Finger Food

Charity Functions - Food Events

What better way to encourage your guests to munch and mingle than to serve up some beautiful finger food? We’ll take inspiration from your favourite dishes to whip up a wonderfully varied, perfectly presented finger food menu that’ll get everyone talking. It’s more substantial than canapés, but just as tasty and gorgeous to look at.

Menus

Meat Selection
Apricot, lamb and coriander brochettes with roasted pepper coulis
Chicken satay marinated in lemongrass with a peanut and coconut cream
Spiced Moroccan lamb with lemon, cumin, honey, and toasted almonds in filo pastry
Proscuito and creamy mascarpone on a basil sconelette with cracked black pepper
Aromatic duck spring rolls with Hoi Sin sauce
Doorstop sausage sandwich with brown sauce
Mini steak sandwich with sun blushed tomato
Chicken liver parfait with caramelized pears on a French bread croute
Bacon butties in crusty bread with Heinz ketchup
Mini Yorkshires topped with rare beef, watercress and creamed horseradish

Fish and Seafood
Dill and scallion sconelette topped with smoked salmon and mascarpone cheese
Thai spiced fish cakes with a sweet chilli dipping sauce
Wild salmon and tapenade wrapped in Parma ham baked with lemon mayonnaise
Gravad lax on rosti potato with sour cream and dill
Lime marinated halibut, salmon and mango brochette
Mini bowls of fish and chips with Heinz ketchup and Sarsons vinegar served separate
Tiger tail prawns marinated in ginger and spring onions, wrapped in filo
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Vegetarian Selection
Basil roasted Mediterranean vegetables and goat’s cheese, filo parcels
Sun dried tomato and goats cheese tarts finished with fresh sage
Mini bagel with a green peppercorn and goat’s cheese
Goats’ cheese and chive fondue with ciabatta bread
Garlic croute with roasted pepper and brie
Shot of leek and potato soup
Chunky chip butties with vinegar and sauces
Coriander falafel cakes, with tomato and chilli jam
Bloody Mary gazpacho with celery salt rim and celery stirring stick
Walnut scone topped with brie and fig chutney
Wild mushroom parmier with creamed goats cheese and black olive

Mini crepes filled with apple and Calvados compote topped with maple syrup
Shot of balsamic marinated strawberries finished with sour cream

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