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Fish

• Smoked salmon and horseradish crème fraiche in black cones with onugar caviar and chives
• Thai crab-cakes with a lime and coriander dipping sauce
• Smoked salmon and chive crème fraiche served on oatcakes
• Sesame encrusted Yellow fin tuna on skewers with soy and coriander dipping sauce
• Japanese Prawn and spring onion gyoza with soy and sesame oil dipping sauce
• King prawns served in a shot glass with chorizo and red pepper aioli
• Sashimi style skewered smoked salmon with pink peppercorns, pickled ginger and wasabi
• Mackerel served on a sweet potato cake with thyme pea puree

Vegetarian

• Beetroot and caramelised red onion tarts with rosemary scented Goat's cheese (v)
• Risotto of barley; artichoke; lemon and thyme with parmesan and curry oil on oriental spoon (v)
• Traditional Spanish tortilla with chives (v)
• Local Polebrook asparagus served with Hollandaise (subject to availability)
• Wild mushroom bruschetta with parmesan shavings (v)
• Stilton, pear and walnut tarts (v)
• Chargrilled marinated courgette on rosemary focaccia with red pepper hummus (v)
• Bruschetta of Buffalo mozzarella and Sicilian caponata with basil (v)
• Wild mushroom tarts with truffle (v)
• Japanese soya; coriander lemongrass and chilli gyoza with sesame and soy dipping sauce

Meat

• Vietnamese minced chicken in filo basket
• Thai marinated chicken ballotine with coconut and chilli
• Honey and mustard glazed sausages
• Carpaccio of beef on soughdough crostini with pesto and parmesan
• Mini Yorkshire puddings with rare roast beef and horseradish
• Mini hamburgers
• Chorizo scotch quails eggs and red pepper aioli
• Duck rillettes on french toast with orange & redcurrant jelly
• Pork belly with black pudding and apple and sage jelly

Fish

• Locally smoked trout with a horseradish crème fraiche and a fennel and apple salad
• Smoked salmon, watercress and mixed beetroot salad
• Potted Bradon Rost salmon with Scottish oatcakes and lemon and horseradish crème fraiche
• Seared scallops and crayfish with hollandaise
• King prawns on a Thai mango and watercress salad
• Salad of fresh yellow fin tuna; fine beans; cannellini beans; baby plum tomatoes and local quail's eggs

Vegetarian

• Pea and mint mousse served with pea shoots; baby wild mushrooms
• Salad of mixed baby beetroot and feta(v)
• Warm rosemary scented goat's cheese and caramelised red onion tart (v)
• Local Asparagus with hollandaise (local asparagus subject to availability)
• Baby mozzarella and mixed cherry tomato salad with basil leaves and pesto (v)

Meat

• Smoked chicken salad on baby spinach with a maple and walnut dressing
• Potted ham hock terrine, with homemade piccalilli or apple chutney and toasted sourdough
• Chicken liver parfait with baby fig chutney and crostini
• Carpaccio of beef with rocket and parmesan
• Local Asparagus and Parma ham salad with parmesan shavings and aged balsamic (local asparagus subject to availability)

Fish

• Lemon and thyme crusted salmon, braised parmesan fennel
• Roasted fillet of sea bass with asparagus; new potatoes and basil pesto

Vegetarian

• Portobello mushroom served with a risotto of barley; artichoke lemon and thyme finished with curry oil
• Porcini mushroom risotto with parmesan (v)
• Goats cheese Pithiviers with wilted spinach and a walnut dressing
• Dolcelatte and walnut tart with a pear and watercress salad (v)
• Romano pepper filled with celery; walnut and rosemary focaccia breadcrumbs finished with Welsh Perl Las blue cheese.

Meat

• Chicken breast in a tarragon sauce served with sautéed potatoes and green beans
• Shoulder of lamb marinated in Ras Al Hanout and slow roasted served on mougrabieh with Aubergine caviar
• Slow roast belly of pork with roasted new potatoes, baby carrots and an apple, sage and Jollydale cider sauce
• Confit of Duck leg on sweet potato mash and buttered wilted spinach with red wine jus
• Rack of lamb with caponata accompanied by garlic mash and black olive tapenade or (pesto)
• Fillet of beef with potato dauphinoise, roasted cherry tomatoes and wild mushroom sauce
• French trimmed chicken leg with potato noisette, mange tout and a wholegrain mustard sauce
• Guinea fowl with fine beans, fondant potato and wild mushroom and brandy sauce

• Chocolate tarts with a red chilli and lime syrup and popping candy.
• Raspberry crème brûlée with shortbread biscuit
• Eton Mess
• Sicilian Lemon tart with fresh raspberries and cream
• Tiramisu with amaretti biscuits
• Spiced baby figs served with mascarpone cheese and biscotti
• Summer pudding with clotted cream
• Raspberry and almond tart with pine kernels and amaretto cream
• Dark chocolate and orange pots
• Individual treacle tarts with pouring cream
• Warm chocolate and beetroot cake with crème fraiche
• Mandarin and Cointreau cake with orange syrup and cream
• Light sticky toffee pudding with vanilla ice cream

A selection of these desserts can be offered as a duo or trio i.e. mini meringue with strawberries, mini treacle tart, chocolate pot, served with fresh cream.

Please contact us and we would be delighted to discuss your requirements.