• Tournedos of beef fillet served with Roquefort sauce
• Roasted baby potatoes filled with corn fed chicken, sage stuffing and old fashioned bread sauce
• Baby duck, orange zest and Grand Marnier open pies in short crust pastry
• Asparagus and morel tartlet v
• A shot of watercress and broad bean soup with crispy pancetta
• Mini smoked salmon croque madame
• Pan-fried queen scallop skewed and served with lime hollandaise
• Smoked duck risotto with clementine and deep-fried aubergine
• Mini Yorkshire pudding with poached haddock in a spicy grain mustard cream
• Mini bubble and squeak with crispy pancetta
• Grilled baby aubergine with a light and dark miso dressing v
• Skewered teriyake salmon
• Quail egg and chive oeuf cocotte v

• Herb crusted carpaccio of vension with mustard leaves on a crisp crostini
• Tuna, mango and lime ceviche on a spoon
• Spicy crab and avocado salad on a herbed open bagel with creme fraiche
• Vodka marinated salmon on a crispy beetroot risotto cake with horseradish and deep fried leeks
• Carpaccio of monkfish with a honey and mirin glaze, toasted sesame seeds and chiso cress
• A shot of chilled fennel soup with toasted almonds v
• Pea veloute with crayfish tartare
• Red pepper gaspacho with balsamic vinegar syrup v
• Goat's cheese cappuccino with tarragon whipped cream v
• Rosemary and bacon tiramisu
• Selection of homemade sushi
• Bloody Mary oyster shot with cucumber and black pepper
• Coriander brushetta with sea bass carpaccio and wasabi cream
• Foie gras with sauterne jelly on toasted brioche
• Chicken liver parfait on foccacia with fig chutney
• Mison cress salad with duck oriental flavour and crispy parsnip
• Mini steak tartare topped with a quails egg

Individual canapes are priced from £1.50 - £2.50.

Bowl food is priced from £3.50 - £5.00 per bowl.

When calculating the number of canapes you require per guest, a useful rule of thumb is one canape per person every 10 minutes, i.e. at a two hour drinks party you will allow 12 canapes per person.  This varies of course depending on the time of day, whether guests are arriving straight from work and whether any other food is to be served.