• Crab and Shrimp Cakes

    Two tender crab meat cakes with traditional herbs bound with shrimp mousse. Accompanied by chili oil, lemon, chive, red pepper and frisée.

  • Bruschetta

    Fire roasted baguette, roasted plum tomatoes, caramelized onions and herbed Chèvre. Plated with Arugula purée, chive and balsamic reduction.

  • Baked Brie

    Warm Double Cream Brie, rosemary crostini, roasted garlic, toasted almonds, cranberry, herb oil, lemon preserve and pea tenders.

  • Classic Escargot

    Tender Snails nestled in Cremini mushroom caps, garlic herb butter, Gruyere and chives

  • Fried Cauliflower

    Lightly breaded and fried, Romescu, garlic aioli, red chilies, parsley, lemon and toasted sesames

  • Fried Green Beans

    Panko and sesame crusted french beans, honey-sambal aioli, lemon and parsley

  • Wild Mushroom Toast

    Wild Mushroom Ragout, truffle oil and chive on baguette

  • Pâté

    Chicken liver Pâté, charred baguette, Castlefield Farms Port Jelly, pickled vegetables, Fleur de Dijon and Maldon salt flakes

  • Baguette

    Half Baguette served with butter and olive tapenade