This is a catalogue some of the main dishes in our current Finger Food repertoire.
SERVED WARM
- BBQ Chicken Skewers with Mango & Coriander Salsa
- Cod Goujons with Lime and Garlic Aioli
- Asian Vegetable Spring Rolls with Plum and Chilli Dip
- Prawns wrapped in Filo Pastry with Soya, Ginger and Honey
- Sun-dried Tomato, Basil and Mozzarella Filo Crowns
- Coriander & Chilli Tiger Prawns with a Mango Salsa
- Baby Medallions of fillet of Beef with Pink Peppercorn Jus
- Five Spiced Quail Breasts with Star Anise, Chilli and Soy
- Thai Style Crab Cakes with Tomato & Chilli Relish
- Hoisin Corn Fed Chicken Fillet in a Sesame Seed Crust
- Roast Fillet of Lamb with a Date Stuffing wrapped in Parma Ham
- Oysters Kilpatrick or Oysters Mornay in a Parmesan Crust
SERVED COLD
- Skewered Club Sandwiches
- Octopus of Smoked Salmon on Herb Crostini
- Fresh Asparagus wrapped in Parma Ham
- Castletownbere Crab and Mango Tartlets
- Multigrain Crostini topped with Boille Goats Cheese and Sun-dried Tomato
- Smoked Chicken and Parmesan Caesar Wraps
- Leek, Feta and Black Olive Tarts
- Chinese Spoonfuls of: Spicy Crab Salad, Shredded Chicken with a Mango Salsa, Trio of Goats Cheese
- Seared Rare Tuna with a Pink Peppercorn Crust
- BBQ Barbary Duck Breast with Plum and Coriander Compote
- Moroccan Crusted Lamb Loin, Sweet Corn Blims and Blue Cheese Crème Fraiche
- Vietnamese Duck Spring Rolls with Sweet Soy, Chilli and Honey
