Potted Confit of Duck with Pear and Tangerine Chutney and Sage Brioche
Little pots of duck Confit in orange butter with pear chutney and sage brioche
Warm Duck Salad with Campari & Orange Dressing
Salad of sugar snaps, goji berries, beetroot & orange with crispy salted duck
Asparagus in Serrano ham
baby salad leaves in date scented balsamic and grilled honey fig, salted seeds
Potted ham hock in tarragon and rosehip jelly
With toasted seeded batch & mustard, raisin and shallot chutney
Terrine of Wood Smoked Chicken, Duck & Cranberries
A pressing of smoked chicken, brandy seeped cranberries, pistachios duck & apricot
Served with plum fig & ginger pickle
Smoked chicken and cashew nut salad
Baby leaves, mango and pink pepper dressing, salted cashews
Serrano ham and chilled melon pearls
Wind dried Serrano ham, ginger jam and date vinegar
Smoked meat plate
With blackberry and pear chutney and hot seeded rolls
Rustic Smoked Piltdown Pork, Black Pudding and Chicken Terrine
Served with pink grapefruit and cranberry compote and sourdough bread
A Trio of Fish
A spoon of fresh crab, shallots and lemon juice
Fresh prawns with quail eggs and endive salad
Smoked salmon with fresh dill and capers
Haddock and Spinach Smokies
Little pots of flaked smoked haddock, spinach and chive & cheese cream
Fresh Crab Cakes with Coriander and Lemon Grass
Served hot with baby leaves & dill mayonnaise and chilli tomato jam
Salmon Spinach & Cream Cheese Roulade
Baby spinach, oak smoked salmon & cream cheese roulade
With lemon scented vinaigrette & salmon keta
Haddock Rarebit on Tomato Salad
Oak smoked haddock served hot with a melting of gruyere rarebit crust
On a beef tomato & snipped chive dressing
Potted Crab with Dill and Lemon Zest Butter
With buckwheat and granary toast
Timbale of flaked poached salmon with preserved lemon
Dill dressing and marinated leaves
Potted brown shrimps in black pepper butter
With Melba toast and lemon
Smoked Haddock & Chive Potato Cak
With poached egg & watercress & black pepper hollandaise sauce
Sweet Potato & Butternut Squash Soup
Served with camembert crosstini
Warm Stilton and Pine Nut Crosstini
Served on a rocket, avocado and watercress salad with citrus dressing
Golden cross goat’s cheese and leek tart
With wild honey and thyme glaze, tossed leaves
Chevre Brulee with slow roast tomato salad
Toast wafers and honey cup dressing
Thai Tom Yum Soup
A fresh and vibrant green Thai vegetable soup with coconut, lemon grass, crisp vegetables, chilli and handfuls of coriander served in deep white porcelain bowls
Malaysian Sweet potato curry with Cachumber
Little bowls of piquant vegetable curry, sweet potato, red lentil ginger and soy sauce & chilled Cachumbe
Grilled Goats Cheese on Peppered Brushetta
Rocket, roasted nuts & watercress salad with a sweet chilli & raspberry vinaigrette
Hallumi, Pine Nut & Cashew Salad
Grilled hallumi cheese toasted pine kernels on a baby beet salad with lime & honey dressing
Mozzarella & Tomato Salsa
Sliced beef tomato, buffalo mozzarella topped with a piquant vegetable salsa
Finished with fresh basil & pesto olive oil