Canapes
Fish Canapés – Hot
Scampi `n` Chips – Deep-Fried Scampi and French Fries with Tartare Sauce
Tiny Brioche Filled with Seared Scallops in a Garlic and Madeira Cream Sauce
Mini Eggs Benedict Royale –
English Muffin Topped with Smoked Salmon,
Poached Quails Egg, Hollandaise and Chives
Char Grilled Tuna Served on a Tiny Sesame Seed Bun
with
Cherry Tomatoes and Wasabi Mayonnaise
Monkfish Wrapped in Pancetta with an Aioli Dip
Salmon, Tuna and Spring Onion Teriyaki
Thai Style Crab Cakes with Coriander & Lime Dipping Sauce
Seared Salmon on Mini Lime Scone with Lemon and Chive Beurre Blanc
Cod Potato Cake with Wilted Baby Spinach, Soft Quail Egg and Hollandaise
Seared Sea Bass on Bubble and Squeak Potato Cake with Crisp Pancetta
Hot Smoked Salmon, Crisp Potato Rosti with Crème Fraiche
Flaked Cod and Beetroot Bhaji with Saffron Yoghurt
Fish Canapés – Cold
Cucumber, Salmon & Tuna Sushi Served with Pickled Ginger, Wasabi and Soy
Crab Salad in Tiny Filo Tartlets
Smoked Salmon on Buckwheat Blini with Crème Fraiche and Keta Caviar
Salmon Rillette on Crisp Lemon Flat Bread with Chervil
Smoked Salmon, Quails Eggs and Chive Hollandaise in Tiny Filo Tartlet
Prawns in Cucumber Cups with Crème Fraiche and Chilli Jam
Gravadlax on Pumpernickel Bread with Dill Cream Cheese
Smoked Salmon and Cream Cheese Bagels with Crispy Capers, Lemon and Black Pepper
Lobster with Saffron Aioli and Rocket on Lemon Scented Crostini
Prawn Skewers Marinated in Garlic, Dill and Lemon, Served with Lemon Mayonnaise
Flaked Snapper Salad with Thai Herbs and Crispy Shallots, Served in an Oriental Spoon
Tiny Caesar Salad with Anchovy and Croutons
Flaked Roast Salmon & Sauce Gribiche on Parsley and Tomato Frittata
Seared Pepper Tuna & Banana Salsa on Oriental Rice Cake
Gravadlax and Avocado Salsa on Crisp Herb Tortilla
Seared Scallop and Black Caviar with Celeriac and Caper Salad, on Oriental Spoon
Salt Cod and Roast Garlic Dip on Potato and Pepper Frittata
Meat Canapés – Hot
Loin of Lamb on Rosemary skewers with a Pea and Mint dip
Herb marinated Lamb Skewers served with Creamed Celeriac to dip
Mini Burgers with Caramelised Onions and American
Mustard
Served in a Sesame Seed Bun
Skewers of Thai Beef marinated in Ginger & Sesame
Bangers & Mash- Mini Cumberland’s with Double Butter Mash
Crispy Duck Wontons served with a Spicy Plum Sauce
Skewers of Thai Chicken served with a Peanut Chilli Dipping Sauce
Mini Eggs Benedict, English muffin topped with
Smoked Ham,
Poached Quails Egg, Hollandaise and Chives
Lemon and Oregano Chicken skewered with Halloumi and Green Olives
Ground Chicken skewers with Palm Sugar and Toasted Rice Dressing
Black Pudding on Potato Rosti with Soft Quail Egg and Hollandaise
Meat Canapés - Cold
Carpaccio of Scottish Beef on Crostini with Mascarpone,
Rocket Pesto and Shaved Parmesan, Drizzled with Truffle Oil
Aromatic Duck Salad with Chinese Plums in Crispy Filo case
Baby Yorkshire Puddings with Rare Roast Beef, Watercress and Horseradish Cream
Crispy Pancetta and Pecorino on Broad Bean Pancake with Lemon Mascarpone
Braesola with Radicchio, Chilli Jam and Mascarpone on Apple Polenta
Charred Asparagus Wrapped in Parma Ham, with Shavings of Parmesan
Foie Gras Parfait with Black Fig and Sauternes Jelly on Toasted Brioche
Peking Duck Pancakes with Cucumber, Scallions and Hoisin Sauce
Duck Rillette with Black Cherry Compote on Crisp Pepper Bread
Corn Cakes with Crisp Pancetta, Mascarpone and Chilli Jam
Tandoor Chicken with Banana Coconut Salsa and Mint Raita on Pappadum
Hot and Sour Crispy Chicken Salad on Sticky Rice Cake
Vegetable Canapés - Hot
Wild Mushroom Tartlets with Chanterelles, Chives and Truffle Oil
Tiny Caramelised Onion and Red Pepper Tarte Tatin with Basil Pesto
Tiny Jacket Potatoes Filled with Crème Fraiche and Chives or Caviar
Tempura of Broccoli, Baby Corn, Mange Tout and
Red Pepper
Served in a Banana Leaf Cone with Sweet Chilli dip
Asparagus Risotto Served in Chinese Spoons with Shavings of Fresh Parmesan
Stilton & Leek Puff Pastry Tartlets
Italian Rarebit, Melted Dolcelatte, Pear Chutney
and Rocket Pesto on Crostini
Creamed Eggs with Shaved Truffle in Tiny Filo Tartlets
Sweet Caramelised Balsamic Onion and Goats Cheese Tartlets with Candied Orange
Mini Pizzas with Assorted Toppings:
-Honey, Creamy Gorgonzola and Buttered Leek
-Artichoke, Lemon Ricotta and Thyme with Green
Olives
Morel and Truffle Ragout in Brioche Cup
Thai Pumpkin Curry in Oriental Spoon
Roast Vegetable Frittatas with Olive Tapenade and Sun Blush Tomatoes
Vegetable Canapés – Cold
Ratatouille Chutney and Manchego Cheese on Crostini
Baby Bagels Topped with Cream Cheese, Roasted Red Pepper Chutney and Rocket
Feta, Grilled Artichoke and Chilli Pepper Salsa on Crostini
Parmesan and Cayenne Shortbread
Topped with Mozzarella, Cherry Tomato and Pesto
Vegetable Sushi
Traditional Sushi Rice Wrapped in Vegetable
Furikake and
Sesame Seeds with Shitake Mushrooms,
Cucumber, Red Pepper and Pickled Ginger
Courgette and Halloumi Fritters with Salsa Verde and Lemon Crème Fraiche
Nicoise Stack of Tomato, Green Bean, Black Olive and Quails Egg on Ratte Potato
Slow Roast Tomato, Black Olive Tapenade and Truffle Oil on Lemon Parsley Focaccia
Artichoke and Charred Asparagus on Potato Rosti with Mascarpone and Basil Pesto
Sweet Canapés – Hot
Mini Bread & Butter Pudding
Devonshire Scones Topped with
Clotted Cream and Homemade Strawberry Jam
Baby Apple Crumbles with a Calvados Cream
Banana Macadamia Tarte Tatin with Maple Syrup Drizzle
Sweet Canapés - Cold
Raspberry Tartlets with White Chocolate Cream
Mini Banoffee Pies with Caramelised Banana and
Whipped Cream, Dusted with Chocolate
Tropical Fruit Skewers with Cardamom Cream
Dark Chocolate Cups Filled with Tiramisu Dusted with Chocolate
Chocolate and Baileys Brownie
Individual Brulee Tart au Citron
Grilled Pineapple with Coconut Cream
Rhubarb Foole in Chocolate Case with Rhubarb Shard
Mini Toffee Apples