Canapés

• Bloody Mary prawn cocktail on a Melba croute
• Peppered fillet of beef, served rare on a Brioche croute topped with a fresh strawberry.
• Lavender short bread with warm roasted fillet of lamb rolled in garden herbs and Quince jam
• Hot Yorkshire puddings with a mushy pea dip
• Home made taramasalata on rye with a fine fennel salad
• Shot of tomato soup topped with Basil Puree

Starters

• Duck and chicken terrine served with red onion marmalade, on a crisp radish and baby leaf
• Hot onion tart with sun blushed tomatoes, marinated anchovy and herb salad.
• Bresaola, wild rocket, Sicilian lemon drizzled with olive oil with Parmesan Reggiano shavings.
• Hot salad of garlic roasted Asparagus and quails eggs, drizzled with Hollandaise sauce.
• Anti-pasti - aged Parma ham, Buffalo mozzarella, olives and roasted Mediterranean vegetables, artichokes, mature parmesan shavings.
• Caipiroska (vodka and lime marinated) salmon with cucumber soup

Main courses

• Red pesto crusted salmon with a white wine, butter and Chervil sauce on carrot and Philadelphia mash with sugar snap peas and baby corn
• Guinea Fowl breast, on a spinach cake with Noilly Pratt tarragon cream, baby Romanesque,
• Loin of roasted cod, coated in sun dried tomato on roasted peppers and sweet potatoes flavoured with lemon grass, topped with crisp leeks
• Goats’ cheese and sun dried tomato tart on watercress and cherry tomato salad with basil oil and roasted new potatoes.
• Fillet of beef, topped with blue cheese, and wrapped in filo pastry with a creamy Mieux mustard sauce, truffle mash and a vegetable bundle.
• Baby bowls of Shepherds pie with a French bean parcel and caramelized carrots.

Desserts

• Campari jelly and oranges in a martini glass,
• Chocolate Brownie, with Morello cherry compote and sour cream.
• Lemon polenta cake with caramelized peaches and crème fraiche
• A cube of chocolate, chestnut terrine, mini chocolate tart and a chocolate cup of crème fraiche.
• White chocolate and raspberry tiramisu and raspberry shot.
• Lemon meringue pie – a light meringue on lemon soup with a Tuille biscuit