Hors d’œuvres & Starters

Set  the scene for a great lunch or dinner with one of our spectacular and stylish starters or Hors d’œuvres. The word Hors d’œuvres is French and literally means “apart from the main work” even though we obviously put as much love and attention into creating your your first plate as we do the last. We love starters ourselves and when eating out we often decide to share a few of these rather than opting for a big main course. Below are just a few ideas ranging from the great British classics through to new favourites like the freshest of Scallops on a beautiful bed of the brightest green Pea Purée. Please remember though that food is a huge ranging subject and that we can almost definitely prepare just about anything you fancy eating.

Red Mullet on a bed of Ratatouille

Scallops with Mint and Pea Purée

Iced Plum Tomato Soup with Baby Mozzarella and Basil

Horseradish Marinated Salmon

Soft Boiled Eggs with Fois Gras Soldiers

Carpaccio of Beef with Rocket and Parmesan

Risotto of Wild Mushrooms

Salmon marinated in horseradish and herbs with a balsamic reduction

Seared Beef Salad with Sweet Mustard Dressing

Salmon fishcake with cucumber and dill sauce

Tiger Prawn Salad with Mango and Avocado

Carpaccio of tuna with ginger, soy and lime juice

Traditional Prawn cocktail

Feta and Mint Filo cigars with a courgette ribbon and chilli salad

Smoked mackerel pate with beetroot and horseradish salad

Red Radish’s Steak Tartar

Cod and mussel chowder

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