canapés - one great george street · for further information please contact sales and events on...

For further information please contact sales and events on 020 7665 2323 or email [email protected]

CanapésHot CanapésMini beef Wellingtons wrapped inParma Ham and served withhorseradish Hollandaise

Vegetarian spring rolls with sweet chilli dipping sauce (DF, V)

Chicken katsu lollipop with curry dipping sauce

Butternut squash and feta falafel with smoked chilli crème fraîche (V)

Mini crab cakes with grain mustard dip

Pork, apple and chorizo sausage rolls

Pancetta, onion and crème fraîche tart

Emmental, cranberry and roquette croque-monsieur (V)

Cocktail boar chipolatas coated in a Kentish honey and lavendar glaze

Salt and pepper monkfish bites with lemon mayonnaise

Mini roast potatoes filled with Cheddar, sour cream and chives (GF, V)

Shredded duck with hoisin, spring onion, cucumber and coriander cress (DF)

Smoked salmon blinis with crème fraîche and dill

Goat’s cheese rolled in chives with blueberry chutney on Parmesan shortbread (V)

Smoked salmon, nori and sesame pancake stack, wasabi mayonnaise

Sunblush tomato cup with fresh pesto and Parmesan flakes (V)

Moroccan lemon chicken and apricot cups

Feta and watermelon stack with basil cress (GF, V)

Harissa lamb lollipops with dukkah crust (DF, GF)

OGGS cured gravadlax salmon skewers with sweet dill mustard dressing (GF)

Roquefort and pear tartlets (V)

Chilled Canapés

Chocolate dipped strawberries (GF, V)

Tiramisu in a chocolate cup (V)

Mixed mini macaroons (V)

Sweet Canapés

Please let our Venue Wedding Planner know if you or your guests have any food allergies or special dietary requirements.


Scottish smoked salmon with dill, caper, red onion and gerkin cream cheese, lemon blinis and watercress salad

Citrus-cured fresh salmon and white crab with lime and chive crème fraîche dressing (GF) (£1 supplement)

Pan-fried yellowfin tuna niçoise with preserved lemon oil (DF, GF)

Tuscan chicken liver paté with fig and mustard seed chutney and toasted focaccia

Asparagus wrapped in Parma ham with a warm poached egg and chervil Hollandaise (GF) (Also available with grilled courguette as a vegetarian alternative)

Wafer thin bresaola with caramelised pear, curly endive and shaved Manchego salad, gremolata dressing (GF)

Twice-baked smoked haddock soufflé with a white wine and English mustard sauce

Chorizo and saffron risotto with charred red peppers, peas and manchego (GF)

Italian style aubergine baked with mozzerella cream and cherry tomato sauce (GF, V)

Pumpkin and sage tortelloni with olive oil, herbs and hazelnut (V, Vg)

Grilled Crottin de Chavignol on toasted brioche with smoked chilli jam and endive salad (V)

Roasted feta and watermelon with chilli and spring onion, basil cress (GF, V)

Starters



Pan-fried farmed seabass on crushed new potatoes with asparagus and saffron chive sauce (GF)

Cod fillet gently cooked in aromatic stock and served with confit fennel, pilaf rice and Provençale sauce (GF)

Roast salmon served on pea, herb and caramelised shallot potatoes with prosecco, spring onion and cucumber beurre blanc

Roast beef sirloin on rosti potato and chargrilled asparagus, with wild mushroom and madeira truffle jus (GF)(Available as a fillet of beef for a £2 supplement)

Confit duck leg on herbed mashed potato with pancetta Savoy cabbage and rich Port jus (GF)

Char-grilled paprika marinated free range chicken breast served with sautéed potatoes, tenderstem broccoli and creamy mushroom and tarragon sauce (GF)

Guinea fowl breast with thyme and lemon zest stuffing, glazed carrots, seasoned leeks and fondant potato, pink peppercorn sauce (GF)

Roast rump of lamb served with dauphinoise potatoes, spinach, cherry tomato chutney and rosemary jus (GF) (Available as a 3 bone rack of lamb for a £2 supplement)

Roast belly of pork with chorizo and mustard mash, sage and onion stuffing, braised red cabbage and cider sauce

Falafel Buddha bowl with warm couscous salad, roast butterbut squash, grilled halloumi, houmous, tenderstem broccoli and peanut tahini dressing (V)

Lentil and vegetable cottage pie with Parmesan and breadcrumbed cauliflower cheese, sautéed Savoy cabbage (V)

Paneer and spinach masala with sweet potato bhaji, chickpea chips, turmeric yoghurt dressing and cherry tomato shallot salad (GF,V)

Main Course



Chocolate, almond and pear tart with spiced stem ginger cream and dark chocolate sauce (V)

Champagne and strawberry mousse

Normandy apple tart with Calvados cream sauce (V)

Baked chocolate fondant served with Morello cherry compote and vanilla ice cream (V)

Banoffee cheesecake

Lemon posset served with fresh raspberries, tart lemon curd and honeycrunch biscuits (GF, V)

Rooibos tea crème brûlée with apricot purée and a tonka chocolate quenelle (GF)

Treacle and orange zest sponge with custard (V)

A selection of British and European cheeses served with grapes, chutney, celery and crackers

Dessert



Sushi StationA selection of traditional fish and vegetarian sushi served with pickled ginger, wasabi, soy sauce and edamame beans.

Cheese Ploughman’s StationA variety of specially selected cheese, with crusty bread and crackers, chutney, grapes, celery and fruit. Served with a selection of quiches and scotch eggs with pickles.

Slider StationHomemade beef burger with cheese

Crispy Cajan chicken burger

Haloumi, aubergine and mushroom burger (V)

Seasoned potato wedges (V, Vg, DF, GF)

Battered onion rings (V)

All served with American mustard, Heinz Ketchup and sliced gherkins.

Late Buffet StationsA maximum of two stations for the evening buffet are available with a minimum number of 50 orders per station.

£18.50 per person




Late Buffet Stations‘Wedding Breakfast’ BreakfastGrilled smoked bacon in a soft roll

Cumberland sausage in a soft roll

Herb omelette in a soft roll (V)

Ham and cheddar croissants

Vegetarian breakfast quiche with tomato, mushroom and cheese (V, GF)

All served with Heinz ketchup and HP sauce.

Pasta StationThis serviced pasta station requires an addition staff charge of £73.50

Mushroom and black truffle tortelloni with garlic Parmesan sauce (V)

Chorizo tortelloni with spicy tomato sauce

Ricotta gnocchi with nut free pesto (V)

Garlic bread (V)

Rocket salad (V, Vg, GF, DF)

Parmesan and basil oil served with all pasta dishes


Children’s Menu

StartersHoumous with carrot and cucumber sticks (V, Vg, DF, GF)

Crispy chicken bites with BBQ dipping sauce

Mozzerella sticks with tomato salsa (V)

Melon balls (V, Vg, DF, GF)

Main CourseFish goujons with chips, cherry tomatoes and mayonnaise

Homemage beef burger with cheese, sweet potato fries and ketchup

Creamy tortelloni with garlic bread (V)

Paneed chicken escalope served with spaghetti Bolognese

Shepherd’s pie served with a side salad (vegetarian shepherd’s pie available)

Tomato, basil and Parmesan calzone with mixed salad

DessertChocolate ice cream sundae (V)

Fresh fruit salad (Vg, DF, GF)

Chocolate brownies with chocolate sauce and vanilla ice cream (V)

Waffles with maple syrup, bananas and cream (V)

Jelly and raspberries in a chocolate cup (GF)

£17.50 per child



Notes

canapés - one great george street · for further information please contact sales and events on...

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