Project Description

Cold Canapés

Parmesan & Olive Shortbread topped with Parsley Pesto and Goat Cheese (v)

(the photo of this also has the shortbreads topped with bright pink sprouts)

Smoked Salmon and Lemon Creme Fraiche Crepe Parcels

Sweet Potato Chips topped with Goat Cheese Mousse, Honey & Chervil (v)

 Endive Leaves stuffed with Pear, Blue Cheese & Walnut Salad with a Shallot Vinaigrette

Mini Papadums topped with Tandoori Chicken and Mango Salsa

Mini Peking Duck Pancakes with Plum Sauce

Pate de Foie Gras on Pistachio Biscotti with Fig Jam

Beef Carpaccio with Celeriac Remoulade, Rocket & Horseradish on a Parmesan Crisp

Black Truffle, Wild Mushroom and Taleggio Crostini (v)

Tuna Tartare on Sesame Wonton Crackers with Wasabi Cream

Hot Canapés

Phyllo Parcels stuffed with Butternut Squash, Kale and Feta (v)
Chicken Satay Baskets with Spicy Peanut Sauce

Mini Yorkshire Puddings stuffed with Rare Beef and Horseradish
Spicy Thai Fish Cakes with Lime & Coriander Cream
Prosciutto Wrapped Fig Skewers stuffed with Goat Cheese
Seafood Spring Rolls with Citrus-Soy Dipping Sauce
Moroccan Spiced Chicken Phyllo Rolls with Tomato Chutney
Spiced Lamb Burgers on a Pita Crisp with Minted Yogurt and Pomegranate
Teriyaki Salmon served on a Pea Blini with Curried Yogurt and Pea Sprouts

Chorizo & Basil Wrapped Prawn Skewers with Lime

SpicyFig - Riviera Catering -Scallop Ceviche Canape
SpicyFig - Riviera Catering - Ceviche