Sample seasonal canapé menu

Squid ceviche on Thai sticky rice with Asian basil
Pan seared queen Scallops on coriander, chilli & pineapple salsa on crisp tortilla (h)
Poached Cornish lobster tail on crispy brioche toast with dressed marsh samphire
Lemon & black pepper battered Langoustine tails with garden bearnaise (h)
Pan fried Halibut on curried celeriac remoulade with coriander shoots (h)
Cajun blackened Mackerel fillet with avocado & black eye peas salad
Salmon teriyaki skewers with a black sesame seed crust (h)

Vietnamese spiced guinea fowl with coriander & roasted peanut pesto (h)
Mini braised Gressingham Duck leg & juniper berry pies (h)
Slow cooked hampshire Pork belly on fennel confit with parsnip & fennel seed crisp (h)
Thai marinated Crispy fried welsh lamb leg with chilli, garlic & spring onion (h)
English breakfast marmalade marinated cumberland cocktail Sausages (h)
Rare roast mini ribeye with pink peppercorn & tarragon mustard on game chips (h)
Wild suffolk Rabbit terrine, pickled autumn vegetables on crispy sourdough toast
Cambodian beef fillet on green mango salad & crushed toasted cashews

Butternut Squash & sage arancini with Parmesan crust (h)
Soft boiled Quails egg on mini potato rosti with hollandaise
Beetroot carpaccio stuffed with welsh goats cheese & toasted cobnuts
Baked honeyed figs with basil & pine nut ricotta on basil biscotti
Wild mushrooms & nettles on toasted brioche with truffle & blue cheese glaze (h)
Swiss chard & gruyere tart with thyme infused pastry cases (h)

Honey & mustard Cumberland cocktail sausages (h)
Steamed pork dim sum with coriander chutney (h)
Mini quails egg Benedict with smoked Wiltshire ham (h)
Thai spiced suffolk chicken, lemongrass & chilli skewers with sweet chilli (h)
Cajun chicken & avocado salsa fajita baskets with sour cream
Rare roast Sussex beef crostini with fresh horseradish creme fraiche
Mini cottage pies with tomato ketchup (h)

North sea Smoked haddock & lemon hollandaise tart (h)
Cornish mackerel with pickled cucumber & dill
Loch Fyne smoked salmon tartar on homemade fennel seed soda bread
Thai spiced fish cakes with dipping sauce (h)
Crispy fried Vietnamese seabass with chilli, spring onion & garlic chips (h)
North Atlantic prawn & cherry tomato wrap with sweet chilli mayo
Chinese crispy prawns with chilli chutney (h)
Seared tuna nicoise salad spoons with lemon & basil oil

Chive pancakes stuffed with onion confit & creme fraiche
Oxford Blue cheese scones with cherry tomato chutney
Organic Godminster & leek tartlets with fig & apple chutney (h)
Wild forest Mushroom & truffle on toasted brioche (h)
Red lentil parfait with pickled autumn vegetables
Crispy vegetable wontons with sweet chilli sauce (h)
Red pepper & balsamic vinegar confit on crispy shortcrust pastry
Welsh goats cheese & watercress creme wraps with spicy sals

Sample Finger food menu - more substantial than canapés
Harissa marinated Sussex lamb koftas served with a minted yoghurt dip (h)
Homemade Suffolk pork, apricot & pine nut sausage roll with honey mustard dipping sauce (h)
Spiced Lebanese chicken skewers with baba ganoush (h)
Mini chorizo sausages wrapped in crispy flatbread (h)
Sussex rare rib of beef in yorkshire puddings with horseradish cream
Smoked bacon, tarragon mustard & organic Godminster cheddar tarts
Slow cooked shoulder of Hampshire pork stuffed pancakes with Bramley apple & English mustard sauce (h)

King prawns wrapped in Parma ham with garlic & smoked paprika (h)
Mini choucroute cups with fresh Cornish crab & celeriac remoulade
Loch Duart hot Smoked salmon, cream cheese & chive mini bagels
North Atlantic prawn, avocado & sweet chilli wrap with lime mayonnaise
Smoked north sea haddock & potato cakes with tartar sauce (h)
Selection of crispy prawns with sweet chilli dipping sauce
Thai spiced fish cakes with cucumber & coriander dipping sauce

Mini Oxford blue & red onion marmalade savoury cheesecakes
Spinach & barrel aged feta cheese filo triangles (h)
Roasted red pepper & fennel tarts with crumbled goats cheese (h)
Vietnamese spring rolls with sweet chilli dipping sauce
Sweet potato pakoras with mango chutney (h)
Mini onion bhajis with mint & cucumber raita (h)
Sweetcorn fritters with ranch style dipping sauce (h)

Bowl food menu - starter size dishes
Thai beef massaman curry with coconut & lime leaf braised jasmine rice
Italian veal meat balls in a rich tomato & oregano sauce with pappardelle pasta & shaved parmigiana
Fillet of beef Vietnamese salad with crushed peanuts & coriander dressing
Free range Hampshire pork belly, crackling, fennel mashed potato & cider jus
Organic Suffolk chicken tikka on cucumber salad with crispy shallots
Slow cooked shoulder of lamb hotspot with parsnip mash

Loch Fyne Salmon fish cakes with a watercress & cream cheese sauce
Thai crab & green mango salad with a spicy chilli dressing
King prawn Goan curry with braised basmati rice & toasted coconut
Chargrilled West country mackerel fillet on fennel, new potato & horseradish salad
Cajun blackened monkfish on sweetcorn & pineapple salsa
Mediterranean fish stew with crisp ciabatta croutons & garlic aioli

Wild mushroom stuffed chive pancakes with a gruyere & truffle glaze
Spinach & ricotta parcels with a rich tomato & Kalamata olive sauce
Butternut squash & feta cheese calzone with dressed rocket & pesto
Welsh goats cheese & red onion marmalade stuffed jacket skins
Autumn roasted vegetable salad with toasted pine nuts & buffalo mozzarella
Broccoli & Oxford blue soup with walnut loaf croutons

Sample sweet canapés menu
White chocolate shots with mint sugar & dark chocolate mint sticks
Passion fruit panna cotta with lime foam
Mini salted toffee cox apples
Poached vanilla king edward pear with caramel walnuts
Mini cornish custard tarts
Clementine jelly in satsuma sherbet with a tangerine tuille
Quince tart tatin with Roquefort cream
Miniature bread & butter pudding with creme anglaise
Mini bakewell tarts with clotted cream
Satsuma syllabub with cranberry compote
Ginger & white chocolate cheese cake with poached rhubarb
Chestnut creme stuffed pancakes with whiskey toffee sauce