Sample Canapé Menu Please note that this menu does not represent all of our canapés! We also have seasonal canapé menus, for example for Christmas or Thanksgiving events, and canapé menus for particular cuisines. If you would like to see our other menus, or if you have any particular requirements or requests, do get in touch! Meat Canapés Cold Rare Roast Beef, Yorkshire Pudding, Glazed Parsnip, Horseradish Salsa Foie Gras Parfait, Truf>led Sablé, Pomegranate Jelly,Black Pepper Crumb Chicken Satay Lollipop Lavish Duck Con>it Salad in a Wonton Basket, Spicy Papaya and Mango Sauce Grilled Corn Fed Chicken Caesar Salad in a Parmesan Cup with Garlic Crouton Beef Carpaccio Crostini with Rocket, Parmesan, Crème Fraiche and Truf>le Oil Slow Braised Guinea Fowl, Parsnip Pancake, Spiced Californian Sultana Jelly Meat Canapés Hot Con>it Poussin Wrap, Dried Berries, Pinenuts and Shallot Jam Ras el Hanout Lamb Skewers, Cumin Nuts and Crumb, Spiced Tomato Chutney Soya, Ginger and Honey Roasted Pork Belly, Spring Onion Rösti, Soya Caviar Sugarcane Chillied Duck, Black Sesame Cone, Mooli and Dried Pak Choy Pistachio Coated Thai Beef Negril, Negril Sauce on a Bamboo Skewer Charred Pink Peppercorn Fillet of Beef, Micro Parmentier Potato, Horseradish Foam on a China Spoon
Seared Angus Beef, Mousseline and Caramelised Red Onion on a Rustic Rosti Grilled Garlic and Herb Lamb on Rosemary Skewer with a Lavender Dip Lemongrass and Ginger Chicken Skewer with a Ponzu Dipping Sauce Salted Caramel Chicken Skewers, with a Red Onion and Peanut Dip Fish and Shell4ish Cold Wild Herb Encrusted Cyprus Potato Fondant, Beetroot and Vodka Cured Sea Trout, Soured Cream and Lemon Dust Lemongrass and Ginger Scented Spring Roll Cone with Poached King Prawn Tartare and Thai Mayonnaise Manami Spiced Sashimi on Togarashi Japanese Rice with Wasabi Foam Lemon Pepper Tuna with Chilli Avocado Cream, Heritage Tomato and Lemon Purée in a Wonton Cup Prawn Tartlet; Chili and Garlic Marinated Prawn on Black Sesame Seed Croute with Coriander Cream Saffron Cornish Crab Filled Cucumber Cup with Crispy Fried Spring Onion and Caviar Cured Trout on a Spring Onion Flatbread with Dill and Rose Water Cream Salmon Tartare in a Cherry Tomato, Topped with Vodka and Dill Jelly Fish and Shell4ish Hot Crab and Lobster Cake with Pea and Aubergine Chilli Sauce, Served on a China Spoon Grilled Thai Monk>ish with Rice Noodle Crisp and Thai Cream Barramundi, Lemon Purée, Lemon Dust on a Burnt Onion Rösti Sole Cake, Black Eye Pea Purée, Caper Foam and Lemon Pipette Fried Banana Cup Filled With Flaked Salt Fish Salad and Herb Mayo Steamed Prawn Nori Rolls with Chillied Sake Sauce
Smoked Chilli and Garlic Butter>ly King Prawns on a Chopstick Seared Sea Bass on a New Potato Galette, Topped with Citrus Aioli and Pickled Chilli Vegetarian Canapés - Cold Carrot Macaroon with Coriander Goat s Cheese and Honeyed Pine Nuts Heritage Tomato Bubble on a China Spoon with Mozzarella Water, Basil Caviar and Basil Crisp Soya Enoki Mushroom Wrap with Adzuki Red Beans Pickled Kohlrabi, Jerusalem Artichoke Purée, Baby Herb Asparagus Tips and Balsamic Caviar Cherry Tomato, Cherry Tomato Jelly, Mozzarella, Rocket, Pistachio and Rocket Pesto Lemongrass and Carrot Bubble, Coconut Dust, Soya Spinach and Honey Morning Glory Jelly Beetroot and Dolcelatte in a Parmesan Cup, Topped with a Radish and Chive Salsa Mozzarella, Sun blushed Plum Tomatoes and Grilled Wild Mushrooms, wrapped in a Zucchini Ribbon and >inished with an Extra Virgin Sicilian Olive Oil Cream of Blue Cheese Wrapped in a Port and Calvados Jelly, Topped with Black Pepper and Honey Roasted Pear, Served on a China Spoon Herb and Pistachio Encrusted Goat s Cheese on a Parmesan Shortbread and a Pear and Raisin Chutney Cucumber Cup Filled with Cream of Feta Cheese, Sun Dried Tomato Salsa and Black Olive Tapenade Vegetarian Canapés Hot Mini Dolcelatte and Wild Mushroom Souf>lé with Grated Truf>le Zucchini Cup, Cumin Aubergine Caviar, Yoghurt Cream and Aubergine Crisp Roasted Salsify, Rosemary Filo Cup, Orange and Fennel Salsa
Mushroom Farci, Melted Burrata and Pequillo Olive Oil Creamy Havarti Cheese en Croute with a Grape and Parsley Salsa Filo Tartlet Filled with a Trio of Wild Mushroom Ragout and Chive Cherry Tomato Tarte Tatin with Mozzarella and Balsamic Veloute Grilled Zucchini Cup Filled with Dhal and Topped with Yoghurt Sauce Savoury Parsley and Marjoram Beignet with a Melted Cheese Centre Twice Baked Cheese Souf>lé with Red Onion Chutney and Crispy Sage Wild Curried Mushroom in a Brioche Box with Coriander Sauce Mini Risottos: Creamy Wild Mushroom or Asparagus, Pea and Mint Risotto, in a Parmesan Basket Butternut Squash Risotto in a Parmesan Cup with Crumbled Blue Cheese Beetroot and Radish Risotto in a Parmesan Cup, Topped with Chive and Philadelphia Cream Substantial Canapés (A supplement is payable on substantial canapés) Mini Luxury Beef Burgers with Aged Cheddar and Tomato Relish Fish and Chips with Tartare Sauce and Lemon, served in a Cone Red Snapper Chips with Sweet Potato Crust in a Cone with Lemongrass Scented Oil Sevruga Caviar Served with Thick Hand Cut Chips and Sour Cream Sweet Canapés Rum Flambé Banana on Coconut Fritter with Chocolate Sauce Mini Apple Crumble with Wild Berry Salsa and Custard Baked Lemon Cheesecakes Serve with a Fresh Berry Salsa
Mini Meringue Filled Vanilla Cream and Ginger Infused Fruit Salad Luxury Three Chocolate Brownie Mini Orange and Chocolate Jackson Pollock Cake Assortment of Miniature Macaroons White and Dark Chocolate Dipped Strawberries Mini Dark Chocolate Cup with Liqueur Berries and Vanilla Whipped Cream Mini Lemon Meringue Tartlet Dessert Canapé Shots (A supplement is payable on dessert shots) Eton Mess Elder>lower Jelly, Muddled with Gold Leaf and Whipped Cream Dark Chocolate Mousse with Coco Nibs Passion Fruit Crème Brûlée White Chocolate Mousse with Raspberry Strawberry Tri>le