CANAPÉS COLD
Available for up to 150 guests
Fi sh • Smoked salmon blini, cream cheese cracked black pepper • Prawn Nigari sushi • Tartare of salmon with soured cream, shallots and capers on granary toast • Crayfish and prawn cocktail, filo case • Grilled spiced North Atlantic prawns on blini with dill mayonnaise • Coln valley salmon, horseradish cream spoon • Cured seabass with smoked red pepper salsa, fresh guacamole in a crisp taco boat • Corn fritters with crab cocktail topped off with mango salsa Meat • Mini Yorkshire pudding, rare roast beef and horseradish cream • Potted confit duck and scallion with hoisin sauce • Chicken frittata with mixed beans and salsa • Poached quail’s egg in a smoked bacon filo basket with hollandaise sauce and black pepper • Yakitori chicken skewers with a ginger cream dressing • Thai beef and cucumber • Fillet of beef carpaccio with creamed rocket and parmesan on crisp bread with a truffle lemon aioli • Curry butter chicken on mini poppadums with candied chilli • Parma ham, rocket, caramelised peaches, buffalo bocconcini on crisp toast • Asian crispy beef on a chicory leaf, with coriander cress Vegetarian • Roasted cherry tomato, olive tapenade, shallot salsa on tomato bread • Wild mushroom risotto arancini stuffed with basil mozzarella • Coconut, lemongrass marshmallow, chilli flakes • Wild mushroom and parmesan tapenade on toast • Californian sushi rolls • Parmesan shortbread, goat’s cheese mousse, cherry tomatoes, marmalade and baby green basil
• Courgette roll with apple, fennel, cucumber with an asparagus pesto Asian slaw and roasted peanut rice paper roll with a soy dipping sauce
Menu items subject to change based on seasonal availability
V E G E TA R I A N
G L U T E N F R E E
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