Fish:

Home made Salmon & sea bass Gravalax on corn pancake
Kebab of king scallop & Bacon with fresh herb pesto
Red mullet & black olive tapenade on pain de campagne
Basket of Marinated red tuna with lime & lemon
Prawns and mixed spices doughnut with orange dip
Canadian lobster & caviar on tomato toast
Spoon of Cray fish and avocado mousse 
Stir fried monkfish with tamarin dressing
Scottish smoked Salmon and fresh salmon rillette on potato cake with caviar
Medallion of Lobster with asparagus on cocktail cream
Roulade of salmon with horseradish cream
Blue tiger prawn wrapped in sea weed with a hot spice orange dip

Meat:

Stuffed quail breast with sage & honey caramelised
Carpaccio of Lincolnshire beef filet with horseradish & Dijon mustard cream
Spring lamb with apricot in Lincolnshire honey 
Home made foie gras with warm brioche and Champagne jelly
Roasted Gressingham duck magret with grapes glazed in Rum
Mile feuille of parmesan with chicken cream
Mini pie of chicken and quail egg
Kebab of pepper & pork tenderloin with port jelly
Melba of Chicken liver mousse with raspberry
Char-grilled marinated chicken on herb pesto croustade
Black olive shortbread of Crispy bacon and avocado
Mini croquet monsieur

Cheese: 

Spinach & goat cheese turnover
Brioche of sun blush tomato & olive with cream blue cheese
Parmesan mille feuille with dill and St Maure
Mini Roquefort & walnut tartlet
Choux bun of stilton and mixed nuts

Vegetarian: 

Courgette kebab with tomato relish & baby carrot
Baby turnip with beetroot cream
Cappuccino of beetroot with lime foam (Served in espresso cup)
Crusty Mediterranean vegetable pie
Aumoniere of spinach and sun blush tomato
Sweet potato shortbread with avocado mousse