Appetizer

Thai crab cake with spicy papaya salad

French onion soup with gruyere crostini's

Artichoke heart, olive, ricotta and roquette flat breads with balsamic mint dressing

Smoked duck breast with watercress and pomegranate salad

Smoke salmon gravlax with confit tomatoes

 

 

 

Main Course

Rosemary crusted lamb rump with sweet potato croquettes honey parsnip pure and red wine jus

Leek and feta arancini with a roasted fennel and tarragon salad and parmesan crisps

Sea Bream with pesto long beans and kale with creamed swede and carrot smash

Chorizo and thyme stuffed chicken Supremes with roasted bell pepper paella

Moroccan lamb tagine, Courgette and sweet onion cous cous, and warm pittas with zesty humous and tzatziki

 

Desserts

Decadent Banoffee tower

Chocolate and hazelnut mousse with fresh berries and raspberry coulis

Apple Crumble with fresh egg custard

Pistachio baklava with scented honey ice cream

Mango and passionfruit pavlova with lime sorbet

 

 

Canapes

Feta and caramelised onion tartlets

Peach and Prosciutto

Smoked salmon with dill cream cheese on top of buckwheat bellini's

Buffalo mozzarella and balsamic, basil tomato bruschetta's 

Blue cheese asparagus spears on peppers cracker

 

 

 

Cakes for Afternoon

Coffe and walnut 

Peach turnover

Chocolate fudge cake

Pistachio and Rose

Lemon drizzle

New York cheesecake

Carrot Cake

Banana Bread

Victoria Sponge