This year, we are adding a new dimension to your canapé party, by offering a tantalising Spring/Summer tasting plate as an addition to the flow of delicious bites.
Meat
The Blistering Caesar Salad Roast Guinea Fowl breast & Confit Leg marinated in Lemon Thyme and Garlic with a Caesar-dressed salad of Baby Gem, Croutons, Pickled Sweet Anchovies, Quail's Eggs, Parsley and Pancetta Crisps
Bresaola Italian Air-dried Beef with Wood-roast Beetroot and Rocket, dressed with Horseradish & Chive Sour Cream and a Garlic & Basil Oil Crostini
Wood-roast Quail Breast cooked in a Ras al Hanout & Yoghurt Marinade and topped with a Pomegranate & Ginger Glaze served on a a Broad Bean, Fresh Petit Pois & finely sliced Mangetout Salad and a Mint & Pistachio Dressing
Mezze Starter
Wood-roasted Artichoke and Asparagus with shards of Parmesan and Vintage Balsamic
Thinly Sliced Serrano Ham and Fresh Ripe Red Figs
Wood-roasted Red Pepper, Mozzarella and Basil
Meat Free
Wood-Roasted Aubergine Stack with Buffalo Mozzarella, Vine Cherry Tomatoes, Fresh Basil and Rocket, drizzled with Saffron Dressing and Roasted Red Pepper Oil
Chargrilled Asparagus served with a Baby Leaf Salad, poached Quails Egg, Shards of Parmesan and a Balsamic Reduction
Fish & Shellfish
King Prawn and Skewer of Tiger Prawns in a Gumbo Tomato Sauce on a Salad of Green Papaya, Spring Onion and Carrot with a Mango, Papaya, Mint and Poppyseed Salsa
Wood-fired Lobster Tail on Fir Apple Potatoes with Chives & Parsley and a Shaved Salad of Fennel, Lemon, Pink Peppercorns & Mixed Shoots with Lemon, Dill & Sour Cream
Wood-fired Squid with Red Chilli, Garlic, Herbs, Rocket and Baby Red Chard served with a Zingy Green Salsa
In-house Hot-smoked Salmon with Scallion-Wasabi Potato Cake, dill & cucumbers in yoghurt and a fennel, lemon & green olive salsa
Diver-caught Scallop cooked and served in its shell with Chives, Shallots and Tarragon, with Austrian Potato Salad dressed with Sour cream, Parsley and Sevruga Caviar
Grilled King Prawn marinated in Dill, Tarragon, Lemon & Garlic served on a scallion-wasabi potato cake, with a Saffron Lemon Dressing and a fennel, lemon & green olive salsa
Seared Tuna Loin with Mild Keralan Spices, Green & Pink Papaya, Crunchy Pepper & Spring Onion Salad with Tamarind Sauce and a Coriander, Coconut & Lime Dressing
Homemade Gravadlax of Large River Trout topped with a Deep-fried Tempura Oyster and served with a Celeriac, Parsley, Mild Chilli & Lime Salad