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Bowl food

Ideal for drinks receptions or served with finger buffets for lunches
Each item served in a small 150ml bowl

Minimum Numbers: 4 bowls each, 15 guests

Cold Items
Prawn and green mango salad with Thai dressing
Smoked chicken on fennel salad with raspberry dressing
Salmon ceviche with sweet potato salad
Hoisin duck with rice noodle salad
Seared tuna steak with wasabi couscous
Baby mozzarella with sun blushed tomato and ratatouille (v)
Gravadlax tartar with tabbouleh and yoghurt sauce
Cheese tortellini salad with pecorino shavings and basil oil (v)

Hot Items
(Subject to suitable kitchen facilities)
Organic seared teriyaki salmon with vegetable stir fry and wild mushrooms
Oriental lamb tagine on Palestinian herb couscous     
Pumpkin risotto with rocket oil and pecorino shavings (v)
Haggis, neeps and tatties (v available)
Bangers with a grain mustard mash
Corn fed chicken stir fry with soy lime dressing
Spelt wheat risotto, shitake mushrooms and truffle oil (v)
Butter bean cassoulet with chorizo and pancetta nuggets
Vanilla roast monk fish nuggets on vegetable stovies    
Thai red vegetable curry and coconut rice (v)

Dessert Items
Bitter chocolate mousse with Amarena cherries
Warm Bramley apple crumble and custard
Wild berry minestrone with white chocolate shavings
Orange crème brûlée
Chilled rice pudding with rum fruits
White chocolate and ginger mousse
Mango confit and mascarpone cheese