CANAPE MENU

Cold

Flatbreads, labneh, roast figs and mint

Round radishes, seaweed butter

Crab doughnuts, pickled cucumber

Ceviche of scallop, avocado and gazpacho vinaigrette

Pikelets, cured sea trout and horseradish

Smoked steak tartare, crisp potato

Open sandwich of smoked venison, anchovy remoulade and pickled onion

Crisp chicken skin, sweet corn, tarragon and pickled mushrooms

Hot

Arancini of porcini and aged parmesan

Fritelle of spinach, ricotta and nutmeg

Berkswell and fine herb custard, asparagus soldiers

Prawns with pancetta and sage

Butter poached lobster, three-cornered garlic

Oxtail croquette, English mustard mayonnaise

Scrumpets of lamb breast, mint and redcurrant

Five spiced pork belly, palm sugar