Canapés (please choose 4 from the following:)

 

• Goat’s cheese and roasted pepper on garlic toast (v)

• Cucumber & feta with mint and dill and pomegranate

• Seasonal fruit, mozzarella & mint wrapped in Parma ham

• Duck liver pate with apricot jam on toasted brioche finished with dark chocolate

• Smoked salmon blinis with dill crème cheese

• Individual ham and cheese quiche

• Salami with cream cheese and chives on toasts

• Prunes wrapped in bacon (devils on horseback)

• Zesty tapenade crostini (v)

• Mushrooms with dried ham on garlic toast

• Sun-dried tomato, mozzarella and olive kebabs (v)

• Feta and caramelised red onion tartlets (v)

• Smoked mackerel with horseradish upon toast

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Or instead of passed canapes you could opt for a grazing table of anti pasti, roasted vegetables, local cheeses, cured meats, pates, olives and a selection of accoutrements with artisan breads and dipping oils. 

 

Please choose 3 main items to include a vegetarian option if required: -

• Rosemary & garlic marinated, butterflied legs of lamb with red currant jelly

• Slices of Magret duck breast with red wine jus

• Roasted poussin, flavoured with garlic & fresh thyme

• Pulled confit duck upon a bed of slow braised red cabbage and apple

• Blackened pork tenderloin

• Persian spiced marinated, butterflied legs of lamb

• Lemon & mint marinated baby vegetables (v)

• Wrapped monkfish with Parma ham and sun-dried tomatoes

• Marinated vegetable & Halloumi brochettes (v)

• Stuffed field mushrooms with mozzarella, apricots and fresh herbs

• Dijon mustard coated roast sirloin of beef

• Roasted cherry tomato puff pastry tart with roasted pine nuts, feta and rocket with tomato dressing, balsamic glaze

• Chicken supreme marinated in fresh ginger, oregano & lime

• Whole pork loin, honey & soy drizzled, sliced thick

• 7-hour slow roasted leg of lamb with red Bordeaux wine jus

• Loin of cod in a bag, scented with fresh pesto

• Grilled avocado with Harissa hummus (v)

  

Please choose 3 sides: - 

• Romain lettuce tossed in classic Caesar dressing

• Sliced potatoes cooked in duck fat and finished with fresh chives and crushed garlic – Pommes Salardaise

• Marinated roast peppers with artichoke hearts and pasta topped with feta cheese

• Grilled courgette & summer tomatoes with basil scented cous-cous

• Chickpea, grated carrot & garlic croutons drizzled with a cumin seed scented dressing

• Baby roast potatoes infused with fresh rosemary & black pepper

• Basmati & wild rice mixed with peas and ham

• Roast butternut squash and red onion with tahini and za'atar

• Local melon, walnut, blue cheese & fresh mint

• Mozzarella, cherry tomatoes, black olives & fresh basil pesto

• Green beans & garlic with mustard seed dressing

• Roasted summer vegetables upon cous-cous with Harissa dressing

• Potato salad enlivened with gherkins, capers & fresh parsley

• Courgette, broad bean & pea with fresh garden herbs

• Classic Waldorf salad of apple, walnuts & celeriac bound in a light mayonnaise

• Hand-cut white & red cabbage coleslaw bound with horse radish mayonnaise

 

Accompanied by fresh artisan baguettes

 

Please choose 1 dessert from the following: -

 

• Zesty tarte au citron, crème Chantilly and salted cracked caramel

• Rich chocolate cake with crème Chantilly

• Soft seasonal fruit Pavlova

• Pear and almond tart, fresh egg custard

• Rich cheesecake flavoured to your liking upon caramel biscuit base, with fruit sauce

• Fresh strawberry tart

• Light yeast sponge soaked in rum sugar syrup, finished with crème Chantilly and fresh soft fruits

• Classic regional French dish of Armagnac soaked apples cooked in light filo style pastry. Served with caramel sauce and vanilla ice cream

• Vanilla, chocolate and strawberry pastry cream filled profiteroles served with chocolate sa​

 

 

Coffee served from a coffee station