Starters are usually a selection of warm homemade bread and rolls and butter.

• Baked goat’s cheese or brie in filo pastry with red onion and pear marmalade and salad leaves
• Celeriac and leek soup – quite delicious – too good not to try!
• Smoked salmon terrine with red pepper sauce.
• Red onion tart with shaved parmesan, served with some dressed salad leaves.
• Roasted tomato soup with puree of basil served with olive croutons.
• Parcels of smoked salmon filled with a smoked trout and crème fraiche mousse with dill and lemon, garnished with king prawns and avocado.
• Piedmont roast peppers roasted peppers with basil and garlic – filled with roasted cherry tomatoes, anchovies and olives.
• Slices of smoked duck breast served with a salad of rocket, frisee and oakleaf with a quail’s egg garnish and balsamic dressing and shaved parmesan (add 50p/head).
• Fresh asparagus in season with a creamy raspberry vinaigrette.
• Melon and Parma ham salad served with a strawberry salsa.
• Smoked trout and horseradish mousse served with melba toast and salad leaves.
• A filo basket with crab meat and smoked salmon with fresh, dressed salad leaves.
• Hot Smoked Salmon with a mango, chilli and avocado salsa and dressed salad leaves.
• Quail’s egg and crispy bacon salad with a herbed dressing.
• Pickled beetroot and marinated goats cheese salad served with walnut bread melba toast.
• Homemade fishcakes served on a carppacio of tomato.