CANAPÉS
Sample Canapé Menu One
Served cold
THAI ASPARAGUS ON BRIOCHE CROUTE WITH BASIL MOUSSE (V)
ROAST BEEF WITH CREAMED HORSERADISH
ROSETTE OF GRAVADLAX WITH CAPERS AND DILL MUSTARD
TIGER PRAWNS MARINATED WITH GINGER AND CORIANDER, WASABI MAYONNAISE
CHICKEN TIKKA SKEWER, CUCUMBER RIAITA
PEKING DUCK PANCAKES
Served hot
CUBED LAMB FILLET IN BRIOCHE CRUMB, PEPPERCORN SAUCE
SATAY CHICKEN
ORIENTAL CRAB CAKES, SWEET CHILLI DIP
FILO ‘SWAG BAGS’ WITH BOURSIN AND MUSHROOMS (V)
MINIATURE BEEFBURGER WITH SHREDDED ICEBURG, CHERRY TOMATO AND ‘LOVE’ SAUCE
SMOKED SALMON TARTLET, HOLLANDAISE GLAZE
Sample Canapé Menu Two
Served cold
TOASTED RAISIN BREAD WITH CREAMED GORGONZOLA, FIG AND ROCKET PESTO (V)
SPICED LAMB FILLET WITH PEAR & SAFFRON CHUTNEY
SEARED TUNA WITH WASABI MAYO
TSAR FILLET OF SMOKED SALMON, LEMON CRÈME FRAICHE
CORN-FED CHICKEN FLAVOURED WITH ROSEMARY & GARLIC, CUMBERLAND DIP
MARINATED ARTICHOKE HEARTS WITH GRIDDLED HALOUMI (V)
Served hot
SEARED VENISON FILLET, SAUCE GRAND VENEUR
JUMBO PRAWNS, BÉARNAISE DIP
SEA BASS & SPRING ONION FISH CAKES, PARSLEY SAUCE
CARAMELISED ONION AND GRUYERE TARTLETS (V)
MINIATURE CHICKEN BURGER WITH CRISPY SMOKED BACON AND ‘LOVE’ SAUCE
DEEP-FRIED VEGETABLE SPRING ROLLS, SWEET & SOUR DIP (V)
