BESPOKE DINNER PARTIES
STARTER MENU
(for 8 to 35 guests)
Made by Lynn from Start to Finish!

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TRADITIONAL PRAWN & AVOCADO COCKTAIL (V)
Served in a Marie Rose Sauce with Dressed Baby Leaves, Cherry  Tomatoes with Basil, lemon & Wholemeal Bloomer

INDIVIDUAL SMOKED SCOTTISH SALMON TERRINE (V)
With a Salmon, Cream Cheese, Lemon & Dill filling. Rocket & Beet Salad. Lynn’s own toasted Soda Bread

HOME MADE SMOKED MACKEREL PATE (V)
Served with Lynn’s Red Onion Marmalade. Baby Dressed Leaves.
Spelt & Rye Toast

LYNN’S THAI CRAB AND SALMON FISH CAKES (V)
With sautéed Bean Sprouts, Coriander, Baby Vegetable Salad. Lime Mayonnaise & Chilli Jam

HOT SOLWAY POTTED SHRIMPS (V)
Served with Dressed Leaves, Cucumber Shavings, Rye Bread & Lemon Wedges

CHILLED DUO OF MELON *
Succulent Cantaloupe & Galia Melon, Prosciutto & Fresh Berries with a Balsamic Glaze

HOME MADE CHICKEN LIVER & BRANDY PATE
Served with Rocket, Pea shoots, Red Onion Salad, Cumberland Sauce & Melba Toast

PEAR, WALNUT, STILTON & ROCKET SALAD (V)
Served with a Créme Fraiche Dressing

CREAMY GARLIC MUSHROOMS (V)
Chestnut & Baby Button Mushrooms saut ed in Butter, Brandy & Cream. Served with Fresh Crusty Bread

INDIVIDUAL HAM HOCK TERRINE
Served with Cumberland Sauce, Baby Leaves & Artisan Breads

MINI SMOKED TROUT, AVOCADO & TOMATO TIANS (V)
Trout moulds filled with Diced Avocado, Tomato, Lemon & Spring Onion Créme Fraiche. Served with Rocket, Shaved Cucumber & Radish with Wholemeal Soda Bread

CAULIFLOWER BUFFALO WINGS (V) (Vg)
Deep Spiced Panko breaded bite size Cauliflower Florets. Baked to give a crunchy coating and a creamy Cauliflower centre. Served with a Cashew Nut based, Lemon Juice, Garlic and Plant Based Milk, Ranch Sauce

MUSHROOM AND THYME PATE (V) (Vg) (GF)
Creamy smooth Mushroom Pate served with Rocket, Radish and Shaved Cucumber Salad. With a Balsamic Glaze and Toasted Spelt & Rye Soda Bread

HOI SIN JACKFRUIT PANCAKES (V) (Vg)
Pulled Jackfruit in a Hoisin Sauce served with Spring Onion Strips, Finely Sliced Cucumber, Sesame Seeds and Chinese Pancakes . Accompanied by a Hoisin Dipping Sauce

LYNN’S HOME-MADE SOUP AND CROUTONS SERVED WITH ARTISAN BREADS (V) (Vg)
• Tomato & Roasted Red Pepper
• Roasted Butternut Squash & Sweet Potato
• Tomato& Basil • Summer Minestrone
• Carrot & Coriander • Corn Chowder
• Leek & Potato • Beetroot & Butter Bean
• Cream of Mushroom & Tarragon • Fresh Pea & Mint
• Vegetable Broth • Carrot & Lentil Dahl

* Chilled Duo of Melon could be made Vegetarian (V) or Vegan (Vg) with the removal of the Prosciutto

SHARING PLATTERS
Feel like a Sharing Platter? Choose ONE from our selection below for all your guests instead of starters. Reach out and help yourselves!

ITALIAN-STYLE ANTIPASTI PLATTER
Buffalo Mozzarella Balls, Prosciutto, Salami, Palma Ham, Sun Dried Tomato, Roasted Mixed Peppers, Olives, Cherry Tomatoes, basil, Hummus, Figs, Brie, Grapes, Toasted Garlic Ciabatta & Artisan Bread

BAKED CAMEMBERT TOPPED WITH
• Garlic and Rosemary
• Finely Chopped Chorizo
Served with Julienne of Vegetables (Crudities) and Fresh Crusty Bread

SPICED CORN TORTILLAS
With Guacamole, Tomato and Red Pepper Salsa, Sour Cream and Melted Cheese, Jalapénos and Lynn’s Chilli Jam

FISHY DISHY PLATTER (V)
Smoked Scottish Salmon, Crayfish Tails in Garlic Butter, Peppered Mackerel Pate, Cumberland Potted Shrimps, Prawns in a Marie Rose Sauce, Lemon Créme Fraiche & a selection of Artisan
Breads