatoes, rocket and balsamic;
- grilled chicken, caronaise and crispy onions;
- salmon tartare, American style;
- grilled scampi with thyme;
- cod, mimosa egg and green asparagus;
- roasted cauliflower, pomegranate and cumin yoghurt;
- conchiglioni, mozzarella, pesto, olives, rocket and pine nuts;
- green beans, potatoes, cherry tomatoes and wholegrain mustard;
- crunchy vegetables, Thai vinaigrette, coriander and peanuts;
- courgette, romanesco, green asparagus and za'atar cheese.
We recommend approximately 600 g per person. Bread and butter included.