Mini Coquille St. Jacques in the shell
Goujons de plie with a fine herb dipping sauce and skinny fries
Tempura prawns with a chilli lime infusion
Smoked trout on a buckwheat blini with dill crème fraiche & Keta caviar
Smoked salmon on grain bread with cracked black pepper and micro leaves
Spoons of pan fried scallops in lemon butter with crispy pancetta
Mini filo cone of prawn cocktail

Pan seared Gressingham duck with fresh fig and a light soya dressing
Mini Big Macs
Fillet of beef en croute tipped with asparagus and sauce béarnaise
Lamb Koftas with minted yoghurt
Selection of mini toad in the hole with grain mustard and mini Yorkshire puddings with rare beef and horseradish
Quail Scotch eggs with grain mustard, centred with quails eggs & celery salt
Mini filo cones of crispy duck with shards of spring onion, cucumber and a light hoisin sauce
Local cocktail chipolata sausages in a honey & mustard baste

Warm toasted tartlets of:
Creamed leeks & dolcelata – Creamed spinach & quails eggs
Asparagus tips & hollandaise – Mediterranean vegetables with mozzarella cheese  –  Minted pea & Roquefort
Filo cone with creamed Stilton, beetroot and walnut crumb
Crostini  selection with:
Tapenade and pickled mushrooms – Creamed feta, pistachio & pomegranate
Goats cheese & cherry tomato
Mini cups of butter-nut squash and ginger soup with baby croutons     Bloody Mary in a shot glass garnished with celery & cucumber sticks

The canapés:
Our canapes are homemade and served from slates, mirrors and wooden boards, garnished with fresh leaves & petals and micro herbs. We believe that interesting canapes will start any event with flair and expectation.

We recommend:
For canapés before dinner we would recommend between 4 and 6 canapés per person.

Prices on application