Served in coloured Canape Bowls passed amongst the guests on aluminous stretchers
– Choose two prior to event.
Meat
Loin of Lamb marinated in Honey and Dijon Mustard served with Black Peppercorn Potato Chips and Wood Roasted Fennel, Mange Tout, Red Peppers and a Red Wine Jus
Lamb Masala Marinated in Mild Indian Spices and Yoghurt served with Jewelled Lemon Rice, a Coconut Curry sauce and Fresh Coriander
Sirloin Steak Bourguignon marinated in Red Wine, Port, Sage, Tarragon & Garlic served with Roasted Baby New Potatoes & French Beans
Coq au Vin style Wood Roasted Boneless Chicken Thigh cooked with Red Wine, Cognac, Fresh Mushrooms and Herbs de Provence served on a bed of Wild Rice Pilaf and Garlic Green Beans
Slow Roasted Confit of Duck cooked with Cracked Black Peppercorns, Orange Zest and Fresh Thyme served with a Potato Dauphinoise, Wood Roasted French Beans and Wedges of Summer Squash
Tarragon & Garlic marinated Chicken chargrilled and served in a Toasted Baguette with Boursin & Pancetta
Fish
Lemongrass, Chilli, Parsley and Ginger Risotto with Chargrilled Squid marinated in Fresh Herbs and Lemon Zest with a Crunchy Salad and Lime Dressing
Wood-roast Sea Bass cooked with Pernod, Fennel Seeds and Garlic served on a bed of Basil Mash topped with Wood Roasted Baby Carrots and Baby Leeks
Provençal Salmon cooked with Sherry Wine Vinegar, Tomato, Lemon, Fresh Chives, Tarragon and Basil served on Baby New Potatoes tossed in Extra Virgin Olive Oil and Rosemary, Wood Roast Peppers and Fennel
Tiger Prawns cooked in Boiling Olive Oil with Garlic, Red Chilli & Parsley served with Rustic Bread
Skewers of Monkfish, Spring Onion, Red and Yellow Peppers cooked with Ginger, Lemon Grass, Lime Leaves, Chilli and Palm Sugar served with Green Curry Sauce and Steamed Coconut Rice
meat free
Butternut Squash with a Warm Spice Crust, Goats Cheese, Spring Onions and Pumpkin Seeds served with a Black Bean and Pepper Salad and Coriander and Ginger Pesto
Chargrilled Bok Choi and Red Peppers marinated in Thai Lime, Chilli and Coriander Syrup served on a bed of Oriental Spicy Egg Noodle Salad
Wood-Roasted Root Vegetables Parsnips, Carrots, Red Onions, Beetroot and Leeks with Feta Cheese, Toasted Pecan Nut and Oregano Scented Oil
Roasted Field Mushrooms served on a bed of Butternut Squash and Saffron Risotto topped with Chinese Broccoli and Roasted Tomato and an Oregano and Red Onion Salsa
Pimentos de Pico Traditional Grilled Spanish Peppers with Fresh Basil served on a bed of Paella cooked with Wood-Roasted Vegetables and Saffron