Cold
- Poached salmon and dill mayonnaise in a short pastry case
- Shortcrust tartlets with crab, avocado and tomato
- Chicken liver parfait on toasted brioche with sweet balsamic shallots
- Smoked trout, beetroot and horseradish, on chive potato cakes
- Slow cooked tomato, caper, basil and Pecorino bruschetta.
- Asparagus wrapped with Serrano ham. (Available during the asparagus season)
- Herb scones with smoked trout and horseradish cream
- Vegetable sushi rolls with pickled ginger and wasabi
- Parmesan tarts with avocado, roasted tomato and black olive*
- Garlic crouton with roasted red and yellow peppers and tapenade
- Grilled sirloin of beef with salsa Verde croutes
- Rosemary and Parmesan sablés with slow roasted tomatoes and peppered goats’ cheese
- Oysters on the half-shell, with a sharp chilli tomato shot
- Norfolk Smoked salmon, lemon and ground pink pepper on toasted sourdough.
Hot
- Pork and prune sausage rolls
- Chicken satay kebabs with peanut sauce
- Lamb kofte brochettes with minted yoghurt
- Cumberland sausages with a honey mustard glaze
- Salmon teriyaki with sweet ginger soy dip
- Chilli, lime and ginger tiger prawn sticks
- Warm smoked chicken and creamed leek tart
- Caramelised onion and goats cheese pizzetta
- Garlic crouton with white bean purée and Chorizo
- Skewered rosemary and garlic roasted butternut squash
- Sage tartlets with wild mushrooms and Madeira
- Falafel with tomato and mint dip
- Mini red onion and thyme tarts with goat’s cheese
- Smoked paprika roasted pork loin, Chorizo and fennel Shish kebab.
Patisserie
- Chocolate hazelnut fudge cakes
- Prune and almond tartlets
- Pecan and maple syrup pies
- Assorted chocolate truffles
- Glazed lemon tarts
- Florentines
- Shortbread biscuits topped with clotted cream and raspberries
- Pistachio biscotti
- Dark chocolate tartlets
Related
