CANAPÉS
Served Cold
Lobster with Broad Bean and Asparagus Salad in a Crisp Tartlet Case with a dab of Lemon Aiolo
Quail Eggs with Sesame, Celery, Sea Salt and Crispy Seaweed
Tuna Tartare with Sevuga Caviar and Sour Cream in Black Sesame Seed Cornets
Oriental Salad of Tea-poached Chicken with Coriander, Mouli, Bok Choy Sesame Seeds with a Lemon, Garlic and Chili Dressing held in a Fried Wonton Basket.
Shredded Duck Breast with Mustard Cress, Pink Grapefruit and Grated Apple with a Mild Harissa Dressing
Parfait of Foie Gras served on a Leek Brioche with Apple Chutney
Char-grilled Loin of Venison Brushed with Red Currant Jelly, Orange, Pickled Red Cabbage on Toasted Brioche
Carpaccio of Scottish Beef, with Rocket, mascarpone served on a croute drizzled with Truffle Dressing and Parmesan Shaving
Tartare of Scottish Beef on a Crisp Brioche, Deep-fried Capers, Softly poached Quail’s Egg and a Fine Brunoise of Shallot
Sashimi of Scottish Beef in Rice Paper Rolls with Chilli, Ginger, Papaya and Asian Greens with a grapefruit Sesame Oil with a grapefruit Sesame Oil
Quail Eggs with sesame, celery salt and crispy seaweed
Black Fig with Wild Rocket, Mascarpone and Roasted Red Pepper sitting on Toasted Pannetone
Strips of Zucchini filled with Ricotta and fresh Plum Tomato Sauce
Shots of White Tomato Consomme with Pecorino Wafer
Roasted Baby Beetroot with White truffle Crème Fraiche with Shavings of Black Truffle
Chicken Liver Parfait with Red Onion Marmalade on toasted Brioche
Tuna Tartare with Sour Cream and Dill on a Silver Teaspoon
Salmon Tartare with Sour Cream on Toasted Brioche
Bamboo Skewers of Salmon Gravlax with an Orange and Peppercorn Cream
Fresh Salmon Kebabs with Salsa Verde
Carpaccio of Salmon with Edible Flowers sitting in Toasted Brioche with Dill Cream
Crayfish Cocktail tossed with Mustard Leaf and Bloody Mary Mayonnaise served with Croustade
Peeled Prawns tossed in Chili and Lime Skins with Japanese Mayonnaise
CANAPÉS
Served Hot
Twice Baked Truffled New Potato with Fontina Cheese, Crispy Pancetta, Chives, Truffle Oil and Shaved White Truffle
Scallop and King Prawn Skewers wrapped in Parma Ham, Wild Mushroom and Tomato Dip
Chinese Chicken Kebabs served with a Spicy Mango and Toasted Sesame Seed Salsa
Malaysian Grilled Chicken tossed in Mint and Coriander with freshly Crushed Peanut
Sambal Fillet of Chicken Piri Piri served with a Greek Yogurt, Honey and Crispy Garlic Dip
Roast Chicken in a Tiny Jersey Royal bound with a Chicken Jus Bread Sauce
with Crispy Pancetta and Sage
Glazed Pink Duck Breast sitting on a Potato Rosti with Deep- Fried Crispy Ginger and Apple Jelly
Duck and Asian Spring Rolls with Sweet Soy Dip
Cumberland Sausages with a Creamed Puree Potato Scented with Mustard Mash
Cumberland Sausages with a Tomato and Herb Chutney
Lamb and Mint Sausages tossed in Mint Jelly served with Onion and Thyme Relish
Poached Quail’s egg and Smoked Bacon in a Filo Basket with Hollandaise and Black Pepper
Mini Jersey Royal filled with Roast Pork, Jus and Apple Sauce, Crispy Sage and Deep-Fried Pancetta
Mini Steak and Fondant Potato on a Skewer with Béarnaise Sauce
A Substantial Open Sandwich of beef sirloin, sun blush tomato, mustard leaf and mayo on toast focaccia.
Fillet of Lamb Marinated in Shallots and Honey, Roasted Pink and served on Branches of Rosemary
Mini Shepherd’s Pie of Lamb with creamed Celeriac in a Crispy Pastry Shell
Grilled Monkfish Marinated in Green Chilli and Lime with a Red Curry Dipping Sauce
Breaded Sole, Scampi and Chips served with Tartar Sauce
Creamy Risotto of Sorrell with Prawns
Mini Fish Pies with Bass, Cod, Salmon and Prawn and gently grilled Mash Potato