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


