Canape Menu Autumn 2020​

Cornish crab and Gruyère beignet, red chilli jam.
Mackerel tartar, crispy potato basket, horseradish crème fraîche.
Roasted scallop and prosciutto, cauliflower purée.
Seeded ficelle, whipped goats cheese, black olive, golden beetroot.
Roasted squash and sage arancini, crispy sage leaves.
Parmesan shortbread, buffalo ricotta, confit tomato.
Parmesan and thyme-crusted lamb breast, red pepper coulis.
Confit chicken skewer, tarragon and mustard rapeseed mayonnaise .
Olive oil croûte, truffled artichoke, rare beef fillet, parmesan

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