Canape Selection 


Warm Canapes 

Goats cheese beignets with homemade sticky tomato & red pepper ketchup.
Roquefort beignets with a West Country real ale relish.
Crispy filo basket filled with truffle sautéed mushrooms, warm hollandaise & West Country Quails Egg.
Crispy Smokey Bacon filo basket topped with hollandaise and quails egg.
Mini chicken satay with a wicked peanut dip.
Local mini sausages filled with all butter pomme puree & fried balsamic onions.
West coast scallops with mini chorizo sausages & roasted red peppers.
Salt & pepper Dorset duck with a plum & hoisin dip.
Mini Moroccan style lamb koftas with tzatziki.
Courgette, mint & feta fritters served with chermoula.
Thai style Dorset crab cakes with a mango salsa dip.
Thai green chicken curry skewers with a cool lime mayo.
Mini samosa filled with sunblushed tomato, mozzarella & a basil & pine nut pesto covered in parmesan.
Mini samosa filled with confit duck, hoisin and spring onions served with a plum dip.
Mini samosa filled with a mango butter chicken.
Teriyaki beef and little gem cups.
Tabbutt Stilton Rarebit tartlets topped with Ale Chutney.
Mini beef sliders with tomato chutney, mature cheddar & gherkins.

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Cold Canapes 


Wookey Hole cheddar shortbreads topped with garlic & herb cream cheese & finished with sunblushed tomatoes.

Smoked Cotswold salmon blini with a black pepper crème fraiche & dill.

Crispy filo basket with Dorset crab, lemon crème fraiche & spring onions.

Mediterranean frittata topped with cumin humus & black olives.

Crisp Yorkshire Puddings with Roast sirloin of Exmoor beef, filled with horseradish mousse & parsnip crisp.

Coconut coated Brixham king prawns skewered with mange tout and diced red chilli.

Sun ripened tomato & bocconcini bruschetta drizzled with basil oil.

Garlic infused crostini topped with black olive tapenade & roasted Mediterranean vegetables finished with Parmesan cheese.

Crispy smoky bacon filo basket topped with hollandaise and quails egg.

Isle of Wight vine ripened cherry tomato & mozzarella pearl skewer with a pesto drizzle.

Mini scone topped with a dill cream cheese smoked River Exe Trout.

Honeydew melon, olive and basil skewer drizzled with mint oil.

Somerset mature cheddar or brie finished with black olive & tomato pick ups.

Bang bang Brixham prawn & mango skewer.

Thai chicken satay basket finished with chilli & toasted sesame seeds.


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Traditional

Mini all butter vou au vents filled with creamy mushroom stroganoff & fresh chives
Mini all butter vou au vents filled with West Country brown shrimp and coated in a bloody Mary rose sauce finished with cayenne pepper
Angels on Horseback (west coast scallops, apricots soaked in cointreau wrapped in streaky smoked bacon)
Devils on Horseback (soaked rich prunes wrapped in streaky smoky bacon)
Chicken liver pate on Melba toast with red onion marmalade
Homemade mini pork pies with our own piccalilli