Duck and apple confit en brioche
Confit of wild duck, with a Bramley apple compote served on a toasted round of brioche

Tomatoes with a peri-peri dipping salt
A medley of our own Cherry, sun gold and baby plum tomatoes, in a vodka, balsamic marinade, served on cocktail sticks.

Kebabs
Haloumi cheese and sweet pepper kebabs,on a rosemary stick, char grilled and served with a wild garlic pesto.

Smoked salmon quail scotch eggs
Quails eggs wrapped in smoked salmon mouse, and fried in bread crumbs.

Welsh rarebit new potatoes with spinach.
New potatoes halved and filled with a generous portion of spinach, and a classic cheese and ale topping.

Chicken liver pate
A homemade smooth chicken liver pate, made with our own free range chicken livers served on a French bread crouton, and finished with a red onion relish.

Roast lamb en croute
Roasted leg of south down lamb, with a fresh minted relish.

Smoked mackerel pate with horseradish
Locally smoked juicy mackerel on a freshly toasted baguette with a fresh horseradish crème fraiche.

Scallops and Parma ham
Seared rye bay scallops, wrapped in Parma ham.

Cocktail Koftes
Our own Southdown lamb minced and blended with mint coriander, chilli and parsley on a cocktail skewer and chilli dip.

Canapes

Add a touch of style to your party with our selection of canapes. Choose any 5 of the following from £8 per head

Prepared by Nicci Gurr
Tel: 0774 7816541
www.homegurrown.com

"All made using fine local Kent
ingredients and flavours."

Smoked salmon on Bilinis
Smoked salmon on a buckwheat pancake with crème fraiche and salmon keta.

Carpaccio of beef
Marinated fillet of Aberdeen Angus beef, in a savoury tartlet and garnished with tomato concasse.

Sesame prawn toast
Prawn mousse spread on fresh white bread dipped in sesame seeds and deep fried.

Falafel and minted yoghurt dip
Small balls of chick pea falafel served with a garden mint yoghurt dip.

Wild mushroom spheres
Wild mushroom risotto balls finished with a herby golden brown pastry crumb.

Asparagus and Palma ham
Seasonal asparagus, char grilled, then wrapped in Parma Ham.

Roasted Aberdeen Angus en crute
Roasted fillet of beef, with a Mushroom and blue cheese pate.

Scallops with black pudding & pea purée tarlet
Whitstable scallops seared, and placed in a tartlet on a bed of local black pudding, topped with or without pea purée.