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Salmon rillette -pumpernickel with salmon three ways and ketta caviar

Cucumber cups filled with thai chicken laab

Parmesan shortbreads with oven dried toms, pesto and mozzeralla

California sushi rolls - crabs stick, avocado, cucumber, pepper 

Cocktail sausages, glazed in honey and mustard with onion gravy and mustard dip

Smoked haddock fishcakes with tartare sauce

Chicken satay skewers -sweet chilli dip

Chicken pesto skewers with lemon aoli

Lamb koftas with babaganoush and yohgurt & mint dip

Mini burgers with onion marmalade and smoked norfolk dapple

Butternut squash aranchini with lemon aoli

Pea and mint aranchini with basil aoli

Butternut squash torte with brioche toast

Tempura prawns with spicy thai chilli dip

starters

mains

sweets

wedding breakfast

c. Burn Valley Catering 2018