Chicken Liver parfait with apple puree, remoulade salad and caramelised apples and brioche.
Gucci’ prawn cocktail, avocado cream, oven dried tomatoes,
crispy salad leaves and melba toast.
Pan seared scallops caramelised apple, cauliflower cream, pan roasted Cauliflower florettes, black pudding, served with a soy and ginger beurre noisette.
Ham hock terrine, deep fried crispy hen egg, crispy sour dough toast and homemade piccalilli.
Salmon rillettes, creme fraiche, sweet dill mustard sauce, samphire and pickled apple.
c. Burn Valley Catering 2018