Canape

 

Cold Canape Suggestions

for corporate event

70 People 3-5 Canapes per head

Select from following

_________________

 

Bakestones Beetroot Cured Sea Trout,

Horseradish Ricotta and Dill

 

Pork and Fennel Sausage Roll

with Pickled Radicchio

Quails Egg, Radish, Fennel Crudites with Anchoiade

 

Marinated Boquerone and Green Olive Skewer

 

Bakestone home cured Salt Beef and Beetroot Chrain/English mustard

 

Terrine, Cornichon, Melba Toast

 

Salami and Pickled Radicchio Grissini

 

Salt Cod Brandade and Olive

 

Crab and Dill Frittata

 

Smoked Mackerel Chrain Oatcake with Radish

 

Little Gem Cups with Crab and Chilli Radish

Dill Labneh, Roast Piedmont Pepper Oatcake

 

Feta, Smoked Roast Tomato, Capers and Basil

Crostini

 

Broad Bean, Courgette, Feta and Mint

White Bean and Chorizo

Roast Cauliflower and Romesco

Tuna and Leek

Crab and Fennel

Dukka Whipped Feta and Rose Harissa

 

Cheese

 

Goats Curd, and Sumac Roast Red Onion

On Roast Beetroot Round

 

Blue Cheese and Pedro Ximinez Soaked Raisin Eccles Cake

Goats cheese, Thyme and Walnut Eccles Cake

 

Lincolnshire Poacher, Pickled Grape Oatcake

Smashed Goats Cheese, Honey and Fig Oatcake

 

 

 

Sweet Canapes Options Available Upon Request

At Bakestone we always provide a bespoke menu to suit your specific occasion.
Please get in touch and we can discuss what would work for you
Below is a small example of previous Bakestone menus 
 

Staff Supper

40 People - Private House

Menu Suggestions for event.

 

Feast 1

 

Slow Smoked BBQ Beef Brisket

Roasted Cauliflower Mac and Cheese (V)

 

Fresh Limey Pink Pickle Crunchy Red and White cabbage Slaw.

Roast Tomato Corn and Bean Salsa Style Salad.

Baby Potato and Green Bean salad with herbed horseradish mayo dressing.

Green salad, varied garden green salad leaves, and toasted seeds.

 

Handmade cornmeal muffins

Artisan Rolls

 

Feast 2

 

Moroccan Spiced Roast Lamb

Roast squash and Chickpea Vegetarian Tagine (v)

 

Roast Tomato, Aubergine, Lentil and lebneh salad

Fruit and Herb cous cous Tabbouleh

Carrot Parsely and Preserved Lemon Slaw

 

Handmade Flatbreads

Yoghurts and Harissa

 

Feast 3

 

Chorizo Sausage, Fennel and Potato Stew

Caponata

 

Spiced Chick Pea and Spinach Salad

Spanish Style Pearl Barley Salad with Roast Peppers, Tomato, and Olives

Carrot and Cumin Salad

 

Artisan Sourdough

 

Feast 4

 

Roast Chicken Thighs with Tarragon, Pancetta, Peas

Roasted Squash and Kale Dauphinoise (v)

 

Potato salad with Salsa Verde

Slow Roast Malted Carrots

Fennel, Apple and White cabbage Slaw

Spinach, roast broccoli and green bean salad with almonds, lemon, and chilli

 

Dessert

 

Salt Caramel Chocolate Brownie

Autumn Fruit Trifle/ Cheesecake

Poached Pears, Vanilla Cream, and warm spice toasted oats

 

Or replace one pudding above with

 

Cheeseboard

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