canapes and hors d`oeuvre
(choose six)
• smoked salmon on toast points with dill crème fraiche & caviar
• smoked duck & salmon with cranberry-red wine reduction & micro arugula salad
• panko encrusted vegetable sushi with a chilli-soy sauce
• buffalo mozzarella & tomato on crustini; balsamic reduction & opal basil gougeres
• frog legs with fig compote
• crab cakes with lemon tarragon aioli
• eggplant caviar
• filet mignon on lotus root chip with herbed sunchoke puree truffles & micro greens with champagne-truffle vinaigrette
• mini buffalo meatballs with roasted garlic beet sauce
• buckwheat blinis crème friache & servuga caviar
• citrus shrimp ceviche on endive with fines herbs
• venison & beet root puree on crustini
• foie gras mousse tartlet with huckleberry chutney & tarragon
•
curried crab stuffed radish
•
quail egg on pumpernickel with caviar
• spicy tuna tartar in cucumber cup
• short ribs on cornmeal blini; micro green salad & herbed pomegranate vinaigrette
• stuffed mushrooms with goat cheese, truffles & leeks
• vegetable spring rolls with sesame dipping sauce
• stilton & goat cheese tartlets
• wild mushroom pomponettes
• foie gras terrine with leek & cranberry
• prawns with avocado puree & citrus oil
• citrus marinated scallops coated in panko; orange chili salsa dusted with Mexican chocolate
• coconut shrimp on skewer with mango dipping sauce
• vegetable kabobs (seasonal vegetables)
• poached in duck confit
