Starters

Starters will be served to the table but if you would rather a more informal affair, why not look at the canapés

COLD

• Farmhouse Pate 

A coarse pate served with a side salad, pickle and toasted bread

• Chicken and Bacon Ceasar Salad

Freshly cooked chicken, streaky bacon and avocado on a fresh bed of salad lightly dressed in a caesar dressing

• Oriental Duck Salad

Succulent duck breasts served on a fresh bed of salad, cherry tomatoes and spring onion, served with a soy ginger and honey dressing

• Turkey and Avocado Toasts

Slightly spiced and seasoned avocado on toasted ciabatta topped with turkey

• Salmon and Prawns with dill and lime aioli

Fresh smoked salmon and king prawns scattered with dill and served with a wedge of lime and homemade lime aioli served with granary bread and butter

• Mezze Plate

Kofte Kebabs and  falafels served with hummus, tzatsiki, olives a rocket salad sprinkled with feta cheese and served focaccia and flatbreads 

• The Ultimate Prawn Cocktail

King Prawns served in a glass bowl with fresh watercress, avocado, cucumber and lime topped with fresh marie rose sauce with a hint of tobacco, worcestershire and hint of brandy

• Spiced Potted Crab

Individual Potted Crab served with a side salad fresh bread and butter

WARM

• Rich tomato soup with pesto (V)A homemade tomato soup served piping hot with a swirl of pesto and soured cream and a scattering of basil leaves.  served with fresh bread and butter
  

• Butternut Squash and Sweet Potato Soup (V)

A slightly spiced homemade butternut and sweet potato soup served with fresh bread and butter

• Chorizo and Chickpea Soup

A homemade hearty soup served with garlic bread

• Oriental Duck Spring Rolls
  

Duck spring rolls served with a vegetable noodle salad and oriental sauce

• Prawn Gyoza

Prawn gyoza fried or steamed and served with herbs and an oriental dip

• Chicken Skewers with a Satay Dip

Mini chicken fillets cooked on skewers served with coriander chopped peanuts and a fresh satay dip

• Halloumi Stuffed Peppers (V)

Roasted Red Peppers stuffed with vegetable couscous and halloumi cheese scattered with fresh parsley and served with mixed salad leaves and a slice of garlic bread