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 Bamboo pots 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

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