Med Antipasto Platter

Parma ham, chorizo and salami.  Baby mozzarella, char grilled artichokes.  Radishes, caper berries, olives and cherry tomatoes.  Served with ciabbatta.

Prosciutto and mozzarella with a black olive, red onion, capers, lemon zest, parsley and baby tomato salad.

New potato, watercress and walnut salad, dressed with red wine vinegar, Dijon and walnut oil.

Marinated goats cheese with fennel seeds, pink peppercorns, green chillies and rosemary.

Grilled mushrooms, garlic oil, lime, red chilli and parsley.

Skewered chicken breast marinated in lemon and garlic, with red pesto sauce.

Linguini with smoked salmon, lemon, capers and dill sauce.

Tuna and cannellini bean salad with spinach, tomatoes, cucumber, parsley and lemon.

Swordfish baked with sultanas, spring onions, capers, anchovies, white wine, green olives, sun dried tomatoes, pine nuts and lemon rind.

Courgette ribbons with garlic, olive oil, parsley and chilli.

Salami, barlotti beans, green beans, tomatoes, garlic and red wine vinegar.

Peppers stuffed and baked with tomatoes, anchovy, garlic, balsamic vinegar and basil.