Rare roast beef on pumpernickel discs with hot English mustard butter
Smoked
salmon on chive pikelets with horseradish cream fraiche
Scallops wrapped in
pancetta served with tomato relish
Oysters in their shells with Asian dipping
sauce
Baby butter lettuce leaf cups with san choi bow
Skewered tiger prawns with satay
dipping sauce
Baby naan bread with chicken tikka pieces and a mango salsa
Vietnamese rice
paper rolls with nam jim dipping sauce
Dim sum with chilli soy sauce
Polenta pies with Persian feta and roasted peppers
Warm Filo parcels of baby
bocconcini and cherry tomatoes
Spinach and goats cheese tartlets with caramelized
onions
Skewered lamb pieces with tzatziki and pita
Indian spiced fish served on chapatti
with honey, cumin yoghurt dressing
Moroccan lamb kofta scented with harrisa
Peking duck served in Chinese pancakes
with spring onion
Tempura vegetables with wasabi
Baby empanada with avocado salsa
Merguez sausage and boursin cheese puff pastry
parcels
Baby potato rosti topped with beef fillets and sautéed morels
Pan seared scallops
resting on a canelli bean, lemon and garlic puree, mizuna leaf and pancetta
chips salad and a caper and parsley vinaigrette
Szechuan spiced
squid served with an Asian herb salad, pickled cucumber and a chilli and
aduki bean oil
Terrine of venison
infused with Tokay marinated stone fruits served with toasted brioche, baby
butter lettuce, and cranberry jelly
Risotto of wild
mushrooms and Fontina cheese laced with truffle oil and toasted hazelnuts
Vietnamese
style rice paper rolls with Char Sui pork and prawn served with a nam jim dipping
sauce
Mains
Pan fried fillets
of beef served with a blue cheese and spinach polenta, porcini mushroom ragout
and port wine jus
Loin of lamb
marinated in chilli and mint and chargrilled pink, apricot and almond cous
cous, pureed smoked aubergine, chickpea fritter,
tomato and cardamom jam
Confit breast
and leg of duck, pommes Anna, creamed leeks, honey and thyme jus lie
Pan roasted
fillets of sea bass, desire potato and dill cake, whipped spinach, green
olive and tomato salsa, lemon oil
Daube of venison
with blueberries, herbed gnocchi and parsnip chips
Desserts
Lemon and lime
Brulee served with honeyed shortbread fingers
Dark chocolate
fondant served with white chocolate sauce and pistachio ice cream
Summer fruits
poached in stones green ginger wine served with spiced marscapone
Hazelnut baklava
with strawberry cream Chantilly
West Country
cheese board served with fig paste and walnut bread