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Served in coloured Canape Bowls passed amongst the guests on aluminous stretchers – To choose two prior to event.

MIDDLE EAST

• Middle Eastern Lamb marinated in Sumac, Cumin and Saffron served on a bed of Wood-roasted Pepper & Mint Cous Cous with a Fruity Tagine Sauce

TEX MEX / SOUTH AMERICAN

• Chicken Skewer with Red & Yellow Peppers and Plantain marinated with Chippotle, Chilli, Tequila and Lime Zest served on Coriander Rice with Cos Lettuce and Avocado Dressing
• ‘Lomo’ Roast Loin of Pork served on a bed of Cuban Rice with Beans, Cumin and Coriander served with a Fruity Coconut Curry Sauce
• Seared Cerviche of Salmon served with a Salad of Red & Yellow Smoked Peppers, Spring Onions, Red Onions, Coriander and Black Beans

CHINESE

• Sweet ‘n’ Sour Barbecued Chicken with Singapore Fried Noodles
• Crispy Duck garnished with Cucumber, Spring Onion and Hoisin Sauce with Grilled Chinese Broccoli and Egg Fried Rice
• Sirloin Steak Hong Kong style rubbed wiht Szechwan Peppercorns and Chinese Five spice, Soy and Mirin served on a bed of Oriental Spicey Egg Noodles with Wasabi Mayonnaise
• Tiger Prawns grilled with Chilli, Coriander, Lime and Ginger served on a Bed of Noodle Salad with Peppers, Spring Onions and Bean Sprouts

INDIAN

• Traditional Tandoori Chicken cooked in Terracotta Wood-fired Ovens on a bed of Golden Chana Dhal with a Baby Spinach & Spring Onion Salad with Mustard Seed and Cucumber and served with a Mint Raita
• Wood-roasted Sea Bream rubbed with a Mild Goan Masala on a Bed of Cinnamon & Coconut Rice with a Red Curry and Spinach Sauce
• Lamb Massala marinated in Mild Indian Spices and Yoghurt served with Lemon Rice and Coconut Curry Sauce
• Spicy Goan Swordfish Steak cooked with Lime and Coriander served with a White Onion, Pineapple & Mint Relish and Warm Naan Bread
• Aloo Gobi and Paneer Skewers (Potato, Cauliflower and Indian Cheese). Served with a Crunchy Green Salad, Mango Salsa and Minted Cucumber Raita

THAI

• Monkfish marinated in Green Chilli, Garlic, Ginger, Lemongrass and Lime Leaves served with Peppers and Coconut Rice and Green Curry Sauce
• Sirloin of Beef marinated in Tamarind and Lime Zest served with Potatoes cooked in Massginon Curry Sauce with a Crunchy Carrot and Bean Sprout Salad with Peanuts

FRENCH

• Wood-roasted Duck Leg Confit on a Salad of Cannalonni Beans with Smoked Bacon, Chicory and Baby Red Chard with a Lemon Thyme Dressing
• Grilled Neck of Lamb Fillet marinated in Garlic, Rosemary and Red Wine with Sweet Potatoes & Celeriac Dalphinoise and Green Beans
• Fillet of Beef with Bearnaise Sauce and Shoestring Fried and Green Salad
• Classic Salad Niçoise with Seared Tuna, Fine Green Beans, Anchovies, Egg, New Potatoes, Red Onions and Olives dressed with Virgin Olive Oil

ITALIAN WITH A TWIST

• Wood-smoked Salmon with a Vivid Green Salad Salsa
• Pea, Mint & Smoked Haddock Risotto grilled Courgettes and Watercress Salad
• Chargrilled Squid on a bed of Lemongrass, Chilli, Coriander and Ginger Risotto marinated in Fresh Herbs and Lemon Zest with a Crunchy Salad and Lime Dressing

FUSION

• Salmon glazed with Tamari, Sake and Palm Sugar served on a bed of Lemon, Saffron and Butternut Squash Risotto with Baby Bok Choy
• Grilled Scallops marinated in Tequila, Lime, Mint and Chillies served with Charred Potatoes, Toasted Almonds and Wild Rocket
• Roasted Field Mushrooms served on a bed of Butternut Squash & Saffron Risotto topped with Chinese Broccoli & Roasted Tomato, Oregano & Red Onion Salsa
• Grilled Smoked Haddock with Shoestring Fries, Mixed Baby Leaves and Homemade Bearnaise Sauce

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