Melon and Parma ham with strawberry salsa
Trio of melon with ginger syrup
Fan of melon with seasonal fruits
Mozzarella topped with crème fraîche, thyme and fresh chillies
Roquefort mousse with a walnut dressing
Tuna and red onion croustini
Goat’s cheese and hazelnut salad with a balsamic dressing
Thai crab cakes with tomato and coriander salsa
Crayfish tails with lime mayonnaise on baby leaves
Chicken liver parfait with Cumberland sauce
Roasted Mediterranean vegetables with crumbled feta
Chicken and pistachio terrine wrapped in bacon with orange and Cointreau relish
Thai beef salad
Caesar salad
Chicken marinated in soy sauce and crushed peanuts with Satay sauce
A selection of dips with Pitta bread
Smoked mackerel and cider pate with oatcakes
Trio of pate; duck liver with calvados and orange, smoked salmon with horseradish, Stilton, port and walnut
Tomato and basil Crostini
Vine ripened tomato tart with crumbled goats’ cheese on salad Leaves
Individual goats’ cheese and red onion tart served with mixed leaves and walnuts
Individual smoked salmon and dill tarts with herb leaves
Duo of tarts-smoked salmon and dill, prawn and tarragon
Smoked salmon mousse
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Smoked salmon with dill sauce
Antipasti – a selection of 5 items vegetarian and meat options available
Gravalax home cured in vodka and lime accompanied by sour cream and chives
Chicken and wild mushroom terrine
Melon prawns and Parma ham with a yoghurt and mint dressing
Mozzarella and Parma ham with a honey and lemon dressing
Smoked duck salad with a sesame and ginger dressing
Smoked salmon with quails eggs on mixed leaves with crème fraîche
Potted salmon with lemon and dill
Oriental duck salad with orange segments and raspberry dressing
Roquefort mousse
Gin and juniper pickled salmon
Mediterranean prawns with red and yellow peppers, red onion, capers marinated in spices and limes
Smoked salmon and guacamole shots
Salmon Fillets Thai style with a lime crème fraîche dressing
A salad of mozzarella, Parma ham and melon
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