272 Ss 2009 Canape Menu Tt

Table Talk Canapé Menu Spring / Summer 2009

If you would like any further suggestions for your event, or have any dietary requirements, please do not hesitate to ask

Fish and Seafood Served cold Sea bass carpaccio with ginger sushi rice and shizo dressing Yellow fin tuna with lime and coconut, pickled daikon and dashi jelly Potted shrimps with brown bread and butter and keta caviar Smoked swordfish with niçose salsa on a basil croûte Lemongrass and ginger prawns with ginger yoghurt Smoked trout and cucumber parcel with bonito flakes and citrus crème fraîche Served warm Spiced crabcake with guindilla chilli raita Salt cod croquette with red pepper jam Kataifi prawns with red pepper aioli Baby squid with chorizo picante and garlic mayonnaise Sesame crusted crayfish tails with coriander aioli Miso marinated tuna with bonito flakes and miso sauce Meat and Chicken Served cold Foie gras terrine with griottine cherry jelly on toasted brioche Crispy duck rice paper rolls with pickled vegetables and toasted cashews Foie gras cookie and foie gras mousse with pain d'épice Serano ham, fontina, and quince jelly with green olive salsa Guineafowl ballotine with shallots and thyme on a herb rösti with red onion marmalade Quail eggs with crispy bacon and tomato powder Served warm Fillet of beef en croute with red onion marmalade Spiced beef and foie gras gyoza with mouli and shizo Smoked fillet of lamb in a poppy seed crust with garlic aioli Slow roasted shoulder of lamb with tomato and feta salsa Peppercorn crusted beef fillet with pont neuf potato and horseradish cream Smoked chicken and mozzarella dumpling with tomato fondu

Vegetarian Served cold Goat cheese chiboust on a poppy seed wafer with tomato powder Grilled asparagus with parmesan tuille and truffle dressing Vietnamese rice paper roll with pickled ginger and spiced cashews Fontina with toasted hazelnuts, balsamic onion and basil pesto Char grilled courgettes with red pepper houmous on basil focaccia Imam byaldi on a tarro root crisp with coriander salsa Served warm Risotto primavera with Tallegio in a parmesan cone Truffled quail eggs in a parmesan crust Red onion thyme and goats cheese tart Montgomery cheddar soufflé with pickled apple Pequilo pepper croquette with red pepper jam Cipollini onion tarte tatin Dessert Canapés Poppy seed cake with strawberry cream Candied summer fruit florentine Redcurrant delice with tequila lime jelly Smoked pear tatin with liquourice salt Pineapple soufflé with berry pepper chutney White and dark chocolate mousse Mini churros with a honey and lemon dip Fried mango gnocchi with spiced white chocolate cream Strawberry paté de fruits, seaweed sugar crumbs Banana Financier with green tea glaze