Canapés
Sea bass ceviche spoons with chilli, lime, cucumber and coriander
Wasabi shrimp with avocado on rice cracker
Smoked mackerel pâté on melba toast
Lemony king prawns wrapped with steamed mangetout
Gruyere cheese croustades with black olives (mini quiche cups)
Pork belly bites with BBQ dip
Chicken Satay
​Goat cheese and red pepper bruschetta 
Mini cheese & chive soufflés
Melon and prosciutto cocktail sticks
Prosciutto wrapped pear & Gorgonzola rolls with watercress
Quail Scotch eggs with mustard mayonnaise
Mini Yorkshire puddings with beef, horseradish and watercress
Sea basss ceviche spoons
​Oysters
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​Starter Course
Stilton and port stuffed mushrooms breadcrumbed with aioli dip
French onion soup with Gruyere cheese toast
Beef Tartare with a quail’s egg 
Twice baked cheese and chive soufflé with watercress, pear and pecan salad
Caramelised onion and Dolcelatte puff tarts with pear, walnut and watercress salad
Vegetable tempura with minted chilli yoghurt 
Steamed asparagus spears with hazelnut buttered crumbs with soft quails eggs and hollandaise
​ Goat cheese wrapped in bacon and pan seared served with rocket salad and roasted figs, dressed with balsamic dressing
Smoked salmon and asparagus terrine served with melba toast 
 King prawn tempura with soy and ginger dipping sauce 
Thai fish cakes served with mango, tomato and cumin salsa and Aioli
Warm Gorgonzola cheesecake with pickled beetroot and honey
 Salmon gravlax with cucumber salad and horseradish
Seafood cocktail with prawns, smoked salmon, king prawn, served with avocado sorbet
Seared local scallops served on celeriac purée with sautéed leeks, bacon, and wine cream sauce
​Monkfish and bacon on rosemary skewers with aioli and side salad
Chicken liver parfait with onion marmalade and toasted sour dough
Korean chicken with sesame and spring onion

Meat Course
7oz fillet steak, peppercorn sauce served with potato and Gruyère dauphinoise, prosciutto wrapped fine green beans and blistered balsamic tomatoes
Herbed rack of lamb served with a red wine jus, minted pea puree, fondant potato, vegetable medley
​Lamb shank with crispy parmesan crumbs, creamed potato, green vegetable medley
Devon pork belly, crispy crackling, served with creamed potato, apple puree, cabbage parcel
​Roast loin of venison with savoury fig tart, game sauce and kale 
Crispy skin chicken supreme with roasted garlic, tarragon and mushroom sauce served with summer veg medley
Chicken breast stuffed with Brie, tomato and basil served with roasted vegetable couscous
Seared breast of pheasant with black pudding, chestnut bubble and squeak and parsnip game chips
Beef or venison bourguignon served with mustard mashed potato and garlic cabbage
Duck breast with orange sauce, colcannon and swiss chard

Fish Course
Herb crumbed loin of hake baked, with steamed clams, beurre blanc sauce, baby vegetables, and sautéed potatoes
Loin of cod pan seared then finished with a golden herb ciabatta crumb, served with salsa verde, griddled vegetables 
Lemon sole fillets, crispy caper butter sauce served with sautéed potatoes and greens of the season
Bouillabaisse with crusty baguette
Grilled mackerel with couscous, roasted fennel, courgettes, peppers and tomatoes
Grilled Skate wing with crispy capers, butter sauce and seasonal vegetables
Charred octopus, Aji Amarillo sauce, confit tomatoes and peppers and quinoa salad
​Roasted monkfish with herb purée and mustard beurre blanc served with sautéed rainbow chard and seasonal greens
Seafood skewers served with, harissa mayonaise, salad and buttered new potatoes
Seafood linguini with garlic chilli, parsley & cherry tomatoes served with crusty bread and salad rucola
Lobster Thermidor with truffle fries and salad

Vegetarian & Vegan Course
​Spaghetti Norma with aubergine, tomato, ricotta, basil and pine nuts
Roasted sticky root vegetables on creamy polenta with parmesan, truffled mushrooms and salsa verde
Thai vegetable green curry with coconut rice
Nut roast with ratatouille and tender stem broccoli
​Roasted vegetable stack with melting Mozzarella drizzled with oil and balsamic served quinoa salad

Dessert Course 
Eton mess
Pineapple tarte tatin with coconut caramel sauce & vanilla bean ice-cream
Profiteroles with chocolate sauce
Sticky toffee pudding with clotted cream ice-cream
Lemon posset with thyme crumble
Lime cheesecake with pecan and ginger crust and raspberry coulis
Lemon meringue roulade with lemon curd, hazelnuts and raspberry coulis
Triple chocolate brownies with ice-cream
Rhubarb Crème brûlée 
Tiramisu
Apple tart- tatin with vanilla ice-cream
Chocolate lava pudding with Mascapone ice-cream
Coconut panna cotta with tropical fruit salad and passion fruit sorbet