Canapés:

1. Little wraps with guacamole, rocket and crispy pancetta.

2. Smoked salmon with lemon zest blinis with a dill crème fraîche.

3. Little cocktail sausages with honey and rosemary.

​

​

​

​

Starters:

1. Home cured gravadlax with a homemade dill sauce with delicious local rye bread.

2. Chicken liver pâté with melba toast and cornichons.

3. Spinach roulade with sunblushed tomato and rocket with a little cherry tomato and basil salad.

​

​

​

​

Main courses:

1. A light summery chicken and apricot tagine with a herby cous cous and chargrilled courgettes.

2. A winter beef bourguignon with mustard mash and curly kale.

3. A fresh tuna nicoise with green beans, olives and organic hard boiled eggs.

​

​

​

​

Puddings:

1. Little lemon possets with homemade biscotti.

2. Chocolate roulade with whipped cream and fresh raspberries.

3. Poached pears with vanilla pod with brown bread ice cream.