CANAPES
| HOT CANAPÉS |
| Meat |
| Beef steak agro dolce |
| Mini beef Wellington |
| Grilled beef fillet with a ginger and lime dipping sauce |
| Beef teriyaki with a lime yoghurt sauce |
| Ravioli with veal and cep mushrooms with rosemary |
| Chianti marinated lamb ragu ravioli |
| Lamb kofta with a mint dipping sauce |
| Chicken kebab with tzatziki |
| Sweet and sour chicken slices flavoured with red chilli |
| Ginger chicken cakes with a lime and coriander mayonnaise dip |
| Hoisin duck mikado’s with sesame oil |
| Satay selection – choice of beef, chicken or lamb |
| Black pudding and quails egg |
| Old Spot pork sausage and mash |
| Baby chorizo with a coriander and yoghurt dip |
| Mini organic cheeseburger with red onion confit |
| Mini shepherd’s pie |
| Ham croquette with garlic aioli |
| Mini bacon and shallot tart |
| Mini croque monsieur or madam |
| Fish |
| Crisp baby squid with aioli |
| Spicy potato and fish singaras with hot mango dipping sauce |
| Crisp potato rosti with smoked salmon, beetroot and horseradish relish |
| Beer battered fish and chips with homemade tartar sauce or truffle mayonnaise |
| Crispy whitebait with potato and parsnip chips |
| Crab and zucchini with sweet chilli |
| Grilled halloumi with oregano and red pepper oil |v |
| Queen scallops with lemon and garlic |
| Salt cod croquets with paprika aioli |
| Smoked haddock and organic salmon fishcake with tartar sauce |
| Pollack fishcake with spicy tomato and basil sauce |
| Lemon sole goujons with a watercress and lemon mayonnaise |
| Black ink squid risotto balls |
| Crab and onion tartlet |
| Thai style fish cake with chilli and lemongrass |
| Crispy tiger prawns with sweet chilli sauce |
| Vegetarian |
| Wild mushroom and asparagus tartlet |
| Grilled aubergine and zucchini with coriander pesto |
| Goat’s cheese and red onion marmalade tart |
| Baked baby potatoes with sour cream and Avruga caviar |
| Ricotta and spinach ravioli |
| Gorgonzola risotto balls |
| Pea and mint risotto balls |
| Mozzarella, olive, basil and confit tomato risotto balls |
| Warm brie tartlet with red pepper chutney |
| Poached quail egg with white chocolate foam |
| Lotus crisps |
| Mini risotto of mushrooms with truffle |
| Spinach, tomato and parmesan cheese tartlet |
| Spinach, tomato and parmesan cheese tartlet |
| Crispy salt and pepper tofu |
| Goats cheese and herb cake with yoghurt and mint dressing |
| Shots |
| Rock shrimp tempura with ponzu |
| Spiced carrot with tarragon salt |v |
| Cappuccino of cauliflower with hazelnut foam |
| Clear spicy Bloody Mary with or without Grey Goose vodka |v |
| Chilled heritage tomato consommé with Dorset crab dumplings |v |
| Lobster tempura with lemon grass bisque |
| Tuna tartar and lemon jelly |
| Salmon tartar with white balsamic jelly |
| Lobster bisque |
| COLD CANAPÉS |
| Meat |
| Mini Yorkshire pudding with rare organic Scottish beef and horseradish sauce |
| Bresaola with goat’s cheese and rocket |
| Pork belly confit with honey and apple coulis |
| Ham hock with fresh parsley and a mustard dressing |
| Port cured foie gras on ginger bread |
| Duck confit with pommery mustard on crostini |
| Soy cured duck with ginger and confit fennel |
| Sweet physalis and Parma ham |
| Prosciutto with melon |
| Parmesan wafer with pancetta and watercress mousse |
| Venison ball with beetroot and bitter chocolate |
| Corned beef with homemade cucumber pickle on rye |
| Duck and pistashio terrine |
| Organic Bresse chicken and wild mushroom roulade |
| Scottish beef carpaccio on chicory with wasabi mayonnaise |
| Organic beef tartar with poached quail’s egg |
| Fish |
| Lobster and Jerusalem artichoke with saffron vinaigrette |
| Roulade of smoked salmon mousse with cream cheese and chives |
| Smoked salmon blini with crème fraiche and lemon zest |
| Mini Yorkshire pudding with smoked salmon and saffron rouille |
| Portland crab and apple on toast |
| Potted Morecambe Bay shrimps |
| Crispy bundle of Thai style marinated prawns |
| Smoked trout with horseradish cream |
| Cured mackerel with cucumber pickle |
| Smoked eel on mustard celeriac |
| Tuna tartar with beetroot crisps |
| Sea bass with english mustard on chicory |
| Earl Grey smoked sea trout |
| Tuna tartar with wasabi mayonnaise |
| Salmon and crab tartar with sour cream and caviar |
| Seabass cerviche with yuzu sauce |
| Oysters |
| Using only the finest and fresh oysters, they can be served as a canapé or from a special bar where our chef will shuck the oysters on request. |
| Fin de Clair or Native oysters |
| On the half shell with a choice of Cabernet Sauvignon shallot vinegar, tabasco or fresh lemon |
| Vegetarian |
| Sandwich of crispy potatoes with crème fraiche, shallots and chives |
| Quail egg and remoulade tartlet |
| Endive with poached pear and gorgonzola dressing |
| Chicory with orange and hazelnut |
| Gorgonzola and black fig on soft ciabatta |
| Crispy ciabatta crouton with confit red pepper and basil oil |
| Walnut crostini with apple and roquefort |
| Tomato and bocconchini crostini |
| Tortilla chips with spicy guacamole |
| Roasted tomato and artichoke with aubergine caviar |
| Parmesan wafers with a watercress mousse |
| Spanish omelette with smoked paprika |
| Spiced feta with cubed watermelon |
| Desserts |
| Mini ice cream cones with crispy hazelnuts |
| Mini orange cheese cake |v |
| Selection of miniature pistachio and dark chocolate casket millefeuille |
| Cappuccino cups with Amaretto foam |v |
| Mini lemon meringue pies |
| Mini tarte tatin with vanilla custard |
| Macadamia crème brûlée spoons |
| Organic lemon and orange curd tartlet |
| Selection of seasonal fruit tartlets |
| Cherry bakewell |
| Valhrona chocolate tart with clotted cream |
| Chocolate pot with crystallised violets |
| Vietnamese coffee chocolate tarts |
| Valhrona chocolate or coffee éclairs |
| Chocolate and pecan brownies |
| Mascarpone with mixed red berries in a bitter chocolate cup |
| Cheese platters and stations from £5.00 per person |
We have created a menu to showcase the finest cheeses from the United Kingdom, Ireland and France using only small independent producers, some of whom still use traditional methods originating hundreds of years ago. Select an individual region or create your own tasting board with a combination of the best of each country which can be served canapé style on wooden boards or on a special station. Our sommelier is happy to suggest a wine to compliment your cheese selection. |
| Terrine stations from £5.00 per person |
| Chicken liver parfait with roasted onion chutney |
| Game terrine on croute |
| Corn fed chicken and Thomas Hoe Stevenson’s traditionally aged Stilton |
| Duck and seville orange terrine |
| Country terrine with pork, rabbit and pistachios |
| Golden Cross mature goat’s cheese and potato terrine with a rocket vinaigrette |
| Foie gras and truffle |
| Salmon parfait wrapped in organic Scottish smoked salmon |
| Meat platters and stations from £4.50 per person |
| All of our meats are from small independent producers and are hand carved by our chefs at the station. Accompanied by crusty bread and a selection of our homemade condiments. |
| Air dried Herdwick mutton / Galloway beef pastrami / Farmer Sharpe’s bresola / Denhay Farm air dried ham / Richard Woodhall’s honey roast ham / York ham carved on the bone / Iberico ham / Parma ham / Patenegro / Bayonne ham / Gascony black pig ham / Serrano ham |
| “Pain surprise” prices on request |
| Delight your guests with Pain Surprise, a unique Parisien traditional dish made using a large cob of sour dough bread, bursting with mini sweet or savoury sandwiches. |