Starters

• Smoked Salmon, Egg Mayonnaise, Peppery Rocket, Brown Bread and Lemon.
• Tomato with Mozzarella, Avocado and Fresh Basil with Balsamic Dressing (v).
• Traditional Farmhouse Pate with Granary Bread with Tomato and Caramelised Onion Relish.
• Prawn, Apple and Celery Cocktail.
• Fan of Galia Melon with Raspberry Coulis (v).
• Selection of Canapés.
• Hors d’ oeuvre Platter with Smoked Salmon, Prawns, Mackerel, Egg and Salad Garnish.
• Salmon Mousse with Walnut Bread.
• Smoked Salmon with Capers and Horseradish Cream.
• Coque St Jacque (Scallops) with Asparagus Sauce and Asparagus Spears.

• Crispy Pancetta, Avocado , Quails Egg and Roasted Pine Nut Salad.
• Breaded Japanese Prawn with Sweet Chilli Dip.
• Prawn, Mango and Crispy Pancetta Salad, Watercress, Spinach and Rocket.
• Warm Goats Cheese and Roasted Red Pepper served on a bed of Mixed Leaves with Walnuts.
• Roasted Mediterranean Vegetable Tartlet with Goats Cheese.
• Very Thinly Sliced Fillet of Rare Beef(Carpaccio), Watercress, Artichoke & Shavings of Parmesan Cheese.
• Local Selsey Crab Mousse with Mixed Leaf Salad.
• Chicken Caesar Salad with Romain Lettuce, Croutons and Parmesan Cheese.
• Smoked Duck with Figs, Rocket Salad, Walnuts and Truffle Oil Dressing.