CANAPÉS · STARTERS · DEVON
Wedding Canapés & Starters
Canapés are a lovely way to kick start the proceedings.
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Canapés
How it works
- Choose 4 varieties (6 canapés per person)
- Choose 5 varieties (7 canapés per person)
- Choose 6 varieties (8 canapés per person)
-
English mustard and cauliflower apple macaroons -
Arancini with aubergine caponata -
Smashed pea and mint bruschetta, torn mozzarella -
Salmon & horseradish blini -
Pork & apple tart tatins -
Scallops with saffron aioli -
Sticky ginger & soy duck -
Cornish crab with pink grapefruit aioli
Vegetarian canapés
- (Pehis) Garlic coconut potato fritters
- Thai lentil fritters
- Spiced Applewoods, deep fried with tomato and tamarind chutney
- Stuffed paneer, mint yoghurt
- Curried puy lentil, quail scotch egg
- English mustard and cauliflower apple macaroons
- Wild mushroom dusted deep fried quail eggs
- Arancini with aubergine caponata
- Refried bean, deep fried ravioli, arrabbiata
- Goat cheese onion confit
- Summer vegetable ragout, pea pesto pizzette
- Thai lentil & coconut cake
- Sun blushed tomato, feta crunchy ravioli
- Smashed pea and mint bruschetta, torn mozzarella
- Moroccan lentil pâté croûte
- Aubergine caviar crostini
- Tomato & beetroot frittata
- Summer vegetable tart, tomato pesto
- Smoked tofu & sesame fritter
- Smoked tomato, black olive & feta muffins
- Poppy seed & goats cheese cookie
- Dolmades (stuffed vine leaves)
- Selection of meat free sushi with various dips
- Thai summer vegetable rolls with tamari dipping sauce
- Sorrel rice cakes & saffron
- Falafel skewers with warm minted pea dip
- Wood mushroom & wood sorrel toasts
- Baked mushroom with apple and Stilton
- Rye toasts with creamed avocado
- Summer slaw bao bun
Meat and fish canapés
- Salmon & horseradish blini
- Ruby red cheek with ginger, soy, wasabi cream
- Pea & ham terrine crostini
- Beer battered cod cheek
- Tostaditas with Cajun red gurnard, peach relish & sour crème
- Mini poppadoms with coronation chicken
- Smoked salmon sushi rice balls
- Baked mussels with hazelnut pesto
- Scallion & smoked bacon muffin
- Bruschetta with citrus fish ceviche
- Parmesan custard with chorizo crumb
- Pork & apple tart tatins
- Thai fish cake with smoked pepper jam
- Scallops with saffron aioli
- Parma ham, pea pesto pizzette
- Sticky ginger & soy duck
- Mini croque monsieur
- Shrimp summer rolls, fennel preserve
- Hot smoky chorizo sausages
- Selection of sushi with various dips
- Cornish crab with pink grapefruit aioli
- Scallop and bacon pops
- Anchovy olive tapenade brandade
- Pepper smoked mackerel with toasted rye
- Pulled duck, soy beans and soda bread
- Prawn and pea arancini
- Duck rillettes on almond sablé with pear quince
- Pea & ham hock terrine with piccalilli
- Pickled cockles, laver bread crust
- Smoked beef, quails egg, horseradish, truffle
- Grilled Scottish salmon with tamari glacé
- Scallop ceviche with apple, lemon and soy cracker
- Burrow beef fillet, smoked summer vegetables, Parmesan
Starters
-
Ham hock terrine with pea shoots, warm Scotch egg & curried beans -
Seared scallops, crispy belly pork with a russet apple beurre blanc -
Carpaccio of Exmoor venison with walnut cream -
Smoked local trout with potted prawns & cucumber preserve -
New season asparagus with béarnaise sauce & quails' eggs -
Tomato & elderflower tart tatin with Vulscombe pearls
Meat & seafood
- Duck liver pâté with chorizo jam, toasted brioche
- Smoked haddock kedgeree, quails egg, curried hollandaise
- Pan fried pigeon breasts with pearl barley salad, quince jelly
- Ham hock terrine with pea shoots, warm Scotch egg & curried beans
- Pan roasted squid, black olives with a ragout of summer vegetables
- Winter squash gnocchi, beef & brandy consommé
- Brixham crab ravioli with seafood bisque foam, shiso sprouts
- Smoked haddock and mussel meat risotto
- Seared scallops, crispy belly pork with a russet apple beurre blanc
- Home smoked duck with watermelon, ginger & soy
- Brown shrimps cooked in aromatic butter with toasted walnut bread
- Carpaccio of Exmoor venison with walnut cream
- Partridge with seared figs and salted caramel walnuts
- Chicken & spring onion cake with quail egg, Parmesan air
- Pan fried wood mushrooms with brandy cream
- Smoked local trout with potted prawns & cucumber preserve
- Warm salad of pancetta and Beechwood Farm chicken, anchovy dressing
- Beetroot & calvados terrine with salt beef & pickled radishes
Vegetarian
- Fennel and apple arancini, pepper lime consommé
- Smoked tomato & saffron tart with green sauce
- Charred sweetcorn cake, tamarillo salsa, oregano, avocado lime salsa
- New season asparagus with béarnaise sauce & quails' eggs
- New season charred grilled asparagus with Applewoods crème brûlée
- Channa chaat spiced mille-feuille of tamarind and tomato, dahl purée
- Wild garlic scotch egg, curried potato salad with garden leaves
- Chickpea and linseed flatbread, butter bean cream and potager pickles
- Tomato & elderflower tart tatin with Vulscombe pearls
PLEASE NOTE
We typically take bookings from 30 guests upwards. Every menu is fully customisable to suit your specific tastes and dietary requirements.
READY WHEN YOU ARE
Tell us about your day. We'll build the menu around it.
We cook this menu at wedding venues across the South West, including wedding catering in Exeter, Cornwall and Somerset, with 95% locally sourced, sustainable produce.