CANAPÉS

Vegetarian & Vegan

V= Vegan
V/o= vegan option
WF=wheat free
Canapés



Pea and soup with a plain yogurt swirl in shot glasses.VO +WF
Tomato and lemon grass soup with coriander pesto. V+ WF
Soba noodle and sesame salad with roast pumpkin on spoons. V+WF
Caesar salad with crute, parmesan shavings and “egg pearls”. WF option.
Filo cups with provincial vegetables and basil pesto. VO
Red onion marmalade and goats cheese tartlets.
Griddled asparagus with a lemon chervil hollandaise dip. VO+WF
Rasta sushi. (Tri-colour peppers) VO+WF
Venezuelan black bean cakes with a tropical fruit salsa. VO+WF
Potato gallet with artichoke cream cheese, sun blushed tomato and tapenade.WF
Mini Greek salad brochettes.WF+VO
Forccatcia crute with smokey aubergine pate and crumbled feta. VO
Beetroot rosti with horseradish cream and wild mushroom. WF
Spedini with marinated mozzarella and roast plum cherry tomato. WF
Pati-pan filled with tomato and herb brioche. V.
Fork Buffet.

Served on 8 inch plates with a small fork.


Parmesan and thyme crusted tart with leeks, red onion and dolcelate.
Roast pepper, courgette and caramelized red onion tart tatin.V
Courgette, mint and feta tart, with courgette flowers.
Polenta stack with griddled aubergine, mozzarella, basil and sundried tomato pesto.VO+WF
A colourful tain with peppers, griddled aubergines and courgettes. Served with a salsa Verdi. V+WF
Saffron and tomato risotto served with crumbled goats cheese.VO+WF
Lemon and thyme risotto with asparagus. VO+WF
Spanikopita. (Greek spinach and feta filo pie.)
Burrito with refried bolotti beans and Jalapeño peppers. Served with guacamole and sour cream. VO
Home made Jamaican patties.
A trio of filled vegetables: baby squash, pimento, baby aubergine. VO+WF
Poppudum baskets filled with chick pea, spinach, and aubergine curry. V+WF option.
Cassolet with Jerusalem artichokes, summer courgettes, peppers. Herbs and butter beans. V+WF
Aubergine tempura filled with gamadoki.(smoked tofu, carrot, sesame and coriander). V
Noodles with shitake mushrooms, red pepper, pakchoy and shiso cress. V


Salads.


Roast butternut squash, rocket and feta, drizzled with pumkin oil and balsamic vinegar. VO+WF
Baby leaf salad. VO+WF
Greek salad. VO+WF
Four rice salad with a herb dressing. V+WF
Mélange of summer vegetables: roast vine cherry tomatoes, mange tout, roast broccoli, carrot and celeriac.V+WF
Asparagus, oyster mushroom, lambs lettuce and quails egg salad with a lime cream dressing. WF
Buffalo mozzarella, plum tomato, wild rocket salad. WF
Baby beetroot, chestnut mushroom, and ruby chard salad with crumbled feta.
Four bean salad with hazelnut dressing and sundried tomatos.V+WF
Gado-gado. (Indonesian salad with tempeh, boiled egg, raw and cooked vegetables with a warm peanut dressing.) VO+WF
Wood smoked mushrooms, baby artichoke, roast red onion and sun blushed tomato salad. V+WF
Roast baby potato salad with lemon, rosemary and garlic.V+WF
Potato salad with fennel and sun dried tomatoes, in a mustard and honey dressing.V+WF
Potato salad with plain yogurt, mint and coriander. WF
Tricolour coleslaw.WF
Celeriac, carrot and herb salad in a citrus dressing. V+WF
Couscous salad with sultanas, pine nuts, and mint. V+WF

Desserts


Apple, almond and apricot crumble, with soy or dairy cream. VO
Plum frangipan.
Pecan pie.
Banoffee pie
Chocolate mouse cake with berries and cream.
Orange polenta cake with grandmanier mascopone. WF
chocolate cheesecake.V
lemon curd tart.
Poached pears in masarla.V+WF
Cashew nut and orange tart.V
Tiramisu.
Citrus fruit salad V+WF
Tropical fruit kebabs. V+WF
Brandy grilled pineapple V+WF
Mini ice cream cones VO (stem ginger or chocolate)
Desserts can be served as canapés if required.


This is just a taste of what we can create.  Please email us for more suggestions!

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