Canapes- Meat Skewered Herb Guinea Fowl served with Bread Sauce
Shepherds Pie (lamb) with a Cheese & Leek Crust
Skewers of Spiced Fillet of Aberdeen Angus Beef with Béarnaise Sauce to dip
Roasted Cocktail Cumberlands cooked in Chilli and Onion Jam
Mint Marinated Lamb Skewers with Tahini and Honey Dip
Tiny Tartlets filled with Parsnip Puree, Duck Confit and a Deep Red Wine Jus
Bamboo Skewer of Chicken with Sage and Spec, Lemon Aioli
Peking Duck Wontons, deep-fried and served with Delicious Spicy Plum Sauce
Canapes- Fish Salmon in Tempura Beer Batter with French Fries Wrapped in little `Hello` cones
Herb Baked Queen Scallops served in their Shell
Salmon and Dill Fishcakes with a Dill Sauce to dip
Little `Fish Pies` with Sea Bass, Prawns and Peas Topped with the creamiest Mash
Crispy Spiced Crab and Cream Cheese Wontons
Harpooned Tuna with Soy, Mustard, Lime and Coriander
Prawn and Chorizo Skewers served with Lemon Aioli
Grilled Monkfish with Chilli & Lime, Cucumber Yoghurt dip
Canapes- Vegetarian Twice Baked Goats Cheese Souffle
Roasted Butternut Pumpkin, Ricotta and Sage Wontons
Gorgonzola, Potato and Sage Tartlets
Asparagus Risotto served in Chinese spoons finished with Shavings of Parmesan
Roquefort Tartlets with Red Onion Marmalade
Puff Pastry Tartlets filled with Wild Mushrooms in a Madeira Cream Sauce
Spring Vegetable Fritata topped with Smoked Garlic Mayonnaise
