Fingerfood

on pumpernickel rounds with pine nuts and cress

with sheep’s cheese cream, pickled peppers and roasted cashew nuts

with chickpea curry cream and grilled peppers 

with tahini dip 

marinated fresh goat’s cheese with pumpernickel and dried cherry tomatoes

• Spiced couscous with seasonal vegetables, parsley and toasted almonds
• optional served with feta cheese ^L

• with green or white asparagus and sun-dried tomatoes (May–September)
• with marinated pumpkin and sun-dried tomatoes (October–April)

• with goat’s cheese cream and croutons (May–September)
• with apple, gingerbread spice, goat’s cheese cream and croutons (October–April)

with coconut flavors, kafir lime and fresh coriander

with spinach & feta cheese

with sun-dried tomato, mozzarella and basil

served with a fruity mango chutney

with vegan wild garlic cream and vegan bacon

served with a lentil and curry cream

with sheep’s cheese and pine nuts (May–September)

with rosemary, honey and raisins (October–April)

• with radishes, cucumber and a vegan patty (May–September)
• with peas, pumpkin and a vegan patty (October–April)

Cantaloupe melon with air-dried ham

with fried prawns, chilli and garlic

slow-cooked on a bed of beetroot cream with caper berries and rapunzel salad

served on a pointed cabbage salad with red onion jam

with apple and cucumber salad and horseradish

with strawberry and rhubarb, peach, mango