Foie gras, foccacia with a sweet apple and cider pickle

Traditional Beef Wellington *

Carpaccio of beef, basil purée with parmesan and tomato

Roasted breast of duck, potato rosti, and spinach, finished with black cherry glaze*

Smoked chicken with pepper and chilli in a filo crisp

Wild mushroom polenta cake with prosciutto, sundried tomato and mozzarella

Lamb Dansak with jewelled rice in a spoon*

British game pies*

Rice paper rolls filled with a thai beef salad

Pork & leek sausages with creamy mash and fried onions*

Wild mushroom and pheasant tartlets *

Smoked salmon on rye bread, crème fraiche and caviar

Thai Fish cake with lime & ginger pickle*

Seafood risotto on melba toast and citrus dressing*

Fresh Whitstable oysters complemented with lemon and fresh herbs

Garlic and chilli marinated tiger prawns on a spring onion blini

Smoked Haddock and leek tartlet*

Celeriac mousse with sea bass crisp

Bloody Mary oyster shots, cucumber and black pepper

Spiced mussels with a crispy noodle salad

Scallops & chorizo on a parmesan crisp

Roasted winter vegetable frittata with humous and black olives

Dolcelatte and walnut mousse, red onion and chilli chutney

Tagine of pumpkin, apricot and thyme tartlet *

Chilled potato and leek broth with a walnut toast

Whipped goats cheese with cranberry & basil jam

Soy roasted tofu served on a sesame cracker with corriander and chilli relish

Cracked pepper shortbread, quince jelly & mature cheddar

Caesar salad on a beetroot crisp

Char-grilled pepper & Halloumi on a ciabatta croute *

Tiramisu

Jasmine tea crème brûlée with poached saffron pear

Caramelized lemon torte

Apple crumble with clotted cream*

Chocolate, rum raisin croute

Chocolate & walnut ganache

Pineapple tarte tatin with crème anglaise

Passion fruit mascarpone cheesecake

Butter shortbread with toffee apple



*Also available as hot canapés