CANAPÉ SELECTOR

 

COLD CANAPES

~ Apricot Chambord Brie en croute ~
~ Macadamia nuts with black olives ~
~ Asparagus, lemon mousseline, Carmarthen ham ~
~ Country Pate, red onion marmalade, cracker ~
~ Spoon of crab aioli, soda bread crouton and coriander ~
~ Smoke salmon, dill and mustard crème fraiche, toasted brioche ~
~ Avocado, shrimp’s ceviche, saltine crackers ~
~ Celtic pride beef capriccio, soft polenta, black olive ~
~ Rillettes of pork, spicy chutney tartlets ~

HOT CANAPES

~ French provincial onion tart ~
~ Cheddar beignets with sesame dressing ~
~ Coconut prawn tempura, sweet chili sauce ~
~ Duck spring rolls with barbecue sauce ~
~ Crispy chicken, lemon and chives mayonnaise ~
~ Moroccan lamb skewers, minted yoghurt ~
~ Spicy chicken tartlets with fig jam ~
~ Pulled pork on toasted brioche ~

DESSERT CANAPÉS

~ Chocolate truffles ~
~ Fruit skewers with chocolate dipping sauce ~
~ Mini tartlets topped with strawberries & crème patisserie ~
~ Irish whisky mousse served in shot glasses ~
~ Pear & frangipane mini tarts ~
~ Baked chocolate tartlets topped ~
~ Lemon tartlets ~
~ Crème brulee spoons ~

STARTERS

~ Raw marinated crudités served with Vinaigrette dressing ~
~ Veloute of leek and potato, French baguette ~
~ Tomato and basil soup ~
~ Honey roasted figs, chili goat cheese bon bones and walnuts salad ~
~ Goat cheese, watermelon and toasted almonds ~
~ Paupiette of fish served with beurre blank ~
~ King prawns and chorizo, cucumber and coriander salsa dressing ~
~ Pan fried scallops, pea puree, caramelized cauliflower ~
~ Salad Lyonnaise, green salad, with crumbled bacon, savory croutons, and a rich ~
poached egg drizzled with tangy shallot vinaigrette ~
~ Chicken salad Nicoise, potatoes, green beans, roasted asparagus, tomatoes ~
cucumber slices, eggs, olives, and crumbled bacon on the beds of lettuce drizzled with vinaigrette ~
~ Rillettes of duck , toasted brown bread, spicy chutney ~

MAIN COURSES

~ Tart of butternut squash, wild mushroom and chestnuts
– served with salad and balsamic glaze ~
~ Soft Llangloffan cheese polenta
– roasted mushrooms and red wine vegetable jus ~
~ Baked salmon
– crushed new potatoes, leaf spinach and Choron sauce ~
~ Roast pave of hake
– peas and courgette lemon scented, parmesan millet and almond blank sauce ~
~ Roast supreme of sea bass
– sauté new potatoes , samphire, tomato and basil compote ~
~ Breast of corn feed chicken
– summer vegetable and truffle broth ~
~ Butter skin fried chicken supreme
– crushed new potatoes, forest mushroom crème sauce ~
~ Pan fried pork filet
– oven roast potatoes with beurre meuniere and mushrooms ~
~ Roast rump of lamb
– butter toasted French beans , mousseline potatoes and red currant jus ~
~ Herb crusted Preselli rack of lamb
– dauphinoise potatoes, caramelized peaches, rolls of carrots and red wine jus ~
~ Celtic pride filet steak
– cauliflower and celeriac puree, forest mushrooms, mousseline potatoes and madeira sauce ~

DESSERTS COURSES

~ Flambé crème brulee ~
~ Chocolate mousse, amaretto biscuit, glazed cherries ~
~ Summer fruit tart, strawberry and white chocolate sauce ~
~ Vanilla cheesecake, glazed peaches, crème anglaise ~
~ Amandine tort , chocolate cremeux ~
~ Coconut vanilla panna cotta, mango sauce, toasted coconut ~

 

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