Cold Canapés

Chicken Liver Paté on Granary Toast finished with a Black Olive
Smoked Salmon on Granary Squares with Chive & Cracked Black Pepper Finish
Tomato, Basil and Mozzarella in Balsamic and Olive Oil on Bruschetta (v)

Hot Canapés

Mini Cumberland Sausages with a Honey and Sesame Glaze
Red Onion Confit and British Stilton Tartlets (v)
Mini Vegetable Spring Roll with Thai Chilli Dipping Sauce (v)

Main Course

Marinated Pan-seared Rump of Lamb with a Red Wine and Orange Sauce
Dauphinoise Potato and Green Beans in Courgette Ring

Brixham Haddock Fillet with a Parmesan and Tartar Crust
Chablis Cream Sauce, New Potatoes and Green Beans in Courgette Ring

Individual Wild Mushroom Filo Parcel with a Cream, Mushroom and Brandy Sauce
Served with  New Potatoes and Green Beans in Courgette Ring

Trio of Dessert served

Crème Brûlée
Lemon Mousse layered with Raspberry Coulis
Warmed Chocolate Brownie with a Rich Dark Chocolate Sauce

Coffee Station

Tea/Coffee and Luxury Chocolates