CANAPÉS

• Baby Jacket Potatoes with Sour Cream and Caviar

• Soy and Coriander Seared Tuna Rolled in Sesame with Mango Salsa

• Poached Quails Egg with Smoked Salmon and Hollandaise Sauce in a Filo Pastry ‘nest’

• Tea Drop Spoon of Butternut Squash and Mascarpone Risotto with Fried Sage

• Mini Chicken Caesar Salad with Shredded Chicken in a Crisp Filo Cup

• Toast Cup with Pea Puree and Queen Scallop

• Chicken Saltimbocca with Soft Herb Sour Cream

• Melba Toast with Fresh Cornish Crab bound in Citrus and Chive Crème Fraiche

• ‘Weeping Tiger’ Teriyaki Skewered Fillet of Beef with a Citrus Crème Fraiche Dip

• Arancini Balls filled with Buffalo Mozzarella with a Red Pepper and Almond Dip

• Peking Duck Filled Pancakes with Julienne of Cucumber and Spring Onion and Hoi Sin Sauce

• Crisp Pita Bread with Butternut Houmous, Feta and Pomegranate

• Sweetcorn Fritters with Fresh Avocado and Tomato Salsa and Crisp Pancetta

• Ginger, Chilli and Coriander Prawns with Lime and Lemongrass dip

• Lamb Marinated in Herb, Honey and Pink Peppercorn and thread on Rosemary Branches

• Tempura Prawns Served with Tempura Asparagus and Tender Stem with Sweet Chilli, Soy and Ginger Dip

• Beetroot Blini with Smoked Salmon and Ricotta Cheese

• Toasted Cup with Celeriac Puree, Scallops and Black Pudding Crumble

• Classic Chive Blini with Lemon Mascarpone and Smoked Salmon

• Crab Tartlet with Sour Cream and Chives

• Brioche Bun Filled with Panko Chicken Burger with Avocado Aioli

• Ciabatta Crisp with Mascarpone, Seared Beef and Wild Rocket

• Filo Cup filled with Sweetened Balsamic onions, Brie and Bacon Shards

• Parmesan Puff Pastry Straws with Basil Pesto

• Savoury Gruyere Shortbread with Fresh Fig, Creamy Goats Cheese and Rocket

• Baby Poppadom topped with Chicken Korma, Yoghurt, Mango Chutney and

• Flaked Almonds

• Crisp Sour Dough with Artichoke Heart, Sun Blushed Tomato and Manchego

• Crayfish Cocktail on Shredded Lettuce in a Crisp Filo Cup

• Brioche Cup with Medley of Mushrooms with Tarragon and Garlic

• Parmesan Basket Filled with Mushroom Risotto Topped with Fried Thyme

• Crab With Homemade Guacamole and Concass of Tomato

• Slow Roast Tomato on Parmesan Shortbread with Sour Goats Curd and Chives

• Pea Blini with Smoked Trout and Horseradish Mousse and Flaked Smoked Trout

• Wonton Cup Filled with Asian Pork and topped with Chopped Peanuts and Sesame

• Mini Burger with Crisp Bacon, Swiss Cheese, Crisp Lettuce and Cornichons

• Marinated Chicken and Griddled Chorizo with Parsley Aioli

• Bruschetta with Gorgonzola Cream, Fresh Fig and Parma Ham

• Melting Croque Monsieur with Melting Godminster Cheddar, Brunswick Ham and Scrumptious Chutney

• Chicken Parfait on Brioche Toast

• Harissa Lamb and Couscous Kofta with Minted Pomegranate Yoghurt

• Brown Shrimps Fried in Butter and Chive served ‘on toast’

• Gruyere and Tomato Shortbread with Goats Cheese Cream, Rocket and Olives

• Sesame Coated Chicken Skewers with Peanut Satay Dip

• Filo Triangles with Feta, Broad Bean, Pea and Mint

• Wild Mushroom Risotto Balls with Chives Crème Fraiche Dip

• Teriyaki Salmon Skewers with a Wasabi Mayonnaise

• Black Pudding with Cauliflower Puree, Scallop and Pancetta Shard

• Maple and Sesame Sausages with three Mustard Mayonnaise

  1. Antipasti Skewers with Mozzarella, Olive and Parma Ham

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