Amuse-Bouche
Chive and Parmesan Scone with Watercress Mousse
Sandwiches
Smoked Salmon
Forman’s Scottish Smoked Salmon, pickled cucumber, and lemon crème fraîche on rye bread
Egg and Truffle
Clarence Court eggs, Lincolnshire Poacher cheese, and truffle mayonnaise on brioche bread
Roast Beef
Roast beef, celeriac, and horseradish remoulade on tomato bread
Roasted Chicken
Roasted Cotswold white chicken breast with red pesto, wild oregano, and parsley on white bread
Traditional Scones
Plain and Raisin Scones served with a selection of jams and preserves
Sweet Delicacies
Apple & Blackberry
Compote, Greek yoghurt, and honey mousse
Vanilla mousse, mango gel, and sable Breton
Rhubarb
Tonka bean cream with sugar-crust rhubarb compote
Chocolate
Ganache, buckwheat praline, and salted caramel
Cake
Pecan and maple syrup with Dulcey caramel