King Prawns wrapped in Mange tout with Sweet Chilli Dipping Sauce

 

Mini Filo Cups filled with Quails Egg topped by a Hollandaise Dressing on a bed of Julienne Lettuce

 

Array of Delicate Pastry Cups with a guacamole, hummus, and salsa

 

Cornetto of tartar Salmon with Wasabi Cream

 

Cherry Tomato and Mozzarella on a Parmesan Biscuit with Pesto

 

Barquettes of Chicken Liver Parfait with a Sweet Cranberry Relish

 

Gravlax on Pumpernickel with a Honey and Mustard Drizzle

 

Smoked Salmon Blinis with Sour Cream and Dill

 

Sundried Tomato and Feta Vol-au-vents

 

Miniature Vine Tomato and Pesto with Fresh Basil

 

Beef Carpaccio on a Chive Bellini with Truffle oil and Parmesan

 

Smoked Salmon Crown with Rye Bread, Greek Yogurt and Dill

 

Liver Parfait Apricot and Plum Chutney

 

Cherry tomato, buffalo mozzarella and basil skewers with truffle oil

 

Caramelized red onion, Gorgonzola and Rocket tartlets

 

Caramelised Red Onion and Goats Cheese Puff Tart garnished with Basil

 

Mediterranean Vegetables Grilled en Croute with Tapenade and Parmesan

 

Tuna & Salmon Nigari Sushi or Maki Roll

 

Spanish Gazpacho with Watermelon, Pineapple and a hint of Vanilla

 

Mini Filo Cup filled with fresh Devonshire Crab salad with Lime, Coriander and a hint of chilli

 

Brochette of Parma Ham, Galia Melon and Mozzarella

 

Hand Dived Scallop Tartare with Yuzo Lemon and Miso

 

Chicken and Apricot Roulade En Croute

 

Olive Oil Bruschetta topped with: Roasted Vegetables and Parmesan Shavings, Olive Tapenade, Cream Cheese and Crispy Bacon