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Menu 1

Aubergine Wraps filled with Halloumi & Fresh Basil

Potato skins with Tarragon & Gruyere Cheese

Kung-Po Vegetables with Cashews served in Wafer-thin Pancakes

Roast Chestnuts with Apple & Sage served wrapped in Filo Pastry

Deep-fried Feta Cheese & Mushrooms in Beer & Caraway Batter

Dill & Horseradish Muffins topped with Herbed Cheese & Roast Cherry Tomatoes

Walnut rolls topped with  Brie & Red-Onion Marmalade

Fresh Asparagus wrapped in Wholemeal Bread served with Quails Eggs

Ciabatta  Bread topped with Roquette, Fresh Orange & Beetroot with Wasabi Dressing

Croissants filled with Caramelised Apple & Mascarpone Cream

Chocolate Torte laced with Brandy

Menu 2

Tomato & Basil Tart with Buffalo Mozzarella

Wild Mushroom Filo Purses

Oat Cakes topped with Normandy Brie & Cranberry Compote

Sweet Potato Scones with Paprika topped with Egg Mayonnaise & Alfalfa Sprouts

Vegetable Tagine with Chick Peas served wrapped in Tortillas with Minted Greek Yoghurt

White Bean Sausages served with a Sweet Pepper Concasse

Mediterranean Crostini topped with Pesto, Roast Artichoke & Parmesan Shavings

Tempura Vegetables served with Pink Ginger & Lemon Mayonnaise Dip

Persian Omelettes served with Stuffed Olives

White Chocolate Bread & Butter Pudding laced with Amaretti

Coffee & Walnut Sponge Cake

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