Appetizers
- Prawn Cocktail: Chilled prawns served with a tangy cocktail sauce.
- Smoked Salmon Platter: With capers, red onions, cream cheese, and bagel slices.
- Crab Cakes: Served with a zesty remoulade sauce.
- Tuna Tartare: Fresh tuna with avocado, sesame seeds, and a soy-ginger dressing.
- Stuffed Mushrooms: Filled with a mixture of crab meat, breadcrumbs, and herbs.
Salads
- Seafood Salad: Mixed greens with a variety of seafood like calamari, prawns, and scallops, dressed with a light vinaigrette.
- Greek Salad: Cucumbers, tomatoes, olives, and feta cheese, with a lemon-oregano dressing.
- Quinoa Salad: With black beans, corn, bell peppers, and a lime-cilantro dressing.
- Caprese Salad: Fresh tomatoes, mozzarella, and basil, drizzled with balsamic glaze.
Main Courses
- Grilled Salmon: With a dill and lemon sauce.
- Paella: A Spanish dish with saffron, rice, mussels, clams, prawns, and squid.
- Miso-Glazed Cod: Tender cod fillets with a savoury miso glaze.
- Seafood Pasta: Linguine with a garlic and white wine sauce, tossed with prawns and scallops.
- Fish Tacos: Grilled haddock - with butter with cabbage slaw, avocado, and a spicy mayo.
Sides
- Roasted Vegetables: A mix of seasonal vegetables like ,courgettes.peppers, and carrots.
- Garlic Mashed Potatoes: Creamy mashed potatoes with roasted garlic.
- Grilled Asparagus: Drizzled with olive oil and sprinkled with sea salt.
- Rice Pilaf: Fluffy rice cooked with herbs and vegetables.
- Baked Sweet Potatoes: Halved and topped with a cinnamon-honey drizzle.
Desserts
- Fruit Tart: A colourful tart filled with pastry cream and topped with fresh berries.
- Lemon Sorbet: A refreshing and light palate cleanser.
- Cheesecake: Served plain or with a berry compote.
- Chocolate Mousse: Rich and creamy, served in small cups.
Drinks
- White Wine: Sauvignon Blanc or Chardonnay to complement the seafood.
- Sparkling Water: With slices of lemon, lime, or cucumber.
- Iced Tea: Unsweetened or lightly sweetened, with a hint of mint.
Tips for Presentation
- Display seafood on ice: Keep raw items like shrimp cocktail and oysters chilled.
- Use decorative platters: For a visually appealing setup.
- Label each dish: To help guests identify what they're eating.
- Provide appropriate utensils: Such as seafood forks, crackers for crab legs, and small serving tongs.
