‘Executive Bowl Food and Canapé’ Menu

Please choose 3 x bowls and 6 x canapés from the menus below:

Cold Bowl Food

Wild Rocket Salad with Parmesan Shavings, Sliced Rib Eye Steak & Truffle Oil
Salad of Prosciutto, Ripe Peaches & Feta with a Mint & Virgin Olive Oil Drizzle
Griddled Chicken Caesar Salad with Ciabatta Croutes & Anchovies

Cornish Crab, Pink Grapefruit & Avocado Salad
Sticky Chilli & Lime Seared Tuna with Wilted Pak-Choi, Noodles & Pepper Curls
Organic Poached Salmon with Crushed Potatoes, Baby Spinach Asparagus & Red Pepper Aioli

Butternut Squash Roasted in Maple Syrup
Served with Wild Rocket, Feta, Olives & Toasted Pumpkin Seeds
Salad of Baby Buffalo Mozzarella, Marinated Griddled Bell Peppers, Home Ground Basil Pesto & Parmesan Shavings Served with Tomato Salsa
Oriental Crunchy Salad with Anoki Mushrooms & Quails Egg Drizzled with a Peanut, Lime & Palm Sugar Dressing

Hot Bowl Food

Lamb Tagine with Couscous, Citrus Yogurt & Toasted Almonds
Lemon, Thyme & Honey Griddled Chicken with Greek Lemon Roast Potatoes, Fine Green Beans, Sun-blushed Tomatoes & Butterbean Hummus
Traditional Cottage Pie with Steaming Minted Buttered Peas

Malaysian Prawn Coconut Curry with Thai Basil & Fragrant Rice
Smoked Haddock & Salmon Fish Cakes with Sorrel Hollandaise & Wilted Baby Spinach
Griddled Sea Bass with Salsa Verde, Wild Rice Salad with Fennel, Hazelnuts & Pimento

Saffron Risotto with Griddled Tomatoes, Deep Fried Rocket & Crumbled Goats Cheese
Aubergine Parmigiana with Buffalo Mozzarella
Falafel with Baba Ganoush & Moroccan Salad
Wild Mushroom & Ricotta Tortellini with Creamy Porcini Sauce & Truffle Oil
Garnished with Deep Fried Sage Leaves

Cold Canapés

Parma Ham Wraps with Goats Cheese, Purple Basil & Sun-Blushed Tomato
Corn Tortilla Cup Filled with Smoked Chicken
Served with a Lime & Sweet Chilli Dressing & Tropical Fruit Salsa
Mini Yorkshire Puddings with Rare Roast Beef, Baby Watercress & Horseradish Cream

Potato & Lemon Pancakes with Scottish Smoked Salmon Crème Fraiche, Black Sea Pearls & Dill
Tiger Prawns with a Lime, Mint & Chili Glaze Skewered onto Mini Willow Sticks
Tuna Diamonds Topped with Avocado & Lime Salsa

Griddled Asparagus with Maldon Sea Salt & Thick Lemon Mayonnaise
Poppy Seed Crusted Croutes with Slow Roast Vine Cherry Tomato Buffalo Mozzarella & Basil Pesto
Filo Cups Filled with Smoky Aubergine Puree, Minted Yogurt Drizzle & Greek Salsa

Pistachio & Honey Baklava
Mini Meringue Baskets with Whipped Cream & Berries Chocolate Cardamom Brownie Bites with Chocolate Cream & Glittered Berries

Hot Canapés

Crisp Fried Baby Potato Filled with Beef Chilli
Topped with Guacamole, Sour Cream & Coriander Brochettes of Lamb with Sumac & Cumin Rub
Served with a Middle Eastern Aubergine Dip
Chorizo, Saffron & Tomato Risotto Balls with a Crisp Polenta Coating
Mini Chicken, Tarragon & Summer Chanterelle Mushroom Pies

Caribbean Fish Cakes with Salted Cod, Callalo & Pimento Served with a Tomato & Coriander Mayonnaise
Smoked Haddock Florentine in a Crisp Brioche CupTopped with Hollandaise Sauce
Swordfish Brochettes with Preserved Lemon & Flat Leaf Parsley Topped with a Black Olive

Calzone Filled with Roast Pepper, Squash, Ricotta & Toasted Pine Nuts
Thyme & Parmesan Pastry Cup with Red Onion Marmalade & Goats Cheese
Pizza with Griddled Artichoke, Dolcelatte, Baby Spinach & Pine Nuts

Hot Cherry & Almond Straddle with a Cinnamon Crème Fraiche
Spiced Apple & Pear Crumble Torte
Hot Chocolate Fondant Pots with Thick Jersey Cream