COLD
Parmesan Crisps, Macerated Figs and San Danielle Parma Ham
Carpaccio of Rare Roast Beef, Rocket Pesto and Parmesan Shortbread
Home-smoked Duck Breast, Parsnip Puree with Black Cherry and Star Anise Compote
Ballantine of Foie Gras on Toasted Brioche with Apple Puree
Seared ‘Japanese Style ’ Tuna with Wasabi Aioli
Fin de Clare Oysters with Bloody Marie Dressing
Potted Shrimps on Wholemeal Crisp Bread
Gravadlax on Rye Bread with Dijon Mustard and Dill Butter
King Prawn Skewers with Green Goddess Sauce
COLD VEGETARIAN OPTIONS (V)
Toasted Flatbread, Pepperonata, Basil and Goats Cheese Salad
Watermelon, Baby Tomato and Basil Salt Skewers
Open Focaccia, Char-Grilled Mediterranean Vegetables and Balsamic Syrup
Walnut Croutes, Wild Rocket, Dolcelatte and Red Wine Pears
HOT
Grilled Lamb Skewers with White Bean & Rosemary Puree
‘Sticks’ of Cantonese Pork with Honey, Chilli and Ginger Dipping
Sauce
Miniature Steak Burgers with American Mustard, Tomato Ketchup and Dill Pickle
Grilled Thai ‘Pandan’ Chicken with Toasted Sesame Seeds
Soft Shell Crab Tempura with Spring Onion, Chilli and Soy Dipping Sauce
Smoked Haddock and Welsh Rarebit Pie
Tandoori Masala Prawns, Mint and Yoghurt Dip
Fish and Chips with Sea Salt and Malt Vinegar
HOT VEGETARIAN OPTIONS (V)
Fat Chips and Homemade Tomato Ketchup
Margarita Pizza with Tomato, Mozzarella and Basil
Globe Artichoke, Lemon and Parsley Custard Tarts
‘Arrancini’ Deep fried Tomato Risotto with Buffalo Mozzarella
PUDDINGS
Treacle Tart and Clotted Cream
Caramelized Tarte au Citron
Créme Caramel Profiteroles
Passion Fruit Jelly
Chocolate, Orange and Almond Cake, Crème Fraiche
Coffee and Fennel Madeleines
Glazed Bread and Butter Pudding