Spring & Summer

Finger buffet menu

– Mixed seasonal tartlets
– Spinach, feta and mint roulade with tomato and herb filling
– Courgette and halloumi fritters with pea and mint guacamole
– Summer vegetable pakoras with minted sauce
– Tarragon and crab spicy fish cakes with mango salsa
– Charcuterie and pesto focaccia with olives and babbaganoush
– Preserved lemon and cumin free range chicken cakes
– Minted pork koftas with yellow pepper harissa dip

Canapé menu

– Free range piri piri chicken bites with tzatiki dip
– Trout, lemon and dill filo baskets
– Chorizo, roasted red pepper and basil blinis
– Feta in sesame seeds with mint and olive skewers
– Seasonal fish ceviche with chilli and mango salsa served in a scallop shell
– Sun dried tomato and parmesan palmiers with cheese twists and dips
– Pork rillette on crackers with red onion marmalade
– Seared scallops wrapped in streaky bacon

Fork buffet menu

– Tarragon and mustard rare roasted beef with harissa summer vegetables

– Free ranged rolled chicken in pesto and lemon on antipasti vegetables
– Salmon, crayfish and prawn terrine with lemon and dill dressing
– Poached saffron salmon with spinach, cherry tomato and minted salsa
– Courgette, lemon and basil poppyseed tart
– Spinach, feta and ricotta filo slice on roasted vine tomatoes and rocket platter
– English new potato salad with salsa verde dressing
– Giant cous cous salad with sumac roasted tomatoes and halloumi
– Spicy two bean salad with fresh summer herbe
– Beefy tomatoes with herb and horseradish dressing
– Courgette, hazelnut and rice salad
– Little gem lettuce with parmesan and lemon dressing
– Mocha mousse with honeycomb and summer fruits
– Raspberry and lemon curd roulade
– Lemon and boozy cherry frangipane tart