Canapés - Cold
Tuna Carpaccio -
Seared tuna coated in an Asian spice mix served with avocado, salsa and dressed with vinocotto
Terrine de Coquilles St Jacques
A visually appealing scallop terrine with 3 layers of flavor and colour served on mini toasts with delicious raisin vinaigrette
Pate and Peppered Pears
Bagel chips topped with home made pate and finished with balsamic and pepper poached pears and a sprig of watercress
Zucchini Frittata and Nectarine relish
Vegetarian and non vegetarian option
Beetroot and Dill Cured Salmon on Dill and Caper Frittata
Visually beautiful and extremely tasty
Fresh Fig and St Agur Blue Cheese on an Oatcake Tartlet
St Agur Blue Cheese with fresh figs topped with a splash of white balsamic and garnished with rocket
Triple Cream French Cheese with Quince Paste served on an Oatcake Tartlet
Delice de Bourgogne French cheese complimented with home-made quince paste
Eye Fillet Beef Asian Salad served on Cucumber Boats
Rare roast beef served on a julienne of spring onions, red pepper and carrots served with a ginger coriander Asian dressing
Duck Pancakes
Duck braised in sherry and quince paste, wrapped in pancakes and topped with pomegranate seeds. Delicious and very festive
Merideths Dairy Goats Cheese Topped with Char Grilled Asparagus Bruscetta
Simple and delicious
Parmesan Cups filled with Chicken Caesar Salad
Delicate parmesan tartlets filled with tender chicken, crispy prosciutto, cos lettuce, a crouton and topped with a creamy Caesar dressing.
Vintage Forks with Seasonal treats
Combination of seasonal ingredients presented on eclectic vintage forks
Prosciutto Cups with Mascarpone and Balsamic Poached Pears
Crispy prosciutto cups married with a creamy mascarpone and punchy balsamic poached pear
Prawn Tartlets
Prawn cooked in a sticky ginger asian style dressing served with avocado cucumber and pea tendrils in a crispy tart.
Lamb Fig and Goats Cheese Tart
Oatcake tartlet filled with lamb, fig and goats cheese with a delicious orange and red wine reduction dressing and finished with fresh herbs
Canapés - Warm
Pumpkin Thyme and Goats Cheese Tart
Flakey pastry topped with caramelized onion a roasted pumpkin finished with creamy goats cheese
Kofta’s wrapped in Roasted Beetroot and Carrot served with Spicy Carrot Dip
Spicy Meatballs on a bamboo skewer, wrapped in garlic and thyme marinated roasted beetroot and carrot strips and finished with a tasty carrot dip
Roasted Mushrooms filled with Parsley and Truffle Oil Risotto
A real crowd pleaser topped with Romanian Pecorino
Pea and Pecorino Ravioli with Sage Butter Sauce
Individual Pea Ravioli served on Asian Soup Spoons
Roasted and stuffed Chicken Tenderloin served with Fig and Pedro Ximenez Sauce
Chicken Tenderloin filled with Fig, Orange and Crack Wheat Stuffing with Pedro Ximenez Sauce and complimented with parsley and orange zest garnish
Lamb and Leek Tartlets Topped with Tasty Dukkah
Ground lamb infused with herbs on a bed of leeks with a crusty dukkah topping
Turkey and Zucchini Balls with Sour Cream and Sumac Dressing
Light and tasty
Scallop and prosciutto tartlet
Scallops wrapped in Prosciutto on a bed of pureed cauliflower topped with a delicious raisin and caper vinaigrette.
Quiche filled with Pumpkin, Stilton and Quince Paste.
A real crowd pleaser
Lamb and fennel toasts
Lamb back strap on braised fennel with date and pecorino.
Chicken Pies
Layers of flakey filo pastry with a spinach, pine nut and chicken filling.