Require canapés for a cocktail-breakfast, lunch or evening occasion?
We have a range of delicious menus to fit the bill.
Canapés Breakfast
Fried quail eggs on a spinach and hollandaise bed in pastry cups (V)
Mini bagels with smoked salmon, cream cheese and chives
Cumberland cocktail sausage turnovers
Mini croissants filled with roasted ham and cheddar cheese
Small ciabatta rolls with bacon strips and brown sauce
Mini mozzarella and black olive scones (V)
Mini scrambled egg and crispy bacon crostini
Mini muffins in assorted flavours (chocolate, blueberry, choc-chip) (V)
Bacon, onion and cheddar mini quiches
Mini brioches with scrambled eggs and tomato (V)
Canapés Lists for Lunch and Evening Occasions
MENU A
Meat
Marinated grilled chicken breast on a bed of Waldorf salad in a celery boat
Mini Yorkshire puddings with roast beef and horseradish
Bamboo chicken roll satay skewers
Mini Cumberland sausage with onion chutney turnovers
Spanish meat balls in red pepper dressing on fondant potatoes
Chicken and leek pies with a coarse grain mash
Pepperoni pizzettes topped with roasted red pepper and salsa verde
Fish
Lightly spiced white fish and coriander mini fish balls served with aioli
Smoked paprika cured salmon and capers with dill tartar on rye bread
Teriyaki salmon bamboo skewers
Sentenced prawn mini quiches
Poached salmon and Thai green curry rillette on mini breads
Diamonds of fried cod with spinach and hollandaise sauce in a pastry shell
Smoked salmon with cream cheese crostini with black fish eggs
Tempura king prawns with soy sauce
Vegetarian
Stilton cheese soufflé tartlet
Baby jacket potatoes with mature cheddar and spring onions
Cherry tomato baby mozzarella fresh pesto red pepper mousse pastry
Deep fried wonton filled with mushrooms duxelles
Grilled Carpaccio of courgette filled with Moroccan couscous ratatouille (vegan)
Mature cheddar, rosemary and red onions mini muffins
Garden vegetable and cheese quiche
Cottage cheese and leeks croustade basket with fresh pesto
Butternut and pesto with parmesan risotto balls
MENU B
Meat
Rare Lamb rump with parsnip puree, blackcurrant jelly and fresh mint on Provencal Herbs shortbread
Roasted beef wellington stuffed with seed mustard
Cumberland Sausage with mustard mash and truffle sauce in filo pastry case
Slow roast pork belly, with roasted potatoes and crackling in red wine gravy
Rare Roast Beef, sweet potatoes puree on button mushrooms with horseradish cream
Smoked Duck Breast, Savoy cabbage in balsamic dressing and roasted plum toasted brioche
Chicken balotine stuffed with tapenade and sun dried tomato
Rare roasted beef on a truffles mushrooms croustini
Fish
Mini salmon en croute with spinach and ricotta
Smoked haddock Kedgeree mini fried balls
Dill Salmon Gravalax on bamboo stick
Min Tartlet of cod in saffron pie in filo cups
Smoked haddock kedgeree fried balls
Large prawns on lime wedges and dill served with cocktail sauce
Skate Rillette with chilli and coriander served in Chinese spoon
Vegetarian
Herbs shortbread toast of feta cheese tapenade, sun blush tomato
Quails eggs with puys lentil and fried shallots salad with chives hollandaise
Mini Tartlet of goat cheese & tomato and black olives mini quiche
Wild mushroom and truffles oil frittata topped with chives and cream cheese
Goat cheese wrap in roasted walnut, rosemary sable with cherry tomato dried thyme crown
Pumpkins and pine nuts parmesan with green oil Risotto
MENU C
Pichintos, Terrines and Verrines
Be creative and surprise your guests with a more unusual style of canapés. With the elegance and size of canapés, pichintos, terrines and verrines offer a healthier way of eating.
Beetroot, cured salmon, garlic wild mushrooms, lime Chantilly
Fatayer with butternut squash and feta
Kibbeh (minced beef) with mint yogurt
Crab and avocado salsa with lime and chilli verrine
Mini chorizo in jerez vinegar and tomato marinade
Cream of zucchini, mushrooms, truffle oil and parmesan
Croquettes of salt cod with alioli
Fresh anchovies marinated in garlic and fresh pesto served on toasted sour dough bread
Pork belly with mango and black olive verrine
Pichintos de gambas marinated in lemon grass, chilli and coriander
Feta, mint, tomato, cucumber fresh pesto verrine
Scallops wrapped in jamon with saffron verrine
Tuna Niçoise salad verrine
Beetroot, feta and grilled artichokes verrine
Grilled chicken, sweetcorn, pea shoots, pineapple and coconut milk
Chargrilled tuna, roasted baby vegetables, mint couscous, Spanish olive tapenade and yoghurt verrine
Pork pichintos marinated in Spanish spices
Mint, cucumber and goat’s cheese Chantilly verrine
Chorizo, peppers and smoked paprika rice
MENU D
Mini Barbecue Pichintos
Barbecue Kibbeh skewer (minced beef)
Mini chorizo in a marinade of peppers
Barbecue pork belly with mango and black olive
Pichintos de gambas marinated in lemon grass and chilli
Grilled scallops wrapped in pancetta with saffron salsa on mini toast
Skewers of chargrilled tuna and wine cherry tomato
Pork pichintos marinated in Spanish spices
Chorizo pizzettes topped with roasted red pepper and salsa verde
Skewers of chicken, coriander and lemon grass
Skewers of Provençal vegetables marinated in pesto
Skewers of baby potatoes with rosemary and garlic butter
Chef carving organic Spanish ham in front of the guests to serve as canapés
Pan con Spanish jamon – this easily serves up to 150 guests and can be offered at reception drinks of for an evening buffet.
Free-Range Cebo Iberian Ham:
Our Iberian ham comes from pure-bred Iberian pigs raised in semi-wild conditions and fed on grain and pulse crops in pasturelands. The ham is produced using the best traditional, handmade methods. The hind legs of the Iberian pig are processed with salt and then undergo a very slow drying and maturing process which gives them the organoleptic typical texture and flavour. Curing time is 36 months. All this is done subject to the strictest quality controls.
Dessert Canapés
Tartes au citron with lemon zest confit
Raspberry tarts topped with crunchy pistachio
Mini chocolate brownies with powder snow icing sugar
Seasonal fruit crème pâtissière tarts
Strawberries in chocolate coating
Mini crème brûlées
Mini strawberry cheese cakes
Forest fruit tarts
Mini apple crumbles
Spoons of roast peach and toasted almonds in port wine syrup
Mini tiramisu
Mini lemon pies
Mini chocolate mousse cups
Raspberry and elderflower jelly shot glasses
Mini Eton mess shot glasses
Blackberry pâtisserie shot glasses
Trio of chocolate shot glasses
