Canapes


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Roast Eye Fillet en Croute with Smoked Chipotle & Tomato Relish


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mailto:tallpoppies@me.com


$3.00 + gst each

A  Minimum  of  20  of  each  Canape  Item

All our Canapes are designed to be served cool or at room temperature (except the seafood which is served cold)  are delivered plated, ready to serve 

- No chef required on site  

We can supply professionally trained service staff to hand around canapés & serve drinks

We can also supply any glassware you may require

                                   

V:  Vegetarian

GF: Gluten Free

N: Contains Nuts                                                                                                                                     


Per Person Recommendations:

1/2 hr - 2 hrs:    2 - 8 Canapes pp

2 hrs - 4 hrs:    8 - 16 Canapes pp   - possibly accompanied by a selection of platters

4+ hrs:                16 + Canapes pp     - possibly accompanied by a selection of platters  

   

Service Staff:

Staff Supervisor: Required for solo events or with multiple staff: $35 + gst p/h

Service Staff: $25 + gst p/h

 - please respect they require a minimum of 4 hours                                                                                           


 

From the Vegetable Patch: 

1   Fire-Roasted Red Pepper & Chèvre Tartlets (V)

2   Pikelets with Chilli Pickled Pear, Gorgonzola & Toasted Walnuts (V & N)

3   Cherry Tomato & Basil Crostini with Arbequina Extra Virgin Olive Oil (V)

4 Cherry Tomatoes, Fresh Basil & Boccoccini Skewers  (V & GF)

5   Wine Barrel Smoked Mushrooms with Creme Fraiche & Flat Leaf Parsley (V)

6   Tartlets of  Fig & Pear  Chutney with English Stilton  (V)

7   Greek Salad (chinese spoons) (V & GF)

8   Watermelon with Creamed Feta & Sumac  (V & GF)

9   Herbed Falafel with Black Truffled Hummus  on Turkish Pide  (V)

10  Antipasti Skewers of Passoloni Black Olive, Smoked Sun-Dried Tomato, Artichoke  

& Char-Grilled Baby Mushroom

11   Buckwheat Blinis with Beetroot Relish & Sour Cream   (V)

12   Grilled Portabello Mushroom Burgers with Porcini Cream  (V)

13   Macadamia Nut Dukkah Crusted Cumin & Garlic Feta with Tomato & Cumin            

Chutney   (V)

14  Thyme Roasted Baby Beetroot with Creamed Goats Cheese on Sun-Dried            

 Tomato & Capsicum Crostini  (V)

15    Grilled Zucchini with Chevre Cheese & Tomato Relish  (V)

16    Savoury Tartlets with Gabaghonoush & Grilled Aubergine  (V)

17    Chilled Bloody Mary Tomato Soup Shots (shot glasses) (V)

18    Thai Spiced Pumpkin Soup Shots (shot glasses)  (V)


From the Paddock:

19    Charcuterie Terrine with Spiced Black Cherry on Crostini

20   Pork & Prune Terrine with Peach  Chutney   (GF)

21    Honeydew Melon with Serrano Ham & Cracked Black Pepper   (GF)

22   Roast Eye Fillet en Croute with Smoked Chipotle & Tomato Relish                             

23   Seared Lamb with Smoked Auberine Pickle

24   Tartlets of Crumbed Black Pudding with Chilli Pickled Pear

25   Gorgonzola Cream Tartlets with Semi-Dried Black Fig  (V)

26    Chicken Tikka with Toasted Coconut on Naan

27   Olive Grissini with Fig & Walnut Chutney, Micro Herbs & Serrano Ham

28   Tomato & Garlic Rubbed Bruschetta with Rockmelon, Prosciutto & Rocket

29   Beef Pastrami with Roast Peach Chutney on 5 Grain Toast

30   Roast Beef Sirloin en Croute  with  Horseradish Cream & Micro Greens 

31    Buffalo Mozzarlla & Fresh Basil Wrapped in Parma Ham   (GF)

32   Spanish Chorizo with Manchego & Rocket  (GF)

33   Wild Game Salami with Smoked Mushroom & Mushroom & Port Pate

34   Salad Rolls wrapped in Coppa with Honey Mustard Dressing  (GF)

35   Smoked Venison on Crostini with Duck Liver Pate

36   Smoked Chorizo with White Bean Puree


From the Air:

37   Homemade Cognac, Duck & Chicken Liver Parfait with Caramelised Onion on     Melba Toast

38   Cinnamon Scented Seared Duck Tartlets with Spiced Black Cherry

39   Duck Rillettes, Blackbery & Chambord Compote with Toasted Pinenuts (chinese  spoons)

40 Smoked Chicken with French Brie & Whole Cranberry Jelly

41   Duck Rillettes on Toasted Brioche with Quince Jelly

42  Smoked Duck with Fig & Walnut Chutney


From the Sea:

43   Buckwheat Blinis with Lime Creme Fraiche & Smoked Kawakawa and Lime Salmon

44   Pumpernickel with Lemon Creme Fraiche & Peri-Peri Smoked Salmon

45   Crab & Lime Aioli Tartlets

46   Seared Scallop with  Dukkah  - American Queen Scallop $5.95+ gst each (chinese spoons)

47   Seared Tuna Carpaccio with Black & White Sesame Seeds & Wasabi Vinaigrette (chinese spoons)  (GF)                                                                                                         

48   King Prawn Skewers with Thai Basil & Coriander Dressing  (chinese spoons) (GF)

49   Vol-au-Vents with Gravadlax Salmon & Lime Creme Fraiche

50   Tuna Tartare with Apple Wasabi Relish ( chinese spoons) (GF)                                                   

51     Salmon Tartare with Dill Cream (chinese spoons)

52    Snapper Ceviche Cups with Tomato, Coriander & Red Onion Salsa  (GF)                  

53    Dill Tzatziki  with Grilled Scallop   - American Queen Scallop $5.95+gst each  (chinese spoons) (GF)                                                                                                                                                              

54   Five  Peppercorn Seared Tuna with Edamame & Japanese Seaweed   (chinese  spoons) (GF)

55    Rock Oysters with Oriental Dressing (chinese spoons)

56   King Prawns with Coriander Cream, Char-Grilled Red Capsicum & Chilli (chinese spoons)


Click on this link to email us:    

tallpoppies@me.com




© Jillian Maskill 2012