MENU A

(canapés)

Crab cakes with a watercress & nettle velouté

Creamed smoked trout and horseradish croustades

Griddled garlic and chilli king prawns with saffron aioli

Pan-fried miso-glazed scallops

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Roasted fillet of beef with potato rosti and madeira sauce

celeriac mash & buttery cavolo nero / kale

Chicken supreme, sauteed potatoes, chive buttered kale & a chablis sauce

Butternut squash and apricot tagine with a Moroccan-style gravy

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Sharing pudding platters – including mini chocolate and lemon tartlets, macarons and raspberry meringues

MENU B

(canapes)

Ricotta, fig and prosciutto crostini

Chicory cups with prawn & mango finished with lime & coriander

Warm brie tartlets with balsamic onion jam

Chicken and tarragon vol au vents

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Steak frites with crispy skin-on fries

(with chimichurri, blue cheese or peppercorn sauce)

Wild mushroom lasagne & green salad

A Boo Bowl

Jasmine rice, shredded kale & salad, edamame beans – served with a Bhudda bowl sauce,

topped with crispy shallots, pumpkin seeds, spring onions, sliced chilli (optional) and sesame seeds

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⁠⁠Profiteroles with cream

Amalfi lemon tart with raspberries & Chantilly cream­

MENU C

Seafood sharing cold platter

(Cornish lobster, crab, tiger prawns, home-cured gravadlax oysters

with aioli and bloody mary dip)

French Onion and Gruyère tart

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Osso Bucco with gremolata served on a bed of creamy polenta

Chicken Milanese & Gaucho salad

Courgette and Scamorza ravioli with a pea and nettle veloute

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Cranachan with mascarpone, toasted oats, raspberries & honey

Profiteroles with chocolate sauce and