Menu samples

starters

Beetroot stained gravalax, cucumber linguine and a mustard and dill dressing

Roasted red pepper and prosuttio soup topped with garlic/herb sippets (V)

Warm crispy bacon and black pudding salad served with mixed leaves and rich raspberry vinaigrette

Roasted vegetable, sun dried tomato and mozzarella tartlet (V)

Thai style crab cakes, roasted limes and sweet chilli/ginger marmalade

Italian tomato and herb marinated pork served on skewers and char grilled

Duck and truffle pate served with warm brioche and red onion chutney

Tiger prawns in a soy, sesame and lemon marinade served on a noodle salad and hoi sin

Homemade leek and gruyere in short crust tartlet (V)

Smoked chicken ceaser salad with anchovies parmesan and crispy bacon

Smoked salmon and cream cheese roulade with dill mayo

Spicy chorizo and Italian marinated chicken served on a cherry tomato and rocket salad

Fresh medley of fish and shellfish accompanied with a lemon and dill dressing

Trio of melon laced with a peach schnapps (v)

Butternut squash and cumin soup drizzled with red pepper oil (V)

canapes

king prawns in breadcrumbs served with a ginger and sweet chilli glaze

Marinated pork kofte skewers

Thai style crab cakes

Sun dried tomato and mozzarella wraps

Red pepper and goats cheese brushetta

Smoked chicken and mango bouches

Smoked salmon, cream cheese and caviar blinis

Sweet cured bacon wrapped around pan fried prunes

Mini Yorkshires with roast beef and horseradish

Mediterranean ravioli sun dried tomato and basil

Fresh Asparagus spears with lemon mayonnaise

Scone pastry bites topped with red pepper

Brie and caramelised onion tartlets

Walnut and gorgonzola ravioli

Spinach and ricotta tortellini with sun dried tomato

Vegetarian spring rolls with sweet chilli dip

Baby mozzarella and cherry tomato skewers fresh pesto

Crispy bacon and avocado bites

Duck and hoi sin spring rolls

Duck and truffle parfait with onion chutney