M
Seared Carpaccio of beef fillet, rolled around baby red chard and caper horseradish.
Spanish tortilla, layered with fois gras and chicken liver parfait and coated in almond dust.
Tall cucumber cups filled with aged stilton mousse, chervil and a pancetta shard.
Mini croque monsieur with oak smoked ham and Orkney chedda.
Confit duck pancake with hoisin.
Chicken satay with peanut chilli dip.
Cumberland sausage and mustard mash.
Home made corn bread with smoked chicken and mango.
Pepperdew chilli stuffed with goat cheese cream and chorizo.
Charantais melon with parma ham.
Medjool dates stuffed with cream cheese and wrapped in Parma ham.
Char-grilled lamb fillet with mint.
Harissa and lemon chicken brochette.
Ham hock with rose apricot and red onion.

F
Butterfly prawns and three dipping sauces.
Salmon and lemon mousse and dill in a cucumber cup.
Lime marinated swordfish brochette.
Creamy smoked haddock on black pudding tortilla and spring onion.
Tuna ceviche and green bean in nori seaweed.
Smoked salmon, pickled ginger and cucumber wasabi ‘sushi’.
Lime and crab muffin.
Dill marinated salmon brochette.
Japanese cured salmon on a coriander pancake and wasabi jelly.

V
Parmesan and rosemary shortbread with English goat’s cheese and a hot pepperdew chilli salsa.
Feta, pesto and sundried tomato skewer with fresh basil.
Raspberry shallots and tarragon feta with black grapes in a filo basket.
Parcels of sweet onions with quail egg and lemon mayo.
Creamed roast onion choux buns.
Red pepper mousse and sweet roasted onion in a filo basket.
Pepperdew chilli with smoked paprika and pepper mousse.
Beetroot Aranccini with rustique camembert.
Black bean falafel with a red pepper and chilli dipping sauce.
Waldorf with manchego on walnut bread and membrillo.

Shots
Gazpacho with basil and lemon sorbet.
Watercress soup.
Chilled cucumber soup.
Ajo Blanco with fino sherry.
Tom yum soup with enoki mushroom and smoked tofu.
Thai broth with seafood.
Jerusalem artichoke and roast garlic soup.

Sweets
Baked dark chocolate and cointreau tart.
Glasses of banoffee pie.
White chocolate cheesecake with strawberry.
Rhubarb choux buns with white chocolate.
Pear and fig frangipane soaked in sloe gin.