Starters & Hors D’oeuvres - Plated

  • Soup of the season
  • Piedmont roasted red pepper with feta cheese and basil oil dressing
  • Mediterranean vegetable terrine
  • Timbale of crab and avocado with salad garnish
  • Timbale of smoked salmon, avocado and fresh salmon tartare
  • Crab mousse with tomato and cucumber dill dressing
  • Smoked salmon mousse
  • Smoked chicken and asparagus salad with walnut oil dressing
  • Asparagus and lobster salad
  • ½ baby melon filled with prawn, tomato and melon salad with fresh mint dressing
  • Parma ham and melon
  • Prawn cocktail
  • Stilton, bacon and walnut salad
  • Coarse country pork paté or game terrine with onion marmalade and dressed side salad
  • Leek, bacon and goat’s cheese tart with walnut oil dressed salad
  • Mélange of seafood with tomato and rosemary cream sauce
  • Spinach and mushroom roulade with a tomato and herb sauce
  • Seared scallop and bacon salad with chive dressing
  • Smoked salmon and leek salad with quails eggs and smoked cod’s roe sauce