Canapé Menu Selector

Cold

Vegetarian

Bruschetta with buffalo mozzarella, avocado and chilli (V)

Roast marinated artichoke, mint, olive and red pepper skewer (V)

Pecorino shortbread with goat’s cheese and sour red cabbage (V)

Char-grilled courgette and haloumi fork with black olive tapenade (V)

Beetroot, asparagus and cream cheese pin wheel (V)

Grilled artichoke, parmesan shortbread and porcini mousse (V)

Beetroot scone with goat’s cheese mousse and micro herbs (V)

Spinach and ricotta tortellini skewers with sun-blush tomatoes, lemon and black pepper (V)

Dolce latte, mint and green pea frittata (V)

Deep fried, crispy halloumi cube with redcurrant, spring onion and chilli reduction (V)

Chilled authentic gazpacho shot (V)

Meat

Yorkshire pudding with rare roast beef and horseradish cream

Seared beef fillet with watermelon, pickled ginger and wasabi

Fontina cheese wrapped in prosciutto with rocket and balsamic glaze

Smoked duck, spring onion, cucumber and hoi sin pancake

Prosciutto with, rocket, roasted figs and balsamic syrup

Beef carpaccio fork with extra virgin olive oil, sea salt, pecorino and citrus juice

Tiny breads, with Serrano ham, Saffron mayonnaise and manchego cheese

Mini salt beef sandwich, sour dough, salt beef, Dijon mustard and pickles

Fish

Filo tartlet with smoked salmon, hollandaise sauce and baby spinach

Soy marinated tuna with sesame seeds and Japanese horseradish

Lemon scone with Scottish hot smoked salmon and chive cream cheese

Smoked salmon, green pea and dill pancake

Crostini with smoked mackerel mousse, beetroot crisp

Crab, chilli, lime and avocado bagel

Little salmon Scotch eggs with lemon and chive emulsion

Hot

Vegetarian

Leek and gorgonzola tartlet (V)

Goats cheese puff with balsamic and thyme shallots (V)

Corn and coriander fritter, with mango and chilli sambal (V)

Twice baked roast vegetable soufflé with red onion chutney (V)

Wild mushroom and pecorino arancini ball

Goats cheese, thyme and red onion tart tatit (V)

Saffron, red onion and pecorino risotto ball (V)

Parmesan and basil gnocchi with oven dried tomatoes (V)

Baby spoon with wild mushroom risotto and truffle oil (V)

Calzone with fontina cheese, tomato and aubergine (V)

Butternut squash soup shot with horseradish and beetroot cream (V)

Meat

Honey roasted pork belly cube with apple and thyme compote

Four hour braised shin of beef in filo with horseradish cream

Crispy Spanish rice ball with chorizo and manchego

Toad in the hole with onion marmalade

Shepherds pie with Cumberland sauce

Veal and pancetta skewer with crispy sage butter

Pesto marinated chicken skewers with lemon mayonnaise

Seared fillet steak skewers with béarnaise sauce

Seared bok choy wrapped Yakatori marinated beef fillet skewer

Lincolnshire sausage with mustard mash and red onion marmalade

Fish

Popcorn prawns with fired bloody mary sauce

Deep fried prawn, ginger and spring onion won ton with sweet soy

Cornish crab cake with shaved fennel and lime segments

Sea bass, dill and mature cheddar pie

Seared sea bass fillet with saffron cream sauce and sorrel

Griddled tiger prawn with lemongrass, soy and chilli

Seared swordfish and sweet potato skewer with coconut and coriander dip

Sweet teriyaki salmon skewer

Sweet

Cinnamon bread and butter pudding square with vanilla cream

Three coloured coconut ice

Lemon tart with pulped blueberries and chilli

Vanilla panacotta and red cherry compote

Banana bruschetta with toffee and mint

Homemade chocolate fudge brownies

Chocolate dipped strawberries

Espresso and chocolate mousse with caramel shards

Baby scones with raspberry jam, clotted cream and fresh raspberry