Hospitality

1
Evening Canapés
Chefs choice of eight from the following
selection Monkfish wrapped in Parma Rosemary
(Hot) Marinated Chicken with Mango Chutney on a
small Naan Bread (Hot) Prawn Filo Pastry with
Tomato Salsa (Hot) Poached Quails Eggs on Black
Pudding with Hollandaise Sauce (Hot) Miniature
Toad in the Hole with Grain Mustard (Hot) Grilled
Scallops wrapped in Bacon (Hot) Pan Fried Mullet
on Lemon Pastry with Vanilla Sauce
(Cold) Carpaccio of Beef on Crustini with Lime
Salsa (Cold) Chicken Asparagus Roulade with
Chilli Dressing (Cold) Pan Fried Fillet of Lamb
Roast Peppers on Specialty Bread (Cold) Roulade
of Parma Ham, Cream Cheese Asparagus
(Cold) Vegetarian Roast Cherry Tomatoes on a
Potato Rosti with Parmesan (Hot) Potato Latkes
with Sliced Apple Puree (Hot) Baby New Potatoes
filled with Brie Mushroom (Hot) Roast Vegetable
Tart with Guacamole (Hot) 8.50 per person
Hospitality