3 courses canapés menu
Starter
Beef filet served hot on bamboo skewer, cooked just pink and rolled in acacia honey and crushed salty peanuts
Bruschetta of seared tuna rolled in spices with tomatoe comfit and lime juice
Savory walnut shortbread topped with roasted pumpkin and ricotta cheese
Poached salmon on toasted muffin with lemon crème fraiche and dill
Beef filet served hot on bamboo skewer, cooked just pink and rolled in acacia honey and crushed salty peanuts
Bruschetta of seared tuna rolled in spices with tomatoe comfit and lime juice
Savory walnut shortbread topped with roasted pumpkin and ricotta cheese
Poached salmon on toasted muffin with lemon crème fraiche and dill
Main
Honey and almond lamb tagine served hot in a verrine glass with fresh mint, sultana, and citrus fruit
Verrine of Monkfish and smoked cured belly with Puy lentils and Parsley
Wild mushroom tartlet served warm with a drizzle of truffle oil, shallots and garlic mascarpone cream
Mini goat cheese soufflés served hot in a spoon with a reduction of balsamic vinegar and basil oil
Honey and almond lamb tagine served hot in a verrine glass with fresh mint, sultana, and citrus fruit
Verrine of Monkfish and smoked cured belly with Puy lentils and Parsley
Wild mushroom tartlet served warm with a drizzle of truffle oil, shallots and garlic mascarpone cream
Mini goat cheese soufflés served hot in a spoon with a reduction of balsamic vinegar and basil oil
Dessert
Dark “Black forest” cherries and chocolate brownies served just warm with cream fraiche
Miniature banoffee pie with caramelised banana,
caramel sauce, whipped cream, and a dusting of coco powder
Sharp English lemon posset served in a verrine with a lavender shortbread
Classic summer fruit “Eton mess” served in a verrine with home made meringue
Dark “Black forest” cherries and chocolate brownies served just warm with cream fraiche
Miniature banoffee pie with caramelised banana,
caramel sauce, whipped cream, and a dusting of coco powder
Sharp English lemon posset served in a verrine with a lavender shortbread
Classic summer fruit “Eton mess” served in a verrine with home made meringue
