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