Roast buffet

Starter buffet

Red deer carpaccio with sorrel pesto, Grettir cheese and nuts

Hot-smoked duck breast, pickled red onion, sesame vinaigrette and crispy Jerusalem artichokes

Gravlax with anise gravlax sauce

Cevichecitrus-marinated seafood with chilli cream

Capresetomato, mozzarella, balsamic glaze, basil and orange

Main courses

Slow-cooked marinated leg of lamb

Stuffed turkey breast

Garlic and thyme roasted potatoes

Baked root vegetables

Béarnaise

Port wine wild mushroom sauce

Cold sides

Sweet potato salad with dates and hazelnuts

Pearl barley salad

Broccoli and cranberry salad

Green salad and dressings