Canapés Bubble, Sparkle and Canapes

Starter Confit Duck Terrine with Oriental Vegetables or Salad of Smoked and Kiln Roasted Salmon with Fennel and Apple Remoulade with a Watercress Mayo, Summer Leaves and Lemon Oil or Pan Seared Scallops, Black Pudding, Crispy Bacon, Apples and Hazelnut or Red and Yellow Beets, Spinach, Goats Cheese Tart with Summer Leaves and Herb Dressing

Appetiser Prosecco and Pasion Fruit Sorbet

Main course Honey and Soy Roasted Duck Breast served with Five Spice Mash

accompanied by Confit Peppers, Chilli, Ginger, Sauté Pak Choi and an Aromatic Jus or Fillet of Beef with Watercress Mousse, Potato and Celeriac Dauphinoise, Heritage Carrots,

Shallots and Vine Tomato Puree, finished with Red Wine Jus or Seared Sea Bass Fillet accompanied by Saffron and Crab Potato Cake, Sauce Vierge,

Green Beans and Samphire or Chargrilled Rump of Lamb with Saffron Couscous, Wrap of Mediterranean Vegetables

served with a Pomegranate and Honey Jus

Dessert Salted Caramel Brownie with a Warm Chocolate Shot, Strawberry and Clotted Cream Ice Cream or Raspberry Cheesecake with Limoncello Ice Cream or Trio of mini fine assorted cakes or Chocolate Fondant – Rich Chocolate Sponge with Liquid Centre served with Orange Curd,

finished with Raspberries and Devonshire Clotted Cream

Cheese Assorted Fine Selection of Cheeses, Crackers, Grapes and Jelly Chutney

Canapés Petit Four