seafood

galia melon and tiger prawn skewers

shetland crab, saffron crème fraiche and keta on melba toast

spoons with lime cured wild salmon, pea puree and creamy truffle oil

smoked salmon skewers with lemon and cracked black pepper

coriander and lime scone with smoked salmon and crème fraiche

hot pan fried shetland king scallop, home made ketchup and puree of peas

‘hot shot’ of smoked haddock veloute finished with creamed parmesan

blini topped with soured cream, shetland smoked salmon and avruga caviar

chinese spoon with flash fried salmon, butter bean mash, coriander broth

cardamon spiced flaked cod, stir fried pak choi, caramelised pineapple  

cucumber chunks with creamed dill cheese and smoked anchovy

meat and game

hot manchego and chorizo en croute

seared foie gras and preserved pear crostini

warm toulouse sausage, garlic and tomato mash

asparagus spears with serrano ham

warm hoisin duck and spring onion pancake

spoons with fried beef fillet, enoki mushroom and hot soy dressing

tartlet of duck parfait with golden sultanas soaked in brandy

hot mini beef wellington

hot steak and onion sausage topped with horseradish mash

hot venison chipolatas roasted in sticky redcurrant syrup

tartlet of goose liver pate with preserved apple and agen prune

boudin noir and onion confit crostini

baked ‘ boudin blanc’ with onion and parsley remoulade and pancetta

chicken

smoked chicken, crème fraiche and mango salsa tartlet

paupiette of maize fed chicken, chorizo and prunes with red pepper jam

warm corn fed chicken skewers roasted in hoisin sauce and black sesame seeds

paupiette of corn fed chicken and pistachio with spiced apricot

corn fed chicken, pine nut and onion seed kofta

vegetarian

warm oatmeal cookies with oven dried yellow cherry tomatoes and rocket pesto

baby mozzarella, cherry tomato and basil skewer

quince and feta skewers

tartlet with artichoke, garlic and truffle oil pate with shaved parmesan

crostini of caraway spiced onion jam and feta

hot shots of butternut squash soup

tartlet of creamed shitake mushrooms and tarragon

warm applewood smoked cheese and celery tart with apple chutney

mini choux with crushed chick pea and lemon filling and toasted sesame seeds

warmed tartlet of pancetta and arran blue

cambazola and marinated baby figs on oat biscuits

‘bruschetta’, warmed garlic fried toasts, sunblush tomatoes, torn basil, virgin olive oil

charred asparagus spears, hot parmesan velouté

sweet things

warmed blinis with lemon marmalade and lavender sugar

autumn fruit and champagne jellies

mulled wine and sundried cranberry jellies

marshmallows dipped in bitter belgian chocolate and roasted coconut

chinese spoon with creamy saffron rice pudding and candied pear

mini chocolate cup filled with zesty lemon and amoretti cream

honeydew melon box, greek yoghurt and strawberry muesli

savoury rose petal scone, vanilla mascarpone

blueberry, coconut and mascarpone macaroon