Cold Starter Canapés:

• Pork terrine with plum jam on toasted crostini

• Fresh crab with chilli, lime and coriander on focaccia toasts with micro herbs

• Mini savoury scones with soft goat’s cheese, fig and chives (v)

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Hot Starter Canapés:

• Chorizo sausage, halloumi and olive tapas skewers.

• Mini duck pancake rolls with spring onion dip

• Mini Yorkshire pudding with stilton and garlic mushrooms (v)

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Hot Starters:

• Soup: leek & potato, smoked bacon and chives

• A vibrant king prawn salad with citrus leaves and a sweet chilli dressing

• Rillette of beef with piccalilli, onion jam and toasted focaccia

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Main Courses:
• Twice cooked slow roasted shoulder of pork, apple puree and cider gravy

• Pan fried cod, cauliflower cheese puree and sauce vierge

• Gruyere and caramelised onion, soft set tart (v)

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Desserts:
• Rich chocolate and salted caramel tarté with vanilla cream

• Lemon posset, elderflower Jelly, honeycomb

• Toffee apple pie with butterscotch sauce and vanilla crème.