CANAPÉS
Honey herb sausages with a mustard mayonnaise dip.
Moroccan spiced lamb, pine nut and spinach filo parcels.
Toasted brioche with mascarpone, wild rocket, fig and Parma ham.
Chicken, red pepper, blue cheese and spinach roulade.
Smoked chicken in tortilla baskets with a tropical fruit salsa
Drop scones with cream cheese salami, basil and olive.
Mini steak and ale pies.
Celeriac and potato latza with warm apple, pork and brie.
Brioche cups with foi gras and caramelized red onion.
Open mini lamb balls with a taste from the Middle East.
Fillet steak in Yorkshire puddings with horseradish cream.
Sesame coated Chinese chicken balls with star anise and plum sauce.
Hoi sin duck wraps with shredded cucumber and spring onions.
Fillet steak teriyaki with red pepper, mange tout and baby corn.
Mini poppadums with chicken tikka and mango chutney.
Bubble and squeak cakes molten cheddar and crispy pancetta
Bacon, goats cheese and mushroom French toasts.
Malaysian coconut chicken brochettes with a Thai mayonnaise.
Pepperoni and olive French bread pizzettas.
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Smoked salmon and dill tartlets
Baked baby potatoes filled with chive cream fraich and black fish roe.
Pacific prawn tempura with a soy and sesame dip.
Blue cheese and herb pate on crute with a dill prawn.
Crab and avocado sushi rolls (also vegetarian sushi.)
Choux buns filled with lime, crab and a dill mayonnaise.
Smoked haddock Florentine with hollandaise sauce.
Smoked salmon and nori (seaweed) roulade.
Devilled crab wontons.
Filo baskets with gravlax, dill and horseradish cream.
Tuna, dill and lemon fish cake with tartar sauce.
Caesar salad served on spoons with quails egg, Parmesan shavings and anchovy.
Smoked mackerel, spinach and red pepper tartlets.
French bread pizzettas topped with anchovy, capers, sultanas and pine nuts.
Smoked trout pate on pumpernickel topped with caviar and chervil
Courgette, mint and feta cakes, topped with crème fraiche and seared tuna.
Thai fish cakes with a sweet chilli and lime dipping sauce.
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Venezuelan black bean cakes with chipolata cream and avocado salsa.
Curried potato and pea samosa with riata. (Yoghurt and mint dip)
Crostini topped with char grilled aubergine, pimentos, pesto and pine nuts.
Crostini topped with creamed artichoke and olives.
Tortilla chips topped with guacamole, sour cream and smokey paprika.
Filo money bags with Camembert and blueberries.
Quails eggs with celery salts
Marinated bococini (mozzarella) and baby plum tomato spedini (sticks)
drizzled with pesto.
Wild mushroom caviar on caraway toasts.
Hummus on flat bread with tsar seasoning
Leek greyer and mustard tartlets.
Deep-fried flour tortilla with baba ganoush (aubergine pate)
and Tzatziki. (yoghurt dip.) either as a dip or served on the tortilla.
Butternut squash risotto cakes topped with blue cheese and rocket.
Saffron and tomato risotto balls filled with goat’s cheese
Griddled asparagus with sea salt.
Wild mushroom ragu served in brioche baskets
Mexican black bean cakes with avocado salsa and chipolte cream
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Banoffee pies
Plum frangipani
Flourless lemon polenta cake
Chocolate brownie
Mini berry kebabs
Lime curd and raspberry tartlets
Meringues with passion fruit cream
Chocolate cappuccino bread and butter pudding.
Drop scones with mascopone cream cheese lemon and blue berry compote.
Cherry and almond filo purses.
Strawberries dipped in chocolate
This is just a taste of what we can create.
Please email us for more
suggestions!
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