Fish*

Hot

Seared queen scallops with chorizo oil and pea puree
Pan-fried cod cheeks with a warm Parma ham salsa
‘Hot smoked’ salmon remoulade on a lightly curried potato cake with black
mustard seeds
Thai spiced fish croquettes with a sweet chilli dip
‘Themed’ cones of beer battered smoked haddock with triple cooked chips and
homemade dips.
King prawns with a Szechuan pepper sauce and sesame seeds

* Lime food design only uses fish from sustainable sources

Cold

Smoked salmon blini with avruga, sour cream and dill
Smoked mackerel rillette, candy striped beetroot on a cucumber round
Tiger prawn marinated in garlic, chilli, ginger, lime and coriander
Seared Ahi tuna on sourdough with pickled ginger and coriander
Potted Crab and brown shrimp with cornbread
Smoked salmon sushi with wasabi mayonnaise and sesame soy dip

Meat

Hot

Seared fillet of beef with pearl barley risotto and garlic foam
Spicy Beef teriyaki puff pastry ball
Confit shoulder of pork on a mini sweet potato cake with spiced apple puree
Spiced lamb cannon on herb shortbread with a smoked garlic potato puree
Warm confit leg of duck with honey, hazelnuts, shallot puree and crisp pancake
Tarragon chicken skewer wrapped in bacon with a spicy red onion pickle

Cold

Ham hock and smoked chicken terrine with brioche croute and plum puree
Venison tartare with foie gras mousse and orange compote in a puff pastry square
Artichoke puree with confit red onion, crème fraiche and crispy Parma ham
Smooth duck liver parfait with mandarin puree on toasted brioche
Shredded lemon chicken remoulade with chervil and poppy seeds in a pastry cup
Kiln smoked chicken with red onion and mango salsa in a pastry cup
Carpaccio of venison on a Parmesan topped crisp with a smoked
horseradish cream
Mini Yorkshire pudding with pink roast beef, horseradish cream and mange tout

Vegetarian and dairy

Hot

Roasted butternut squash wrapped in filo with an orange scented yoghurt dip
‘Newspaper’ cones of breaded falafel with a sweet chilli sauce
Warm pea soup in a glass shot with a coconut froth
Mini potato and feta polpette on a cucumber round with tzatziki
Lemon scented halloumi coated in panko with a lime dip
Chickpea fritter topped with pineapple and mint salsa with yoghurt
Mini carrot and sweet potato cake with coriander dip

Cold

Black olive tapenade en croute with mange tout
Wild mushroom ragout with chive in a filo pastry cup
Goats cheese tian with sweet red pepper and malted onion
Thai roasted vegetables with plum sauce in a pastry cup
Blue cheese sable with pear puree
Vegetable sushi style bite with wasabi mayonnaise and sesame soy dip
Chilled gazpacho soup in a glass shot with a cucumber and cherry tomato spike
Chilled pineapple and chilli soup in a glass shot with a fromage frais froth

Sweet canapes

Mini chocolate cup with raspberry cream and fresh kiwi
Cherry and almond frangipane tartlet with Chantilly cream
Mini classic crème brulee
Lemon posset with fresh cream and honeycomb
Traditional Eton mess with fresh strawberry’s in a dark chocolate cup
Mini cubes of triple choc brownies with marshmallow
Assorted sweet palmiers
Mini dark chocolate truffle cakes with sesame tuille
Mini macaroons