Cocktail Reception
Hors d'Oeuvres
Menu One
Cold Selection
Smoke
salmon mousse on a brioche crouton, Crostinis of tomato
and basil,
Anchovies and Mediterranean toppings, Vegetable
display with dip
Hot Selection
Chicken
Satay with a peanut sauce, Mini tartlets filled
with
caramelized red onions with honey, Sesame prawn toasts
Menu Two
Cold Selection
Scandinavian
style marinated salmon on a honey mustard crouton,
Goats cheese and asparagus quiche, Mini minted melon balls
threaded with cured ham
Hot Selection
Choux
pastry puff with gruyere cheese, Beef brochettes
with
spicy dipping sauce of ginger and soy, Miniature
salmon fish cakes
Menu Three
Cold Selection
Croustade
filled with avocado and crab with a ginger
mayonnaise,
Slices of kiwi on a crouton with cream cheese
and caviar,
Nicoise salad display tray with dip, Quesadilla
display
tray with Mexican dip
Hot Selection
Miniature pizzas with various
toppings
Shrimps wrapped in bacon and
sage with button mushrooms
Thai pork balls wrapped in angel
hair pasta served with a chili dip
Menu Four
Cold Selection
Brie and gherkin wrapped in salami
Mini
tartlets filled with celeriac and smoked meats
Cold shrimp
display with cocktail sauce and lemon
Vegetable display
tray
Hot Selection
Miniature crab cakes with tartar
sauce
Chicken filets in a beer batter
honey mustard dip
Oriental parcels filled with
stir fried vegetables
Menu Five
Cold Selection
Chicken marinated in tomato and
herbs in a pastry case
Dill and salmon tartar served
on pumpernickel
Lobster tail sliced and served
with asparagus points and Mary rose
A
crab chessboard consisting of white and brown bread
topped with crab meat
Hot Selection
Shrimps beignets with chili served
with a fresh salsa
Tiny potato skins or Yorkshire
puddings with blue cheese and sour cream
Warm oyster, mushroom
and arugula parmesan flan
Tiny sausage plates
Welsh rarebit a cheese, beer
and mustard fondue on toast
VIP Canapes
Menu Six
Cold Selection
Classic steak tartare, Chicken
liver pate on a brioche crouton
with homemade pear chutney, Blue cheese
and truffle served on a crouton,
Rosti potato pancake with
horseradish cream
and various smoked fish, Assorted sushi bar
Hot Selection
Fresh lump crab with oriental
spices rolled into tiny triangles
Angels on horseback oyster
wrapped in bacon on toast
Caramelized red onion and sherry
tartlets topped with fresh foie gras
Additional Hors d'oeuvre Suggestions
Section One
Vegetable
spring rolls with mushrooms, peppers and bean sprouts
Slices
of fresh kiwi fruit on a crouton with creme fraiche
Caramelized
onion tartlets topped with goats cheese
Brie and gherkin
wrapped in salami -
Chicken tenders honey mustard
dip
Sesame prawn toasts - Miniature
pizzas various
toppings
Various croquettes smoke salmon, stilton,
egg and cheese, ham, spinach and ricotta
Section Two
Chicken
marinated in tomato and herbs served in a
pastry case
A roulade of smoke salmon and cream cheese
Goats
cheese and roasted walnuts wrapped in won
ton wrappers
A tiny Woodstock sandwich consisting of
avocado,
tomato,
tuna Southern style and Vermont cheese
Mini
tartlets filled with celeriac root and smoked meats
(Duck or chicken)
Minted melon balls threaded
with ham - Oriental parcels filled with stir fry vegetables
Lightly
marinated tuna served on a potato gaufrette
crisp
Section Three
Fresh
cocktail shrimp served with cocktail sauce
and lemons
Chicken satay with homemade peanut sauce
Beef
brochettes with ginger and soy dressing
Tiny boneless chicken kinglet marinated in a BBQ sauce
Leek and gruyere cheese quiche
Section Four
Miniature
crab cakes served with tartar sauce
Lobster
tail served on brioche toast with asparagus tips
Carpaccio
of beef
filet with parmesan flakes
Deep fried cheeses
served with an orange or cranberry dip
Crumbed fish
sticks
shallow fried and served with tartar sauce
Section Five
A tiny tartlet
of creamed leeks topped with a soft boiled quails
egg perfumed with truffle
Mushroom caps filled with
crab
meat
Assortment
of chef's Thai canapés
Lamb cutlets marinated
in a Japanese style dressing
Rosti potato pancake
with horse radish and assorted smoked fish
Fresh
foie gras
sautéed and rolled in truffle
