OAK SMOKED SALMON , CRUSHED BEETROOT & HORSERADISH CRÈME FRAICHE
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CORONATION CHICKEN WITH FRESH MANGO
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CHINESE DUCK & PLUM SAUCE FILO BASKETS
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ASIAN BEEF SALAD IN A CRISP PASTRY STAR
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BRIE & CRANBERRY TARTLETS
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QUAILS EGG ON BLUE CHEESE MOUSSE WITH PANCETTA
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BAKED TORTILLA CUPS FILLED WITH CHORIZO SALSA
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PARMA HAM , MOZZARELLA & SUN BLUSHED TOMATO FOCACCINE
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THAI FRAGRANCED WHITBY CRAB TARTLETS
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FRESH WATER CRAYFISH , GUACAMOLE & SALSA
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RARE FILLET OF YORKSHIRE BEEF WITH HORSERADISH MOUSSE
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FOIE GRAS WITH SPICED FIG ON BRIOCHE
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GARLIC TIGER PRAWNS
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CHARGRILLED TUNA LOIN WITH NISCOISE VEGETABLES
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CHARRED LOIN OF LAMB , ON SWEET MINTED PEA PUREE WITH CUMBERLAND SAUCE
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PAN SEARED SCALLOPS ON CHORIZO WITH SWEET PEPPER TAPENADE
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PHEASANT SUPREME WITH WILD MUSHROOM COMPOTE
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DUCK TERRINE WITH CARAMELISED ORANGE
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GOATS CHEESE & CHARRED VEGETABLE TART
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PRAWN COCKTAIL CUPS