Canaps menu

Chilled ajo blanco shots (v)

Chilled gazpacho shots (v)
Borscht with fennel and ginger crme friche shots (v)
Butternut squash and lemon grass with coconut and lime shots
Filo pastry cups with pesto , tomato and mozzarella (v)
Fennel crackers with goats cheese , thyme and truffle honey (v)
Caperberry, white anchovy and red pepper skewers (v)
Vol au vents with lentils in spicy Greek yogurt and herbs (v)
Asparagus mousse with parmesan crisps

Smashed peas, dill, lemon and feta crostini(v)

Gorgonzola, toasted walnuts and honey crostini
Asparagus wrapped in filo pastry
Middle Eastern spiced duck filo parcels
Crostini with asparagus, burratta and fig glaze
Crudit with blue cheese, horseradish or a beetroot, and feta dip
Home cure gravlax and horseradish crme friche on spelt blinis
Skewers of seared tuna with avocado, wasabi dip and soy sauce
Sea bass ceviche with lychee and chilli
Thai fish cakes with sweet chilli sauce
Skewers of Asian spiced halibut with pickles
Choux puffs with herb cream cheese and roe (v)
Skewers of fillet beef with salsa verde
Lamb kfte with green tahini dip
Spiced coconut lamb skewers
Slow cooked lamb in filo pastry cup with pomegranate molasses
glaze
Asparagus mousse with parmesan crisps
Crostini with chicken liver and red onion marmalade

Fruit skewers with lime sherbert

Salted caramel and chocolate mousse shots (v)

Chocolate brownie bites with white chocolate chunks (v)

Dates stuffed with goats cheese, pistachios and pomegranate (v)
Nectarine pastries with cardo cream and lime (The Party
Food Bible)
Lemon mousse shots with mini lemon meringues
Raspberry and lime and white chocolate cheesecake
Lemon curd polenta tartlets (v)
Roast apricot slice with mint, amaretto and orange blossom cream
(v)

2 MENU V7.PDF