1. Canapés
Seafood ceviche corriander and lime
Marinated seared fillet of beef with a horseradish cream on a toasted croute
Shot of tomato soup with basil and vodka
Thai chicken skewers with nim jam dipping sauce
Leek and feta parcels with pine nuts
Speck with apple remoulade on pumpernickel
Starters
Light chicken & lemon soup with a fresh tarragon & crème fraiche
Caramelised pears with scallops, pea shoots and chorizo
Hot smoked salmon with crispy seaweed and a wasabi dressing
Pork and chicken terrine with pistachio nuts and an apricot jelly
Marinated forest mushrooms served on ciabatta crostini with chilli onion chutney
Home smoked breast of duck with a citrus salad, micro herbs and a lime dressing
Main course
Char-grilled breast of chicken with salsa verde, avocado salad, baby potatos & warm
asparagus
Roast breast of Gressingham duck with a warming damson & ginger compote served
with parmentier potatoes and buttered cabbage
Slow braised beef served with honey glazed carrots, leek champ, topped with a red
onion marmalade and barolo jus
Roast cumin & coriander spiced fillet of lamb served on a bed of smoked aubergine
puree, with roasted red peppers, griddled courgettes & a tomato dressing
Pan fried sea bass with sautéed new potatoes, aubergine caviar with a red pepper purée
Pilaf of mixed grains, sweet potato and fennel with roast beetroot salsa
Pudding
Rich chocolate fondant with raspberry sorbet and double cream
Lemon posset with poppy seed shortbread
Cardamom cream with blackberry compote
Sloe gin and bramble crumble with lashings of vanilla custard
Decadent chocolate torte garnished with fresh berries & grand marnier spiked crème
Lime and elderflower cheesecake on a ginger base with poached gooseberries
© margot Heskin
Email: relish.chef@yahoo.co.uk