More Canapes

Cold

  • Scallop, monkfish and salmon brochettes with lemon and parsley
  • Poached salmon and dill mayonnaise in a short pastry case
  • Salmon teriyaki with sweet ginger soy dip
  • Chilli, lime and ginger tiger prawn sticks
  • Filo tartlets with crab, avocado and tomato*
  • Mini Caesar salad croustades*
  • Quails eggs with seasoned dipping salts
  • Thai chicken croustades with fresh mango*
  • Chicken liver parfait on toasted brioche with sweet balsamic shallots*
  • Blinis with smoked salmon, sour cream and dill
  • Rye dropscones with gravadlax and dill butter
  • Herb scones with smoked trout and horseradish cream
  • Tuna cucumber sushi rolls with pickled ginger and wasabi
  • Lobster, avocado and caviar on a silver spoon*
  • Celeriac rösti with Pancetta, tarragon and a caper shallot dressing
  • Rare roast beef crouton with tarragon béarnaise
  • Beetroot dropscones with rare roast beef and horseradish
  • Sesame pancakes with Chinese duck and plum sauce
  • Whole-wheat tarts with quails’ egg Florentine
  • Parmesan tarts with avocado, roasted tomato and black olive*
  • Garlic crouton with roasted red and yellow peppers and tapenade
  • Red mullet escabeche
  • Grilled beef fillet with salsa Verde croutes
  • Rosemary and Parmesan sablés with slow roasted tomatoes and peppered goats’ cheese
  • Poppy seed tart of rare roast beef and whole grain crème fraiche
  • Asparagus spears with hollandaise sauce
  • Crab and saffron tart with chervil

Hot

  • Croute of Seabass with fennel and mushroom duxelle, beurre blanc
  • Oxtail, celeriac and blue fig tarts
  • Yorkshire puddings with smoked haddock and crispy fried leeks
  • Tiger prawns in filo with coconut, coriander and lime
  • Chicken satay kebabs with peanut sauce
  • Lamb kofte brochettes with minted yoghurt
  • Cumberland sausages with a redcurrant glaze and grainy mustard dip
  • Mini deep-fried tomato and basil risotto “suppli” cakes filled with mozzarella*
  • Smoked chicken and creamed leeks in a short pastry case
  • Garlic crouton with white bean purée and Chorizo*
  • Skewered rosemary and garlic roasted butternut squash
  • Mini red onion and thyme tart Tatin topped with salsa verde*
  • Sage tartlets with wild mushrooms and Madeira*
  • Crispy vegetable spring rolls with sweet chilli sauce*
  • Parmesan and goats cheese beignets*
  • Falafel with tomato and mint dip
  • Mini red onion and thyme tarts with goat’s cheese

Patisserie

  • Chocolate hazelnut brownies
  • Plum and almond tartlets
  • Little chocolate éclairs
  • Pecan and maple syrup pies
  • Assorted chocolate truffles
  • Glazed lemon tarts
  • Fresh fruit skewers
  • Florentines
  • Shortbread biscuits topped with raspberry “Eton mess” meringue and cream*
  • Brandysnap cornets filled with ginger cream
  • Pistachio biscotti
  • Dark chocolate mousse served in a tuille basket with orange syrup