Canape Selection

  1. Poached salmon and coldwater prawn tarts with caviar and fresh dill
  2. Glasson Dock Smoked salmon on rye bread with cream cheese and topped with dill mustard
  3. Scallops wrapped in smoked bacon (H)
  4. Pan fried King Prawns  with garlic butter, lemon and fresh parsley (H)
  5. Morecambe Bay Potted Shrimps with mace in mini vol au vonts (H)
  6. Baby Thai Fishcakes with chilli jam (H)
  7. Cous cous with apricot, cucumber, ras el hanout and fresh coriander (v)
  8. Stilton and cream cheese bites (v)
  9. Tomato, Feta, black olive and Pesto Tarts (v)
  10. Mushroom Pate on toasted bread rounds with red pepper (v)
  11. Classic bruschetta with garlic, cherry tomatoes, red onion and olive oil
  12. Rare fillet of beef on miniature Yorkshire puddings (H)
  13. Fillet of Beef on toasted bread rounds with béarnaise sauce and fresh strawberry
  14. Baby burgers in our famous “piggin buns” with tomato relish (H)
  15. Mini Fillet Steak and Pepper Kebabs (H)
  16. Honey and Mustard Chipolata Sausage Skewers (hot or cold)
  17. Piri Piri or Blackened Cajun Chicken Skewers with bell peppers (hot or cold)
  18. Chicken Liver Pate on toasted bread rounds with caramelized onion chutney
  19. Smoked Chicken with red currant jelly and chive on toasted bread round
  20. Duck Breast in black bean sauce served on a canapé spoon (H)
  21. Crispy Duck Roll with hoisin (H)
  22. Beef and mushroom skewers in a satay sauce with coriander (H)
  23. Coronation chicken served on spoons with fresh coriander
  24. Miniature cottage pie (H)
  25. Brie, apple and ale chutney and celery
  26. Smoked duck with red cherry
  27. Miniature soups served in shot glasses (H)

(H) – served hot

(v) – vegetarian