Canapés Menu

Canapes

  • Carpaccio of Beef and Rocket Pesto on Parmesan Biscuit (cold)
  • Crispy Duck Pancake with Hoisin Sauce, Spring Onions and Cucumber (cold)
  • Chicken Liver Parfait on Toasted Brioche with Mulled Grapes (cold)
  • Parma Ham and Celeriac Remoulade in a Filo Tuille (cold)
  • Grilled Saffron Chicken Skewers with Tamarind Mayonnaise (hot)
  • Crispy Belly Pork, Tomato Fondant (hot)
  • Steak and Chips with Béarnaise Sauce (hot)
  • Mini Beef Wellington (hot)
  • Venison Burger in a Brioche Croute (hot)
  • Catalonian Chorizo, Saffron Mayonnaise (hot)
  • Salmon Gravalax in Cucumber Cup (cold)
  • Porcelain Spoon of Seabass Ceviche (cold)
  • Lettuce Cup of Lobster Nicoise (cold)
  • Cured Mackerel and Cauliflower Purée on Brown Toast (cold)
  • Seared Scallop, Broad Bean Purée and Parma Ham Crisp (hot)
  • Steamed Prawn and Ginger Dumpling, Sweet Soy Dressing (hot)
  • Stir Fried King Prawn (hot)
  • Ginger and Chilli Crab Croquette (hot)
  • Minted Pea Pannacotta on Fine Herb Biscuit (cold)
  • Creamed Stilton, Pear and Rocket on Walnut Crostini (cold)
  • California Roll of Avocado and Cucumber, Ginger and Soy Dip (cold)
  • Slow Roasted Tomato & Peppered Goat’s Cheese Mousse on Crostini (cold)
  • Spiced Aubergine on Daal Fritter (hot)
  • Quail Egg on Crispy Brioche with Hollandaise Sauce (hot)
  • Chilli Paneer Samosa (hot)
  • Caramelised Onion & Goats’ Cheese Tartlet (hot)
  • Asparagus Wrapped in Filo with Parmesan Cheese (hot)
  • Crispy Vietnamese Vegetable Spring Roll (hot)