Cold

Roasted Turkey & Stuffing on herbed muffin
Tartare of two salmon with caviar
Foie gras with Sauterne jelly on toasted brioche
Smoked gressingham duck, Victorian marmalade
Quails eggs, tarragon cream
Shrimp Avocado tartlet with zesty lime mayonnaise

Hot

Angus steak, shallot confit
Devonshire crab cakes, herb-dipping sauce
Shitake mushrooms, scallops and pesto
Oak smoked salmon Blinis, chilli sauce
Filo pastry of black pudding and apple
Potato baskets filled with Artichoke & parsnip mash

Dessert

Mini Baba au Rum
shot glass sherry trifle
Christmas pudding with warm Brandy

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