Fragrant butternut and ginger soup sip with honey roasted prawn
Courgette blini topped with smoked salmon and lime crème fraiche garnished with dill
Home made duck and Thai vegetable spring roll with a sesame sweet chili dip
Roasted vegetable swirls topped with hummus, oven roasted baby tomatoes and crumbled feta
Fresh oysters with Tabasco and a balsamic red onion reduction
Please choose 2 of the above items
Starters
Double cheese Soufflé tart topped with sesame roasted vegetables drizzled with dill lemon vinaigrette
Buffalo mozzarella and plum tomato stack with fresh basil drizzled with a balsamic reduction and herb oil
Parma ham, melon and basil spikes on a salad of rocket, roasted baby tomatoes and baby beans drizzled with a balsamic honey reduction
Smoked chicken, roasted butternut and brie phyllo parcels on a bed of spring leaves with a tomato chili jam drizzle
Salmon, aubergine, lemon crème fraiche wrap with toasted black and white sesame seeds, wild rocket oil and roasted red pepper coulis
***
Home made potted breads with butter balls
Fish Courses
Home made salmon fishcakes on a bed of paper thin julienne vegetables with an Oriental sauce
Fragrant roasted line fish on a bed of egg noodles and wok fried greens with a light Thai green curry coconut coriander sauce
Fillet of salmon on fresh pea and mint puree with Saffron, lime, chili butter
Crispy potato basket filled with herb crumbed Falklands calamari dotted with a rocket and lime aioli
Tempura prawns on a salad of courgette ribbons and watercress with a citrus chilli drizzle
***
Home made sorbet
Main Courses
Roasted beef fillet accompanied by a stack of autumn vegetables with sweet potato mash and a red wine jus
Chicken breasts rolled with salsa Verde on roasted tomato and basil infused risotto cake with baby beans and creamy whole grain mustard sauce
Roast rack of lamb with a parmesan rosemary crust served on a bed of rustic mashed potatoes, summer vegetables with an orange infused sherry jus
Roasted chicken breast with a potato spring onion crust served on a bed of wok fried vegetables with a creamy mustard dill sauce
Spiced rack of lamb on a bed of fragrant cous cous with sultanas, pine nuts and apricots served with green vegetables and a light cucumber mint yoghurt sauce
Roast fillet of beef on a potato spring onion rosti with honey roasted vegetables and a port and blueberry reduction
Desserts
Trio of little chocolate cups filled with white, hazelnut and dark chocolate mousse on a berry coulis garnished with mint and fresh berries
Caramelised apple and pistachio frangipane tart with mascarpone and an Amarula drizzle
Individual Cherry and orange baked cheese cake dusted with icing sugar garnished with mint
Hazelnut chocolate torte with fresh cream and a chocolate cinnamon twist
Spicy apple, nut and sultana strudel served with mascarpone and almond praline
Espresso crème Brule cups accompanied by home made chocolate pecan shortbread stars
Please choose 3 of the above – will be done as miniatures
Cheese Course
Brie and gorgonzola accompanied by preserves, grapes and home made oat cookies
