Canapés
Available for you this season Season asparagus with a foaming hollandaise dipping sauce (v)Blanched baby carrots with sherry beurre blanc (v)
Vichy carrots blanched and grilled with a parsley butter (v)
Blanched broccoli florettes with toasted almond butter (v)
Fresh buffalo mozzarella with basil oil and chopped chilli (v)
Toasted soda bread with three olive tapenarde (v)
Melon and fig with muscat mascarpone in san danielle ham
Mini thai fish cakes served with a chilli dipping sauce
Pan fried scallop on new potato with caviar and chive
Smoked salmon on toasted brioche with crème cheese, lemon zest and parsley
Fresh sardines with a ginger, shallot, coriander and chilli salsa
Sliced grilled sirloin of steak with horseradish crème fraiche
Grilled chicken breast with rich satay sauce and chervil
Compôt of wild mushrooms with wet walnuts and truffle (v)
Cumberland sausages with celeriac and caramelised onion mash
Scotch quails eggs crumbed and quartered with honey mustard dip
Fresh baked puff pastry with parmesan and anchovy
Roast potato wedges with saffron mayonnaise (v)
Tempura prawns and oysters with cognac and scallop roe sauce
Wild mushroom ravioli with truffle oil and parmesan (v)
Confit duck with bitter chocolate in filo pastry
Baby tarte aux citrôn with lemon marmalade and blueberry
Fresh baked scones with clotted cream and raspberry jam
Rolled crèpe with vanilla sugar and lemon marmalade
Double chocolate brownie with walnuts vanilla and coffee
Chocolate tart with toasted almonds and fresh raspberry
