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.
- 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)
- 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)
- 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)
- 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 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.
- 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