Chicken Liver & Foie Gras Pafait with a liquid Madeira Jelly

Warm Stilton, Walnut, & Grape Quiche topped with a dressed baby Spinach Salad

Pear, fresh Fig & Roasted Pine Nut Salad topped with Grilled Halloumi with a Lime & Caper dressing

A hot Tomato filled with Mozzarella, Shallots, & a Green Pesto Rice.

Poached Saffron Pear, Gorgonzola, & crispy Prosciutto Tart with a Roast Cashew and Rocket Salad

Spinach, Ricotta & Red Pepper Roulade with a Cucumber vinaigrette

Canadian Lobster with a Roasted Pepper & Mango salad, accompanied with an aged Balsamic reduction

Ceviche (a delicate combination of Peppers, Red Onion, Avocado, Fresh Coriander, Lime Juice, Tabasco & Smoked Fish).

Potted Shrimp with a brown Crabmeat Mayonnaise

Smoked Haddock & Blue Cheese Flan with a Wild Mushroom Salad

Oriental Duck Salad with a Plum & Port Reduction

Salmon Mousse, Gravad Lax with toasted Brioche & a Mustard & Dill sauce

Pepper Basket filled with Black Grapes, Feta Cheese, Rocket, Curly Endive & Sun Dried Tomatoes

Tomato & Roast Pepper Gazpacho with condiments & wild Rocket

Creamy Cauliflower Soup with Pan fried Paprika Potatoes & crumbled Blue Cheese

Smoked Salmon fillet with Fresh Pineapple salsa

Avocado & Sweet Red Peppers Pate with Sesame Filo Wafers

Moroccan Lamb stuffed with Cous Cous, Aubergine, Peppers, Rosemary, Harissa, Garlic & Red Onion. served with a Rosemary Jus

Roasted chicken on a bed of wilted lettuce, shallots, peas, French green beans coated in a cheese and champagne sauce.

Loin of Lamb stuffed with Stilton, Shallots, Bacon, Garlic & Spinach served on a bed of Garlic & Herb Mash with Roast Vegetables & Red Currant Sauce

Lamb Cutlets with sweet Gravy, roasted vegetables, Potato Rosti & Parsnip Puree

Pork with Pumpkin roasted in Maple syrup and served with a Chorizo and English Apple Jam

Pan Fried Duck Breast served with Roast Parsnips & a Port, Brandy & Vanilla Sauce

Noisettes of Lamb with a Parmesan & Basil crust married together with Cinnamon Red Cabbage & Crushed Potatoes

Pot Roast Boneless Quail with a Plum & Raisin Stuffing

Breast of Chicken stuffed with Spinach, Garlic, Wild Mushroom, Smoked Bacon & Shallots wrapped in Parma Ham & served with Butter Beans sautéed in White Wine, Garlic, Bacon & Black Olives.

Braised Lamb with Minted Red Cabbage & a Wild Mushroom Sauce

Chicken Breast stuffed with Stilton, Garlic, and Shallots. Served on a Cabbage parcel of Saffron Rice, Chorizo Sausage, Peppers and Garlic with a Morel & Champagne Sauce.

Chilli Marinated Lamb with Parsnip Mash and Cinnamon Onions

Fillet of Beef with a Wild Mushroom & Thyme stuffing wrapped in Shortcrust Pastry

Lamb stuffed with Olives, Almonds, Sherry soaked Raisins & Orange served with Dauphinoise Potatoes and Lavender Honey Scented Gravy

Fillet of Beef sautéed in Red Wine served with honey glazed Carrots, Garlic & Chive Mash, topped with a Red Onion Marmalade and Barolo

Chicken Leg stuffed with Walnuts, Chicken Livers, Nutmeg and freshly grated Parmesan served with Ratatouille Nicoise

Sugar cured fillet of beef with Chinese Vegetables and Buckwheat Crispy Noodles

Pan Fried Sea Bass with Sautéed new potatoes, Chorizo and Aubergine Caviar corralled by a Red pepper Purée

Pressed Belly Pork with baby Apples Turmeric Anya and a black Pudding Puree

Creamy Chablis, Courgette & Wild Mushroom Risotto drizzled with saffron oil and a Parmesan & Basil Mayonnaise

Mushroom Risotto with Garlic, Parsley & Thyme

Tomato, Roast Pepper & Smoked Cheese Tartlet with an Oven Baked tomato & Wild Rocket salad

Sweet Pepper stuffed with Dates, Cous Cous and Moroccan spices topped with Garlic Brushcetta and complimented by Fresh Figs

Palm Sugar Roasted Vegetables in a Coconut Thai Sauce

Belgian Chocolate Mould filled with Summer Fruits, Vanilla Ice Cream (served to the table where Champagne is then poured over the fruits)

Passion Fruit Syllabub with Ratafias

Banoffee Pie with whipped Cream & a warm Strawberry Soup

Cranachan with Cinnamon Shortbread (A blend of oatmeal, whipped cream, raspberries, strawberries & Disaronno)

Glazed Lemon Tart with a fresh Mint Crème Fraiche

Meringue Gateau with Rosewater Cream & Summer Fruits

Summer Fruits in a Muscat Jelly Served with a Chantilly Cream & Raspberry Sauce

Profiteroles filled with a white Chocolate & Butterscotch Cream sat on a moat of Caramel Sauce

Brioche & Bacardi soaked Fruits Bread & Butter Pudding

Tiramisu with a coffee & Tia Maria Sabayon

Chocolate Tart served with a Crushed Strawberry Cream