(Chef needed on site)
- Pan fried Foie gras on black pudding with caramelized apple
- Tagine of lamb with couscous base in Tortilla Cup
- Chinese slow cook pork belly with noodle on spoon
- Filet of lamb on duck parfait on croute
- Mini Beef Wellington
- Steak and kidney mini pie
- Chicken cooked with Parma ham smoked cheese with rocket
- Classic beef and Yorkshire pudding horseradish
- Lion of pork with flageolet beans and prune
- Beef bourguignon in spoon with carrot mousse
- Breast of quail on butter Crostini red current gelee
- Homemade Moussaka on potato
- Calf liver, with onion on scallion mash
- Pan fried kidney with grain mustard sauce on stick
Meat
- Pan fried salmon on fondant potato with béarnaise dressing
- Sautee scallops on shells with cauliflower puree and cheese fondue
- Deep fried oyster served with chilli dressing on shell
- Tiger Prawn with Singapore noodle served on spoon
- Seared Monk fish on rosemary skewer picatta sauce
- Mousse and shrimps with champagne on spoon
- Tuna bite with Provencal dressing on croute
- Pan fried sea bass with Eastern vegetable
- Sautee cod with mixed roast peppers with tomato Tapenade
- Butter pan fried king prawn with avocado mousseline
- Baby langoustine on mash potato with fish mousseline on spoon
- Baked fresh crab Mornay on Tortilla Cup
- Traditional fish pie with a touch of Indian spices
- Sea bream on a pesto Risotto cake
Fish
- Mini Ravioli with sun dried tomato and goat cheese
- Risotto with wild mushrooms on spoon
- Mushroom ala Crème on baby corn cake
- Home made soup of the months (seasonal)
Vegetarian
- Corn fritters with Provencal ratatouille
- Persillade of mixed mushroom on Crostini
- Chargrilled zucchini with Mozzarella melt & peppers