Chefs Selection of Canapes
Woodland & Wild Mushroom Volute, Truffle Oil, Parmesan Crisp
Hot Scottish Smoked Salmon, Puree of Young Peas, Crispy Salmon Skin
Sorbet
Trio of Kentish Lamb
(Herb Roasted Rump, Slow Cooked Shoulder, Mustard & Pistachio Crusted Cutlet)
Fondant Potato, British Greens, Carrots, Basil & Mint Jus
Salted Caramel Cheesecake, Toffee Popcorn IceCream
Selection of British & Continental Cheeses, Grapes, Dried Apricots, Seeded Snaps & Crackers, Homemade Chutney
Coffee & Petit Fours