Reception Canape

We advise you to choose
5 canape per person (for a 1 hour reception)
£6.00 pp
8 canape per person (for a 11/2 hour reception)
£9.00 pp
** £1 supplement

HOT CANAPE - MEAT
Skewered Garlic Chicken with Coriander Chutney
Skewers of Peppered Sirloin with Bernaise dip **
Croque Monsieur with a Parmesan Crust
Peking Duck Wontons, deep-fried and served with Plum Sauce
Chicken sate with a peanut dip
Mini Yorkshire puddings with pink lamb & minted gravy 
Mini Yorkshire puddings with rare roast beef & horseradish gravy
Mini burgers with relish
Mini toad in the hole

HOT CANAPE - FISH
Harpooned Tuna with Soy, Mustard, Lime and Coriander **
Salmon, Spring Onion and Ginger Filo Wontons
Mini fish & chips served in a cone with tartare sauce
Mini salmon & dill fishcakes with a chilli dipping sauce
Prawns in Filo with a chilli dip
Salmon Teriyaki kebabs

COOL FISH
Blinis topped with smoked salmon, creme fraiche & dill
Deluxe Sushi **

HOT CANAPE - VEGETARIAN

Tiny Tartlets with Wild Mushrooms, Quails Egg and Creme Fraiche 
Roquefort and Spring Onion Filo Wontons
Char Grilled Asparagus with Hollandaise to dip
Crostini topped with Creamed Dolcelatte and Caramelised Pear 
Puff pastry croutes of sun dried tomato, caramelized onion & mozzarella cheese 
Deep-fried crispy mushrooms with a garlic mayonnaise
Mini vegetable spring rolls with a hoi-sin dip
Stilton & leek Filo wontons
Mini Welsh rarebit with capers
Filo Parcels of asparagus tips & wild mushrooms with a bernaise dip
Caramelised red onion, gorgonzola and roquette tartlets
Mini roasted pepper frittatas with fine herbs and shaved parmesan
Broad bean, mint, parmesan and ricotta tartlets
Mini Brushetta topped with char grilled vegetables, feta cheese and oregano 
Puff pastry Ravioli filled with wild mushrooms, tarragon & parmesan
Mini jackets stuffed with sundried tomato topped with Halloumi, sprinkled with sage infused olive oil
Mini jackets with asparagus risotto

COOL VEGETARIAN

Char grilled artichokes on toasted brioche with wholegrain mustard Creme Fraiche
Crostini topped with avocado and mango salsa
Rosemary Shortbread with Goats Cheese and Slow Roasted Tomatoes