Canape Collection
Meat
Chicken Liver Parfait on Toasted Brioche with Onion Marmalade and Rocket Shoots
Braised Ham Hock Roulade with Dijon Mustard New Potatoes and Crostini
Crispy Aromatic Duck Rolls with Cucumber, Spring Onion, Hoi sin and Plum Sauce
Miniature Beef Wellington
Seared Beef and Shiitake Mushroom Brochette with Toasted Sesame Seeds
and Palm Hearts
Free Range Chicken, Girolle and Black Truffle Ballotine served on Crisp Puff Pastry
Brochettes of Parma Ham with Watermelon and Charentais Melon
Fish
Seared Organic Salmon on Blinis with Pickled Cucumber and Sauce Verte
Queen Scallops on Crushed New Potato with Rocket Shoots, Aioli and Confit Tomato
Pan-Fried Smoked Haddock Risotto, Buttered Spinach, Quail Egg and Lemon Beurre Blanc
White Devon Crab with Sweet Soy, Chilli, Coriander, Mint and Crisp Cucumber
Crayfish Tails on Gem Lettuce with Cucumber, Apple, Lemon and Marie Rose Sauce
Spiced Thai Salmon Fishcakes with Coriander and Lemon Grass with Sweet Chilli Sauce
Other
Filo Pastry Parcels of Stonegate Goats Cheese, Honey Roasted Pear, Almonds and Pistachio Nuts
Baked Spinach and Parmesan Tart with Roast Pepper, Marinated Courgette and Rocket Pesto
Fine Vegetable Spring Roll with Bean Sprouts, Palm Hearts, Water Chestnuts, Honey, Sesame and Soy
Toasted Goats Cheese on Black Pepper Toast with Beetroot Relish and Pea Shoots
Oven Roast Cherry Tomatoes filled with Ricotta Cheese, Pumpkin Puree and Salsa Verde
Sweet
Mango and Passion Fruit Pavlova with Chantilly Cream and Roast Coconut
Dark Chocolate Tartlet with Hazelnut Praline
Raspberry Crème Brulée
Spiced Plum Crumble with Fresh Vanilla Custard
Strawberry and Toasted Marshmallow Brochette with Dark Chocolate Fondue
Glazed Lemon Tartlet with Mascarpone, Orange and Mint Salsa
Classic Treacle Tartlet with Cornish Clotted Cream
Dark Chocolate Delice with Black Cherries and Kirsch
Vanilla Bavarois and White Chocolate Dipped Strawberries in a Dark Chocolate Box with Honeycomb Tuile
Chicken Liver Parfait on Toasted Brioche with Onion Marmalade and Rocket Shoots
Braised Ham Hock Roulade with Dijon Mustard New Potatoes and Crostini
Crispy Aromatic Duck Rolls with Cucumber, Spring Onion, Hoi sin and Plum Sauce
Miniature Beef Wellington
Seared Beef and Shiitake Mushroom Brochette with Toasted Sesame Seeds
and Palm Hearts
Free Range Chicken, Girolle and Black Truffle Ballotine served on Crisp Puff Pastry
Brochettes of Parma Ham with Watermelon and Charentais Melon
Fish
Seared Organic Salmon on Blinis with Pickled Cucumber and Sauce Verte
Queen Scallops on Crushed New Potato with Rocket Shoots, Aioli and Confit Tomato
Pan-Fried Smoked Haddock Risotto, Buttered Spinach, Quail Egg and Lemon Beurre Blanc
White Devon Crab with Sweet Soy, Chilli, Coriander, Mint and Crisp Cucumber
Crayfish Tails on Gem Lettuce with Cucumber, Apple, Lemon and Marie Rose Sauce
Spiced Thai Salmon Fishcakes with Coriander and Lemon Grass with Sweet Chilli Sauce
Other
Filo Pastry Parcels of Stonegate Goats Cheese, Honey Roasted Pear, Almonds and Pistachio Nuts
Baked Spinach and Parmesan Tart with Roast Pepper, Marinated Courgette and Rocket Pesto
Fine Vegetable Spring Roll with Bean Sprouts, Palm Hearts, Water Chestnuts, Honey, Sesame and Soy
Toasted Goats Cheese on Black Pepper Toast with Beetroot Relish and Pea Shoots
Oven Roast Cherry Tomatoes filled with Ricotta Cheese, Pumpkin Puree and Salsa Verde
Sweet
Mango and Passion Fruit Pavlova with Chantilly Cream and Roast Coconut
Dark Chocolate Tartlet with Hazelnut Praline
Raspberry Crème Brulée
Spiced Plum Crumble with Fresh Vanilla Custard
Strawberry and Toasted Marshmallow Brochette with Dark Chocolate Fondue
Glazed Lemon Tartlet with Mascarpone, Orange and Mint Salsa
Classic Treacle Tartlet with Cornish Clotted Cream
Dark Chocolate Delice with Black Cherries and Kirsch
Vanilla Bavarois and White Chocolate Dipped Strawberries in a Dark Chocolate Box with Honeycomb Tuile
