sample menus

canapés & finger food

Sublime gourmet canapés are the perfect accompaniment to a smaller dinner party, or the focal point of a standing cocktail party.

Enjoy delicately prepared, and artistically designed canapés at the cutting edge of food fashion and flavour.

fish

  • Poached Scottish langoustine served with a quenelle of avocado sorbet.
  • Lollipop of smoked salmon loin with ginger and horseradish coulis.
  • Pan seared peppered tuna, avruga caviar.
  • Individual salmon en croute with spinach and dill cream. (h)
  • Diver caught scallop perched on a bed of celeriac purée topped with caviar, served on an ornate spoon. (h)
  • Classic fish pie served in a filo case, with golden potato topping. (h)

meat

  • Mini cornetto of duck mousse, served with sweet onion marmalade and cracked pepper.
  • Eggs n' Bacon; luxurious quail egg, topped with pancetta served on toast.
  • Mini rouleau of ham hock terrine served with an apple gel, and piccalilli.
  • Delicate soft boiled egg rolled in poppy seeds with a crisp parma ham top.
  • Sunday roast: Seared prime beef fillet, rich potato mash, mustard and horseradish cream.
  • Individual mini luxurious rabbit pie, with buttered veg, jus and a puffy lid. (h)
  • Pan fried foie gras, served on pain d'espices with apple gel. (h)

vegetarian

  • Individual shots of cool pea and mint soup with home-made black olive oil and crème fraiche.
  • Millefeulle of chargrilled tomato, buffalo mozzarella and Italian crisp bread.
  • Mini set asparagus mousse, with a soft poached quail egg, hollandaise.
  • Slow roasted garlic sweet potato with chili and cool crème fraiche drizzle. (h)
  • Mini stilton cream and red onion tartlets. (h)
  • Unctuous three mushroom risotto served on a spoon. (h)

desserts

  • Individual shots of cardamom infused chocolate mousse, and red berry dressing.
  • Mini cointreau chocolate tiramisu pots.
  • Glasses of classic British trifle.
  • Spoons of rich gooseberry fool, and toasted cranachan brown sugar crust.
  • Salad of fresh exotic fruit, with a lime dressing.

bowl food

  • Bowl of Summer salads with minted yoghurt and crevette.
  • Ornate bowl of mixed cool shellfish salad and vegetable tartar.
  • Slow cook ham hock, served in a bowl of minted pea salad.
  • Sweet Asian mushroom risotto, with chilli, sweet basil and soy.
  • Plump Madagascan tiger prawn coconut curry, with fragrant jasmine rice.
  • Mild spiced okra and aubergine curry served with cardamom scented basmati rice.
  • Dark richly spiced, slow cooked lamb shoulder with a warm spice blend, and dried fruit, served on cinnamon cous cous.

finger food

  • Individual cones of classic prawn cocktail; plump tiger prawns, luxurious home made Mary Rose sauce and cool, refreshing lettuce.
  • Lollypop of plump seared tuna loin, dabbed with nigella seed, Mizuna lettuce and horseradish cream.
  • Golden Arancini di Riso; crispy deep fried mushroom risotto balls. (v)
  • Small newspaper cones of freshly beer battered market fish, chips and home made tartar sauce.
  • Skewered paprika pork meatballs, served with a deep tomato ragū dipping sauce.
  • Sea bass en papillote, a filo parcel of prime mini seabass fillet with fennel coulis.

(h) = hot
(v) = vegetarian