CANAPES
Fish:
- Home made Salmon & sea bass Gravalax on corn pancake
- Kebab of king scallop & Bacon with fresh herb pesto
- Red mullet & black olive tapenade on pain de campagne
- Basket of Marinated red tuna with lime & lemon
- Prawns and mixed spices doughnut with orange dip
- Canadian lobster & caviar on tomato toast
- Spoon of Cray fish and avocado mousse
- Stir fried monkfish with tamarin dressing
- Scottish smoked Salmon and fresh salmon rillette on potato cake with caviar
- Medallion of Lobster with asparagus on cocktail cream
- Roulade of salmon with horseradish cream
- Blue tiger prawn wrapped in sea weed with a hot spice orange dip
Meat:
- Stuffed quail breast with sage & honey caramelised
- Carpaccio of Lincolnshire beef filet with horseradish & Dijon mustard cream
- Spring lamb with apricot in Lincolnshire honey
- Home made foie gras with warm brioche and Champagne jelly
- Roasted Gressingham duck magret with grapes glazed in Rum
- Mile feuille of parmesan with chicken cream
- Mini pie of chicken and quail egg
- Kebab of pepper & pork tenderloin with port jelly
- Melba of Chicken liver mousse with raspberry
- Char-grilled marinated chicken on herb pesto croustade
- Black olive shortbread of Crispy bacon and avocado
- Mini croquet monsieur
Vegetarian:
- Courgette kebab with tomato relish & baby carrot
- Baby turnip with beetroot cream
- Cappuccino of beetroot with lime foam (Served in espresso cup)
- Crusty Mediterranean vegetable pie
- Aumoniere of spinach and sun blush tomato
- Sweet potato shortbread with avocado mousse
Cheese:
- Spinach & goat cheese turnover
- Brioche of sun blush tomato & olive with cream blue cheese
- Parmesan mille feuille with dill and St Maure
- Mini Roquefort & walnut tartlet
- Choux bun of stilton and mixed nuts
