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canapes website

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

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

Dessert

 

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