Canapés

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

Starters

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