Canapés Menu

4 x Canapés @ £ 8.20 per Person

6 x Canapés @ £11.30 per Person
8 x Canapés @ £13.30 per Person
10 x Canapés @ £14.30 per Person

We recommend 2 hot and 2 cold canapés per person

prior to your three course meal.

Minimum quantity for each type of canapés is the number of

guests in your party.

Should you just wish to have canapés (with no meal) then a room hire
fee will be applicable. Please contact us for further details
 Hot Canapé list
Lamb Koftas with Yoghurt and Mint Dressing
(a mildy spiced minced leg of lamb with coriander and a little chilli on a bamboo skewer then
chargrilled and served with the yoghurt and mint dressing)
Warm Tomato Tart with Pesto and Cracked Black Pepper
(a thin disk of puff pastry with a layer of basil and pinenut pesto, a thick slice of vine tomato and then
baked in the oven and seasoned with Rock salt and cracked pepper
Pan-fried Tiger Prawn with Garlic and Herb Butter
(a large Tiger prawn on a bamboo skewer roasted on a grill and served with garlic, herb and spring
onion butter)
Sweet and Sour Chicken
(pieces of chicken in a light sesame batter served in a chinese spoon with sweet and sour sauce spring
onions and pineapple)
Deep fried Blue Cheese Risotto Balls
(Caranolli risotto rice cooked in a vegetable nage and finished with stilton cheese and creme fraiche
then paneed in Japanese breadcrumbs and deep fried)
Baked Goats Cheese in Puff Pastry
(a puff pastry tartlet filled with cornish goats cheese thats mixed with basil walnuts and a little walnut
oil and then baked in the oven until golden)
Crispy Chicken Wings with Chilli and Coriander Sauce
(the centre piece of free range chicken wing which is braised then paneed in brioche crumbs
Mini Bacon and Egg Pies with Poached Quail Egg
(a lightly smoked bacon and egg mix baked in the oven and served with a warm poached quail egg)
Wild Mushroom Tartlet with Hollandaise Sauce
(A seasonal wild mushroom mixture with thyme and garlic which has been sauteed and placed in a
delicate pastry case and is topped with hollandaise sauce)
Vanilla and Butternut Pumpkin Risotto
(a creamy butternut risotto with parmesan vanilla oil and creme fraiche served in a chinese spoon)
Red Wine Braised and Deep Fried Oxtail with Horseradish Cream
(pieces of oxtail slowly braised in a red wine jus and then flaked off the bone pressed into a pave and
the paneed in seasoned breadcrumbs and fried and served with the freshly grated horseradish cream)
Beef Brochette with Teriyaki Sauce
(small cubes of tender beef filet skewered onto a brochette then grilled and served with the teriyaki
sauce)
Pan-fried Cornish Crab Cakes with a Rocket and Mango Salsa
(freshly picked Cornish crab meat bound with spring onions, mayonnaise and a little chilli then pan-
fried and served with a mango and rocket salsa)
Mini Shepherds Pie
(Small pieces of lamb slowly braised and placed in a crisp pastry shell and topped with a smooth
creamy mashed potato)
Mini British Fish and Chips
(strips of sole breaded and deep fried with chips and tartar sauce served in a paper cone)
 Cold Canapé List
Smoked Salmon and Cream Cheese Rolls
(home smoked organic salmon layered with cream cheese and chives and served with a cucumber
and dill salad)
Scottish Herrings with Pumpernickel
(Soused Scottish herrings served on pumpernickel bread with a light horseradish cream)
Green Asparagus Spears with Serrano Ham
( A thick spear of asparagus wrapped in Serrano ham and served with a hollandaise dip)
Crab and Mango Salad
( back fin crab and mango bound with coriander and a little chilled, served on a mini popadom)
Vegetable Sushi with Soya and Wasabi
( a selection of vegetable sushi rolled in nori maki and served with a wasabi and soya sauce)
Tartar of Organic Salmon
(finely diced organic salmon with soured cream shallots and capers served on a brioche croute)
Smoked Duck Chinese Rolls
(strips of smoked duck with spring onions and cucumber with a rich plum sauce)
Mini Coronation Chicken
(tender pieces of chicken breast bound in a light curried mayonnaise with coriander and mango
chutney served in a crisp pastry case)
Seared Yellow fin Tuna with Pesto and Basil Cress
(sushi grade Tuna lightly seared served on a crispy rice cake with basil and pine nut pesto and micro
basil cress)
Crayfish and Lobster Cocktail
(crayfish and lobster tossed in a spiced cocktail mayonnaise served in a croustade)
Parmesan and Goats Cheese Fingers
(strips of toasted brioche with creamed goats and parmesan with a red onion marmalade)
Brochette of Sicilian Tomato with Buffalo Mozzarella
(tiny sicilian tomatoes and mini mozzarella skewered on a bamboo skewer and marinated in aged
balsamic and extra virgin olive oil)
Anglaise chicken, Feta and Olive Salad
(Pieces of poached free range chicken with cubes of feta and olives tossed in a tomato olive oil and
served in a filo basket)
Peeled King Prawns served with a Thai Dressing
(a large king prawn skewered on a bamboo cocktail stick served in a bowl with a coriander palm sugar
and lime sauce)
Black Fig with English Goats Cheese and Wild Rocket
(half a sweet black fig with pieces of Goats cheese wild rocket and drizzled with a port reduction)
Potato and Truffle and Parmesan Salad
(small peeled new potatoes tossed in a black truffle dressing with parmesan flakes served in a crisp
pastry case)
 Hot Dessert Canapés
Warm Chocolate Madeleine
(Individual chocolate madeleine with dark Valrhona chocolate and served with a bowl of white
chocolate sabayon for dipping)
A Selection of Fruit Crumbles
(a selection of Rhubarb and blackberry, apple and raisin, apricot and almond crumbles served in a
crisp pastry shell)
Black Fig Tart Tatin
(served with tahitian vanilla chantilly cream)
Mini Bread and Butter Puddings
(warm bread and butter puddings served in chinese spoons with sauce anglaise)
Warm Chocolate and Hazelnut Brownies
(served on a bamboo skewer with a Tonka bean Anglaise dip)
Pineapple Beignets
(a bit like a doughnut - served with a warm chocolate sauce deliciously gooey on the inside and crispy
on the outside)

Cold Dessert Canapés

Sherry Trifle
(Tiny Sherry trifles served in a bitter chocolate cup)
Coconut and Pineapple Brochette
(small cubes of marinated pineapple and coconut jelly served on a bamboo skewer and rolled in
toasted coconut)
Chocolate Marquise with Griotine Cherries
(a dark chocolate mousse with kirsch and griottine cherries served in a chocolate case)
Mini frosted Fruit Tartlet
( a selection of raspberry, strawberry and blackberry tartlets with creme patisserie and sweet tartlet
cases)
Tiny Pear Tartlets with Poire William Chantilly Cream
( a crisp sweet pastry shell with a baked frangipan and pear filling with poire william scented chantilly
cream)
Individual Vanilla Panna Cotta with Raspberry Salad
(tiny panna cotta served in a shot glass with a fresh raspberry salad)
Organic Lemon Tart
(mini organic lemon tart in a sweet pastry case with creme fraiche and lemon chip)
Cognac Bitter Chocolate Truffles
(simply to be served in a bowl - delicious)