Bowls of Nuts and Spiced Olives for the Bar
Hors D’oeuvres – Butlered
Wild Mushroom Risotto Cakes, Watercress Aioli
Mini Thai Samosas, Mint Dipping Sauce
Imported Scottish Smoked Salmon, Brioche Rounds, Dill Remoulade
Thyme Marinated Juicy Hangar Steak, Crouton, Cabernet
Coriander Seared Tuna, Daikon, Wasabi Caviar

Citrus Grilled Shrimp on a Bed of Baby Spinach, Roasted Fennel, Carrot, Orange Segment, Raspberry Vinaigrette

Lemon Sorbet Presented in a Martini Glass, Lemon Shavings, Mint

Rosemary Marinated, Pan Seared, Organic Free Range Duck Breast
Port and Red Wine Sauce
Parsnip and Cauliflower Puree
Lemon Grilled Asparagus
Fresh Rolls Butlered to the Table
Sweet Creamery Butter
Herb Infused Olive Oil

*vegan vegetarian available on request

Fresh Winter Pear and Ginger Tart
Molasses Whipped Cream
Fresh Brewed Coffee, Regular and Decaffeinated, French Roast
English Tea
Cream and Sugar