Canapes
SERVED COLD
- Smoked salmon and creme fraiche crostinis
- Mini Yorkshire puddings with rare roast beef and creamed horseradish
- Tiny filo cups filled with Coronation chicken
- Shot glasses of Gazpacho
- Smoked chicken and tarragon cups
- Assorted sushi with dips
- Quails egg tartlets
- King prawns in lime and ginger marinade wrapped in mange tout
- Tiny fresh fruit kebabs with dips and honey biscuits
- Salmon and caviar chequer board
- Mini bruschettas
- Stuffed vine leaves
- Asparagus and Parma ham
- Cucumber cups with Thai crab salad & tiger prawns
- Spinach roulade pin wheels filled with Boursin
- Brioche toasties with game pate and chutney
- Figs with Greek yogurt wrapped in Parma ham
- Focaccia toasted fingers with Italian topping
- Pastrami on rye with capers
- Baby new potatoes topped with cream cheese and crisp pancetta
- Blinis with lumpfish and soured cream
- Glazed duck tartlets
- Mini tortilla wraps
Water melon and feta with crushed pink peppercorns- Cherry tomatoes, mozzarella, olives and basil on sticks in basil marinade
- Chilled pea & mint soup shots
SERVED HOT
- Filo pastry rolls, filled with Moroccan lamb. Tatsiki dip
- Tiny Brie parcels with gooseberry dip
- Tempura prawns and vegetables with sweet chilli dip
- Spoons of creamy wild mushroom risotto
- Parmesan thins
- Chicken tikka bites with mango dip
- Tiny filo parcels filled with creamed mushrooms
- Tomato and basil tartlet
- Devils on horseback
- Mini meat balls with grape and chilli dip
- Crispy duck pancakes with Hoi sin sauce
- Bite sized hot dogs
- Bite sized burgers
- Mini toads with onion gravy dip
- Sausages in honey and sesame seeds
- Tiny deep fried samosas
- Spinach and cheese flaky puffs
- Parmesan shortbread with walnuts
- Lemon chicken sticks
Salmon bites with teriyaki marinade- Chevre and caramelised red onion tartlet
- Deep fried mushroom risotto balls
- Moroccan lamb rolls with Tatsiki dip
- Fillet steak fingers with chunky chips
- Butternut squash soup shot
