OCS Stand Sample Menu

SELECTION OF MINI GOURMET PIES
***
CHILLI & LIME SKIN MARINATED KING PRAWNS, CORNISH CRAB SUSHI, SEVERN & WYE SALMON CARPACCIO
served with Indonesian & Japanese dressings
SALAD OF CRUMBLED WELSH GOATS CHEESE, WATERMELON, ENGLISH
HEIRLOOM TOMATOES, AGED BALSAMIC & SHERRY DRESSING
***
PAN SEARED BREAST OF GRESSINGHAM DUCK
served with butter potato fondant, cauliflower cream, honey roasted
Chantenay carrots & baby onions with Madeira jus
BUTTER PUFF PASTRY BOX
filled with a fricassee of seasonal wild woodland mushrooms, wild garlic potato
fondant, wilted baby gem, peas & broad beans
***
JELLY & ICE CREAM
Champagne, elderflower & hedgerow berry jelly served with biscotti &
an orange blossom honey ice cream
***
BRITISH ISLE CHEESE
served with apple chutney, red blush seedless grapes & oval Albert’s biscuits