COLD
Blueberry and Sunflower Seed Muffins
‘Shots’ of Homemade Greek Yoghurt, Honey Granola and Red Berry Compote
Platter Fruit served on Banana Leaf with Lime and Ginger Créme Fraiche
Freshly Baked Miniature ‘Vienoisserie’ Selection
Open Bagels of Oak Smoked Salmon, Milled Black Pepper, Cream Cheese and Dill
Honey Roast Ham and Cheddar Croissants
HOT
‘Skewers’ of Cumberland Sausages with Grain Mustard Dip
Smoked Haddock and Parsley Fishcakes
‘Baby’ Bacon Butties with Brown Sauce and Tomato Ketchup
Miniature Brioche with Scrambled Eggs and Smoked Salmon
Buttered Crumpets with Wild Mushrooms and Gruyere Cheese (V)