Caramelised Shallot, Roasted Pepper and Brie Tart
Topped with Homemade Red Onion Chutney on
Baby Leaves Drizzled with Rocket Pesto and Balsamic Syrup

Fresh Salmon and Smoked Haddock Fish Cakes on Wilted Leaves with a White Wine and Dill Sauce
Melting Warm Goats Cheese on a Tossed Salad with Beetroot and Cranberry Chutney
Sprinkled with Toasted Pine Nuts

Caesar Salad Topped with Sliced Warm Char-Grilled Breast of Chicken
Finished with Sundried Tomatoes, Black Olives, Crispy Parma Ham, Fresh Parmesan Shavings, Croutons and
Drizzled with Caesar Dressing and Balsamic Syrup

Baked Asparagus Tips Wrapped in Scottish Oak Smoked Salmon
Served on Stunned Mange Tout and Sesame Seeds with a Béarnaise Sauce

Pan Fried Sea Bass on Fresh Linguine with a Tomato and Basil Sauce, Drizzled with a Sweet Pepper Salsa
Char-grilled Asparagus Tips Topped with a Soft Poached Egg on a Bed of Baby Leaves
Garnished with Sun-dried Tomatoes and Drizzled with a Béarnaise Sauce

Buffalo Mozzarella on a Plum Tomato Salad with Black Olives and Sun-dried Tomatoes,
Drizzled with Pesto and Balsamic Syrup

Hot Brie and Cranberry Filo Basket on a Bed of Baby Leaves and Rocket
Drizzled with Spinach Oil Dressing and Balsamic Syrup

Spicy Coated Sauté Goats Cheese Topped with Crispy Kale on a
Tossed Mixed Salad Dressed with Balsamic Syrup and Hot Marmalade Preserve

A Trio of Melons on a Raspberry Coulis and Pineapple Salsa

Warm Caramelised Shallot, Pimento and Brie Tart. Topped with Red Onion Chutney on a
Bed of Sautéd Warm Potato and Whole Grain Mustard with Wilted Leaf Salad

Oak Smoked Salmon on a Bed of Rocket Leaves and Lime Crème Fraîche

Timbale of Smoked Mackerel with a Celery and Apple Coleslaw
Classic “Prawn Cocktail”

Pan Fried Scottish Salmon on Pak Choi with a Roasted Red Pepper Sauce

Pan Fried Sea Scallops and King Prawns on a Sweet Chilli Thai Noodle Salad

Potted Goosnargh Duck with a Black Cherry Jam

Sauté Breast of Chicken and Bury Black Pudding with Crispy Pancetta on a Tossed Salad with Fresh Beetroot

Quenelles of Chicken Liver Parfait with Cognac Served on Baby Leaves with Caramelised Red Onion Chutney and Toasted Brioche Fingers

Click image below to download Top Table’s menu pack!