Sautéed Field Mushrooms Flamed with Brandy,
finished with

Cream & served in a Puff Pastry Casket

 

King Prawns Stuffed with Mozzarella Wrapped in

Pancetta served with Basil Pesto Dressing

 

Courgette Flower stuffed with a Light Salmon
Mousse served with a Garlic Cream Sauce

 

Filo Purse of Fresh Crab with a Tomato &
Coriander Coulis

 

Warm Asparagus Mousse served with a Chervil
Butter Sauce

 

Spicy Crab Cakes on a Pumpkin Oil Salsa

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