canapés
‘Salcombe Crab’ Cakes mildly scented with Thai spices
served with a sweet chilli & red pepper jam
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Corn Fritters
topped with Dartmouth smoked salmon, and foaming orange hollandaise
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English Pea & Fresh mint Fritters
with a herb & wild garlic mayonnaise dip V
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Caramelised Red Onion & Gruyère Cheese Tartlets
with sour cream and thyme V
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Char-grilled Chicken & Chorizo Bamboo Skewers
marinated in cumin and coriander served with a rose harrisa mayonnaise
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Carpaccio of Rare Roast Beef
on a parmesan shortbread with a basil pesto
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Mini Fish & Chips in Financial Times cones
with sea salt and malt vinegar
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Soft Foccacia Fingers
topped with char-grilled Mediterranean vegetables, buffalo mozzarella and fig balsamic syrup V
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