Cold Canapés

 

Fish and Shellfish

Golden Corn Caketopped with Tuna Tartare marinated in Soy and Mirin with Wasabi Mayonnaise and Ginger Wafer
Horseradish and Potato Cakewith Smoked Trout Mousse, Sour Cream and Dill
White China Spoon of Sticky Glazed Salmonwith Crispy Noodles and Ginger Crème Fraiche


Lamb and Beef

Japanese Sticky Beef Rollswith Sweet Soy Glaze
Sumac Dusted Loin of Lambwith a Giant Couscous Salad and Smokey Aubergine Sauce served in a Brik Pastry Cup
Za’atar and Parmesan Biscuitswith Seared Fillet of Lamb, Beetroot Hummus and Pomegranate Molasses


Chicken and Duck

Toasted Briochetopped with Potted Duck and Caramelised Beetroot Relish
Bubble and Squeak Cakesmade with Sweet Potato and Spring Onion with Sour Cream and Crispy Duck
Roasted Duck Filletwith Coconut, Pineapple and Chilli Relish in a Brik Pastry Cup


Vegetarian

Olive Oil CrostiniWhipped Goats Cheese and Caramelized Fig
Wood Roasted Pepper Tatinwith Creamed Pecorino and Red Onion Jam
Crispy Wonton Cupfilled with Vietnamese Vegetable Salad


Old Favourites

Fish and Shellfish

Sushi canapes

Buckwheat Bliniswith Scottish Smoked Salmon, Crème Fraiche and Lemon and Dill Mustard
Smoked Troutwith Wafers of Cucumber in a Filo Cup topped with Dill
Sushiwith Tuna, Cucumber, Avocado and Wasabi


Chicken and Duck

Paper Thin Chinese Pancakeswith Shredded Duck, Cucumber, Spring Onion and Hoi Sin Sauce
Roasted Confit of Duckwith White Bean Pesto on a Garlic Crouton with Shallot Jam
Skewers of ChickenMarinated in Sage, Honey and Lemon, Wrapped in Sage and Parma Ham


Beef and Lamb

Baby Yorkshire Puddingsfilled with Rare Roast Beef and Horseradish Cream
Honey Spiced Lambwith Coriander and Mint Yogurt in a Markouk Cup
Crostinitopped with Carpaccio, Rocket and Caper Berry Hollandaise


Pork

Parmesan, Pine Nut and Basil Sconeswith Balsamic Butter, Prosciutto and Cherry Tomatoes
Bruschettatopped with Parma Ham, Asparagus and Parmesan Shavings
Fig SkewersWrapped in Prosciutto


Vegetarian

Fresh Asparagus Tipsdipped in a Lemon and Basil Hollandaise wrapped in a Basil Pancake
Crostiniwith Char-Grilled Aubergine, Roasted Red and Yellow Pepper, Basil and Sun Dried Tomato
Vegetable Cruditéswith Quails Eggs, Marinated Olives, Guacamole and Tomato Salsa


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