Sauted 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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