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Sonya Meagor
07773 298 269
Sonya Meagor
07773 298 269

Canapé and Finger Food

You can download all our menus in PDF format here.

These menus are by no means exhaustive and we invite you to make suggestions or feel free to mix and match menus and contact us for a price.

We can also cater for any guests with food allergies. Most canapés and finger food are inter-changeable, only the size changes!

We look forward to cooking for you!
 

Canapés and finger food (from £7.95 per person)

Meat is free-range, organic, British

Mini Gressingham duck pancakes with cucumber, spring onion and plum sauce
Mini Gressingham duck pancakes with cucumber, spring onion and plum sauce

Rare roast beef and mustard mayonnaise on crostini

Roast beef fillet, asparagus and parmesan rolls

Prunes wrapped in crispy free-range bacon

Helen Brownings organic mini spicy sausages

Chicken satay and peanut sauce or ‘shots’ (hot or cold)

Lamb kofte served with yoghurt and mint dip (hot)

Beef meatballs served with eco tomato sauce (hot or cold)

Cocktail Cornish pasties (hot)

Mini Gressingham duck pancakes with plum sauce

Quail Scotch eggs

Light and fluffy choux puffs with acorn fed chorizo

Fish and shellfish – sustainable MSC
2013-08-10 18.39.42

Smoked salmon on rye bread with sour cream or dill dressing

Mini fish cakes and dipping sauce (hot or cold)

Smoked fish and mixed peppers

Sardines and cream cheese on crackers

Marinated spicy prawns

Assorted fish and vegetarian sushi rolls

Radish stuffed with tapenade

Fresh egg noodles topped with prawn, sour cream & chives

Smoked mackerel pate on crispy little gem leaf

Seared Scallop wrapped in parma ham (hot)

Salmon and beetroot tartare

Cured salmon fillet slow cooked

Marinated prawn with mange tout

Prawn and avocado escabeche on cos leaf

Vegetarian – organic and / or British seasonal
2013-08-10 17.50.55

Mixed vegetables roasted in olive oil

Mixed Herbs and mature cheddar stuffed mushrooms

Egg mayonnaise with chives on sunflower seed bread

Parmesan baskets with a choice of fillings: ham, mixed leaves and dressing

Mashed squash, pea puree, celeriac mash with yoghurt on crackers

Light and fluffy choux puffs with curried vegetables

Assorted savoury filo pastries – vegetable curry, leek and mushroom

Mozzarella and tomato with basil

Celery boat filled with cream cheese and chives

Chicory leaf with hummus

Asparagus tips in vinaigrette

Polenta topped with ratatouille

Halloumi and courgette

Falafel balls served with yoghurt dip

Sweetcorn cakes with chilli sauce

Courgette slices topped with halloumi

Tomatoes with pesto

Cucumber, melon and goats cheese

Sweet onion stuffed with rice, Somerset brie and seeds

Mini nut loaf served with a rich tomato sauce

Slices of slow cooked tortilla

Stuffed vine leaves

Mini wraps – mashed bean with cream cheese and coriander, spicy tuna, hummus and red pepper, mixed roasted vegetables with garlic and yoghurt dressing

Dips served breads, corn chips, sliced vegetables – yoghurt with cucumber and garlic, baked aubergine
with cumin and garlic, chickpea with oil and garlic

Sweets

Chocolate tiffin slices

Fruit kebabs

Mini Chocolate brownies

Cheesecake

Carrot cake

Chocolate dipped fruit slices

Mini meringue and fresh cream topped with seasonal fruit

Stewed fruit in filo nests

Chocolate mousse cups

We use minimum 70% cocoa fair trade chocolate, Billingtons natural sugars, Doves farm flour, Woodland Trust free-range eggs

Testimonial from December 2012

Green Think Tank and green European Foundation event at Europe House

“Eco cuisine provided tea, coffee and other drinks for the duration of the event, and wine, juice and delicious finger food for the subsequent reception, at our event for 75 guests in December 2012. Sonya and her team were efficient, capable, unobtrusive, flexible, courteous and a pleasure to work with throughout, and I am happy to recommend eco cuisine to any organisation looking for catering which is all of the above and which also takes proper account of the ecological and social footprint of what is being eaten and drunk”. Ray Cunningham, Associate, Green House – the green think tank

Additions

Chef, waiting staff, wine waiting, hire of crockery, cutlery etc

Organic wine/beer/lager/soft drinks

Use 100% recycled and biodegradable napkins

Use biodegradable crockery and cutlery

All these can be organised on your behalf.
Just ask for what you require and we will quote you.