Canapés 

• Olive Tapenade canapés
• Roasted Eggplant canapés
• Red Pepper and chickpea
• Dry-cured ham and asiago cheese canapés
•  Smoked salmon canapés
• Blue cheese and poached pear canapés

 Sandwiches 

• Cucumber and cream cheese
• Egg Salad – classic or curry
• Westphalia Ham and grainy mustard
• Roast beef and carmalized onion

Hors d’oeuvre

• Grilled asparagus wrapped in prosciutto
• Gorgonzola-stuffed figs wrapped in bacon
• Tomato, basil and bocconcini mozzarella crostini
• Caramelized onion and brie tart
• Tomato, basil and goat cheese tart
• Red bell pepper filled profiteroles                                                                                         
  
• Mushrooms, with brandy and cream filled profiteroles

• Goat cheese and candied pecans served in an endive ‘spoon’ with a balsamic reduction drizzle
• Wild local mushroom and roasted garlic strudel

 Phyllo Pastries 

• Brandied mushrooms
• Brie Cheese and apricot compote
• North African spicy yam

Desserts 

• Chocolate truffles
• Chocolate brownies
• Lemon tarts
• Fruit skewers
• Profiteroles with chantilly cream
• Apple galettes

Hors d’oeuvre

• Crab cakes with saffron aioli
• Chicken Salad with a lemon and olive oil vinaigrette served in a radicchio ‘spoon’
• Dry-cured ham wrapped around tart apples with gorgonzola style cheese
• Grilled local prawns, marinated with aromatic Indian spices (mild, but flavourful) skewered and served with a cilantro and green chilli pesto
• Locally smoked tuna and celeriac remoulade, served on an Asian spoon, garnished with arugula
• Braised lamb with caramelized onion and a port wine reduction, served on toasted brioche rounds
• Game terrine served on dark rye toasts, with Seville orange compote

Desserts 

• Fresh fruit tarts with almond butter cream
• Chocolate mousse, served in chocolate tartlets

• Strawberry Shortcakes with fresh cream