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Cold Canapes

Fish

  • Savoury cone with a Thai spiced crab salad
  • Sea salted crostini with Cornish crab salad, grated cox’s apple, horseradish & lemon
  • Potted shrimps with shallots & chilli butter on Melba toast
  • Smoked salmon with ginger butter on mini oatcakes
  • Skewer of lemon & rock salt cured salmon with horseradish & beetroot cream
  • Spiced salmon ceviche with avocado guacamole, lime & crispy rice cake
  • Salmon sashimi on crispy rice cakes with a wasabi & ginger mayo
  • Filo tartlet of Caesar salad with anchovy, quails egg, Parmesan & Cos in a Caesar dressing
  • Smoked & fresh salmon Tartare with lime zest cream cucumber cups
  • A spicy red pepper aioli with prawns served in a croustade
  • Mini tuna nicoise in a pitta basket

Vegetarian

  • Pea, lemon & mint blini with crème fraiche & a chilli & tomato salsa
  • Black bean cakes with spiced avocado salsa & chilli jam
  • Poached quails egg in filo cups with spinach & hollandaise
  • Savoury cone with whipped goats curd, honey baked beetroot & thyme
  • Herbed goat’s cheese on crostini with plum chutney
  • Parmesan shortbread biscuits with mozzarella, slow roast cherry tomato & watercress pesto
  • Hazelnut shortbread biscuit with Stilton mousse & pickled plum relish
  • Toasted olive bread with guacamole, mascarpone & sun blushed tomato
  • Sushi with avocado, cucumber & red pepper with soy & wasabi dips
  • Croustade with spiced aubergine, tomato & Middle Eastern spice mix served with a coriander, chilli & lime crème fraiche

Meat and poultry

  • Thai chicken salad in a crispy wonton cup
  • New potato crisps with roast cannon of lamb & minted salsa verde
  • Beef Carpaccio with truffled horseradish cream on crostini with Parmesan shavings
  • Truffled steak Tartare in a sourdough croute with anchovy & quails egg
  • Walnut toasts with chicken liver parfait & quince jelly
  • Asian pancakes of spiced duck with spring onion, cucumber & plum hoisin sauce

 

Hot Canapes

Fish

  • Skewered Scottish salmon glazed with ginger & herb aioli
  • Thai spiced fish cakes with ginger salsa verde
  • Queen scallops wrapped in pancetta with pea & mint puree
  • Smoked haddock fish cake with caper miso mayonnaise
  • Mini fish pie of smoked haddock, salmon & cod in a cream sauce with Parmesan crumble topping
  • Smoked haddock & watercress tartlets

 

Vegetarian

  •  Sweet potato, Parmesan & Gruyere frittata with a tomato salsa
  • Caramelised red pepper & red onion tarte tatin with soft goats cheese & rocket pesto
  • Wild mushroom risotto balls with basil oil
  • Little tartlets of taleggio cheese, red onion & leek
  • Little tartlets of wild mushroom ragout with lemon hollandaise
  • Crispy filo tartlets with spinach, ricotta & mint

 

Meat and poultry

  • Croque monsieur of bresoala, Gruyere cheese & mustard
  • Rare roast beef on Yorkshire puddings with horseradish & mustard cream
  • Moroccan spiced Lamb, sweet potato & mint filo parcels
  • Lamb burgers with mint jelly, sesame bap & chilli yoghurt
  • Honey, turmeric lamb fillet on skewers with a pistachio & sesame dukkah
  • Skewered Cajun spiced chicken with pineapple & lime salsa
  • Slow cooked game cottage pie with redcurrant gravy & root vegetable mash
  • Pulled pork on crostini with chilli tomato jam
  • Cocktail Cumberland chipolatas with celeriac & grain mustard mash

 

Sweet canapés

  • Miniature apple & plum crumble tartlets with calvados cream
  • Ginger parkin cake drizzled with butterscotch sauce
  • Sicilian clementine almond cake with limoncello drizzle
  • Baby éclairs of chocolate cream with chocolate fondant
  • Dark & white chocolate brownies
  • Baby dark chocolate cups with:
  • Lemon & lime posset
  • Chocolate salted caramel
  • Autumn berry fool

Starters/Main Course/Desserts

Menu 1

  • Little twice baked stilton, cheddar & leek soufflé with dressed baby spinach leaves
  • Roast breast of guinea fowl with thyme & shallot sauce, root vegetable puree & Savoy cabbage
  • Warm pear & almond tart with crème fraiche

 

Menu 2

  • Salad of roasted beetroot, goat’s curd, caramelised walnuts & watercress in a Dijon & citrus dressing
  • Pepper crusted fillet of beef with crushed new potatoes, Savoy cabbage with ribbon leeks & parsley & a red wine jus
  • Bitter chocolate tartlet with coulis & crème fraiche

 

Menu 3

  • Griddled scallops with crushed peas, sourdough bread crumbs & anchovy dressing
  • Roasted Gressingham duck breast with a plum & star anise sauce, gingered sweet potato mash & wilted chilli spinach
  • Baked blackberry & stem ginger pudding with whipped cream

 

Menu 4

  • Maple syrup cured salmon with chargrilled spring onion, French breakfast radish & pickled beetroot
  • Cannon of lamb on minted crushed peas, with herbed Chantenay carrots, Dauphinoise potatoes & orange, redcurrant & mint sauce
  • Autumn Eton Mess with glazed figs, poached pears, & blackberries

 

Menu 5

  • Roasted butternut squash soup with toasted butternut seeds & snipped chives
  • Corn fed chicken with wild mushrooms, tarragon, leeks & pomme puree
  • Plum fool with vanilla shortbreads

 

Menu 6

  • Terrine of baked ricotta served with slow roast tomato, black olives, basil oil & mixed green leaves
  • Medallions of rose veal with a madeira sauce, fine beans, mange tous & sugar snap with rosti potato
  • Apple tarte tatin with calvados ice cream

 

Menu 7

  • Chicken liver parfait with pear chutney & sourdough bruschetta
  • Griddled fillet of halibut with roasted fennel, red onion & balsamic tomatoes & chive olive oil mash
  • Chocolate brioche stack with poached winter fruit compote & cream

 

Menu 8

  • Cornish crab salad with pink grapefruit mayonnaise, salad leaves & granary toasts
  • Seared venison loin with caramelised apples, root vegetable gratin, fine beans & blackberry jus
  • Little lemon polenta cakes with limoncello syrup and citrus cream