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Canape Menu

Hot Canapés

 Meat

  • Baby croque-monsieur
  • Fillet of Scotch beef with béarnaise in a light pastry box
  • Warm cheese scones with pesto and chorizo    
  • Honey, rosemary mustard cocktail sausages    
  • Seared fillet beef with glazed aubergine and spring onion   
  • Pigeon salad with rocket dressed in honey, mustard dressing
  • Chinaspoons of Moroccan chicken with preserved lemon
  • Cocktail sausage with truffle mash to dip
  • Steak and chips with béarnaise sauce
  • Cumin lamb kofta with yogurt of cucumber and mint
  • Haggis, neeps and tatties in a little new potato
  • Loin of lamb skewers with mint and rosemary dip
  • Merguez sausage with mango and lime salsa
  • Polenta, chorizo and red pepper stack
  • Mini potato and pork belly pie with sage and apple

Fish

  • Moroccan spiced salmon brochettes
  • Cheddar shortbread with pea puree and grilled scallops
  • Salmon and coriander fish cakes with sweet chilli dipping sauce  
  • Prawn Mariette
  • Smoked haddock, spinach and quail egg gratin
  • Monkfish, white wine and chive filo basket
  • Leek , lemon and crab cakes
  • Smoked haddock and chive risotto balls with citrus mayonaise
  • Salted and roasted new potato with sour cream and Avruga caviar
  • Shelfish bisque shot with a tarragon froth

 Vegetarian

  • Wild mushroom tartlets finished with truffle oil    
  • Wigmore goats cheese and roast beetroot on toasted sourdough
  • Spinach, mint and feta filo triangles
  • Montgomerycheddar soufflé with spiced tomato chutney
  • Mini profiteroles filled with wild mushroom and parmesan
  • Mini baked potato filled with redLeicesterand caramelised red onion  
  • Roasted vegetables with tomato sauce finished with parmesan shavings and basil
  • Roquefort cheese scones with red pepper hummus and shallot confit
  • Butternut squash and sweet potato risotto cakes with smoked paprika sour cream
  • Asparagus rolled in filo and parmesan cheese
  • Goats cheese, caramelised red onion and sage crostini
  • Polenta cakes with Manchego and spicy tomato compote
  • Pea and mint soup shots
  • Stilton and leek tartlets with pine nut salsa

 

 Cold Canapés

 Meat

  • Chicken Caesars spoons 
  • Pork belly, black pudding and ham hock terrine with a soft quail egg (min party of 40)
  • Poppy seed tulle biscuit with foie gras parfait and quince
  • Bresaola with creamy goats cheese, chilli jam and rocket
  • Thai spiced duck pancakes with coriander
  • Antipasti sticks [salami, olive, cheese, tomato, basil]  
  • Broad bean, crispyParmaham and parmesan crustini 
  • Crustini with duck and mango salsa
  • Mild spiced chicken with coriander on a new potato disc
  • Parmaham with rocket and caramelised fig
  • Smooth chicken liver pate with cranberry on rye bread
  • Foie Gras on toasted brioche with sauternes jelly

  Fish

  • Thai marinated prawns  
  • Hot roast salmon crustini with sorrel mayonnaise
  • Smoked halibut on a beetroot rosti and wasabi crème fraiche
  • Sushi rice with salmon, wasabi and ginger, or seared tuna and horseradish, or pickled vegetables and dill  
  • Smoked salmon and horseradish mousse crustini
  • Prawn cocktail filo baskets with lemon jelly
  • Smoked salmon pave   
  • Selsey crab salad with roast tomato mayonnaise and avocado

 Vegetarian

  • Crostini with creamed dolcelatte and pear glee
  • Pastry cups filled with black olive tapenade and coriander hummus   
  • Filo basket with Caesars salad and quail egg (vegetarian)
  • Spanish tortia with roast peppers and alioli
  • Feta wrapped with mint and topped with black olive
  • Black olive short bread with lemon hummus, oven roasted tomato
  • Mexican style avocado, lemon sour cream and sun blush cherry tomato on bagel disk