Starters:

-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