£3.25 PER HEAD

PRICE BASED ON 5 CANAPES PER PERSON

PLEASE CHOOSE A MAX OF 5 DIFFERENT CANAPES WITH TOPPINGS

FROM THE BELOW LIST OR GIVE US A CALL TO DISCUSS YOUR

REQUIREMENTS

MALTED BROWN BREAD CANAPES

WITH

EMMENTAL & RED LEICESTER WITH TOMATO

EGG MAYONAISE & CHIVE

SMOKED SALMON & SOFT CHEESE

TUNA & MAYONAISE WITH CUCUMBER

BRUSCHETTA

WITH

PEA & MINT

TOMATO & BASIL

THREE BEAN PATE

BRIE & OLIVE

COCKTAIL BLINIS

WITH

CREAM CHEESE, SMOKED SALMON AND LUMP FISH ROE

SUN BLUSHED TOMATO & FRESH CHIVE

COCKTAIL VOL AU VENTS

WITH

MUSHROOM a la CREME

PRAWN IN MARIE ROSE SAUCE

CHICKEN & BACON IN A MAYONAISE SAUCE

COCKTAIL QUICHES

WITH

CHEESE & ONION

MEDITERRANEAN VEGETABLE

QUICHE LORRAINE

TOMATO & BASIL

CHEESE & HERB BITES

STILTON & WALNUT BITES

BRIDGE ROLLS

VARIOUS FILLINGS

VOL-AU-VENTS

PRAWN & MARIE ROSE & MUSHROOM- A-LA-CREME

CHICKEN DRUMSTICKS

MINI COCKTAIL QUICHES

MINI PORK PIES

CHICKEN SATAY’S

PARTY SAUSAGE ROLLS

CHEESE & PINEAPPLE

WITH VARIATIONS

SELECTION OF POTATO CRISPS

CHOICE OF TWO SLICED COOKED MEATS

BEEF / HAM / PORK / TURKEY

DRESSED POACHED SALMON

SELECTION OF QUICHE

CRUSTY ROLL & BUTTER

PLUS

PLEASE CHOOSE 6 ITEMS FROM THE BELOW LIST TO ACCOMPANY THE ABOVE

PLAIN MIXED SALAD

LETTUCE, CUCUMBER, & TOMATO

MIXED GREEN LEAF SALAD WITH FRENCH DRESSING

BROWN & WHITE RICE SALAD

WITH PEPPERS, SWEETCORN AND PINEAPPLE

BASMITI RICE SALAD

WITH SULTANA’S, ALMONDS & COCONUT IN A MILD CURRY MAYO DRESSING

ITALIAN STYLE PASTA

WITH PEPPERS IN A RICH TOMATO SAUCE

PESTO PASTA

WITH PINE NUTS, SPINICH AND RED PEPPER

CUSCUS & ROASTED VEGETABLE SALAD

WITH A HARISSA STYLE DRESSING ON THE SIDE

CHICKPEA SALAD

WITH RED ONION, CHILLIES & TOMATO’S TOPPED WITH

FRESH HERBS & FETA CHEESE

GREEK SALAD

WITH CUCUMBER, CHERRY TOMATOS, RED ONION, GREEN PEPPERS,

BLACK OLIVES, FETA CHEESE AND GARNISHED WITH OREGANO

WALDOF SALAD

SLICED GREEN APPLES, WHITE CABBAGE, AND WALNUTS

IN A SOUR CREAM DRESSING

BEETROOT AND CARROT SALAD

GRATED BEETROOT AND CARROT IN A LIGHT DRESSING

BEETROOT AND RED ONION SALAD

DICED BEETROT ON A BED OF SLICED RED ONION

WITH A LIGHT DRESSING

TOMATO AND BASIL SALAD

LAYERED SLICED TOMATO DRIZZLED WITH INFUSED OLIVE OIL

AND FRESH BASIL LEAVES

RED ONION AND TOMATO SALAD

SLICED TOMATO’S LAYERED ON A BED OF SLICED

RED ONION WITH A GALIC & HERB DRESSING

CHERRY TOMATO SALAD

SPRING ONION IN A ROSEMARY DRESSING

POTATO SALAD

DICED POTATO’S IN A MAYONAISE DRESSING WITH

ONIONS AND CHOPPED CHIVES

COLESLAW

FINALLY SLICED CABBAGE, CARROTS & ONIONS IN

A RICH MAYONAISE DRESSING

HOT BABY POTATOS

PROFITEROLES AND CHOCOLATE SAUCE

PYRAMIDS OF CHOCOLATE COATED PROFITEROLES

WITH DOUBLE CREAM

FRESH FRUIT SALAD

SELECTION OF SEASONAL FRUIT SERVED WITH

DOUBLE CREAM

TRADITIONAL TRIFLE

SERVED WITH DOUBLE CREAM ( SHERRY IS OPTIONAL )

CHOCOLATE FUDGE GATEAUX ( 16 portion )

A RICH CHOCOLATE CAKE WITH DELICIOUS FUDGE FILLING

& COATING , DOUBLE CREAM

LEMON CHIFFON ( 14 portion )

TANGY LEMON CREAM MOUSSE RESTING ON A LAYER OF

LEMON CAKE, LEMON ICING WITH A SHORTBREAD BISCUIT BASE.

TOPPED WITH CREAM & WHITE CHOCOLATE FLAVOURED FLAKES

BLACK FOREST GATEAUX ( 18 portion )

A DELICIOUS LIGHT CHOCOLATE SPONGE SANDWICHED WITH

MORELLO CHERRIES & DAIRY CREAM. COVERED IN MORE DAIRY CREAM

AND FINISHED WITH VERMICELLI & CHOCOLATE FLAVOURED FLAKE

STRAWBERRY GATEAUX ( 18 portion )

WHOLE STRAWBERRIES SET IN JELLY, TOP LAYERS OF WHITE SPONGE,

DAIRY CREAM & STRAWBERRY PUREE EDGED WITH DAIRY CREAM

AND FLAKED ROASTED NUTS

PEACH & CARAMEL CHEESECAKE ( 14 portion )

PEACH FRUIT AND CARAMEL CHEESECAKE ON A CRUMB, SYRUP BASE

LEMON AND GINGER CHEESECAKE ( 14 portion )

CRISP GINGER CRUMB BASE TOPPED WITH A LEMON CHEESECAKE MOUSSE

INFUSED WITH CRUSHED GINGER

ETONMESS CHEESECAKE ( 14 portion )

A CRUNCHY BISCUIT BASE LAYER WITH A CREAMY LIGHT COLD SET

CHEESECAKE, INFUSED WITH STRAWBERRIES AND TOPPED WITH

BROKEN MERINGUE & DRIZZLED WITH STRAWBERRY COULIS

RASPBERRY CHEESECAKE ( 14 portion )

WHOLE FRUIT RASPERRY CHEESECAKE ON A CRUMB SYRUP BASE

CHEESE & BISCUITS

SELECTION OF CHEESES AND BISCUITS WITH GRAPES & CELERY

INDIVIDUAL DESERTS

£2.75 PER HEAD

PASSION & ORANGE TEARDROPS

FRESH CREAM PASSION MOUSSE SET IN A DECORATIVE SPONGE

DECORATED WITH MANDARIN ORANGED AND GLAZED

STRAWBERRY & CHAMPAGNE BASKETS

FRESH CREAM CHAMPAGNE MOUSSE, SURROUNDED BY

DECORATIVE SPONGE TOPPED WITH STRAWBERRIES AND GLAZED

TRIO OF CHOCOLATE

THREE LAYERS OF FRESH CREAM BELGIAN CHOCOLATE MOUSSE.

FIRST LAYER OF DARK CHOCOLATE SET ON A RUM MOISTENED SPONGE,

THE SECOND WHITE CHOCOLATE & LASTLY A LAYER OF MILK CHOCOLATE

DUSTED WITH CHOCOLATE POWDER

VICTORIAN FRUIT CAKE

A RICH FRUIT CAKE MADE TO A VICTORIAN RECIPE CONTAINING CURRENTS,

SULTANA’S, PEEL, CHERRIES, NUT DERIVATIVE, MIXED SPICE

AND BAKED GENTLY UNTIL GOLDEN BROWN

VICTORIASANDWICH

A MOIST SPONGE CAKE FILLED WITH LAYERS OF BUTTER CREAM ICING AND

RASPBERRY JAM. FINISHED WITH A HEAVY SPRINKLING OF SWEET DUSTING.

CARROT AND ORANGE CAKE

TRADITIONAL INGREDIENTS OF PINEAPPLE, CARROTS, WALNUTS,

ORANGE AND OLD ENGLISH MARMALADE LAYER WITH CREAM CHEESE

FLAVOURED FROSTING

COFFEE AND WALNUT CAKE

A MOIST COFFEE SPONGE CAKE FILLED AND TOPPED WITH COFFEE

BUTTER CREAM ICING AND DECORATED WITH CHOPPED WALNUTS

COUNTRY ST CLEMENTS CAKE

A LEMON FLAVOURED SPONGE FILLED AND TOPED WITH

LEMON AND ORANGE FLAVOURED BUTTER CREAM ICING.

DECORATED WITH A SPRINKLING OF ORANGE ZEST

GINGER CAKE

A GINGER FLAVOURED SPONGE FILLED AND TOPPED WITH

GINGER FLAVOURED BUTTER CREAM ICING

SANDWICHES

WITH VARIOUS FILLINGS

CHICKEN NUGGETS

MINI COCKTAIL QUICHES

COCKTAIL SAUSAGES

SELECTION OF POTATO CRISPS

FUN SIZE CHOCOLATE BARS

FAIRY CAKES