Canapé reception
Project Description
Snack menu for a longer reception of 2.5-3 h.
The menu is served all year on a fourchette table.
Salty snacks, fish:
- Salmon tartar with mango panna cotta and wasabi caviar 20g
- Canapé with anchovies tapenade, Andre farm cheese and walnuts 25g
- Cod liver pâté in ash cone with fresh chives 20 g
- Beetroot marinated egg with herring butter and garlic cucumber 35g
- Smoked chicken paté with port wine reduction and dried herbs 20g
- Profiterole with duck liver pâté and blackcurrant chutney 20 g
- Mini tortilla with chorizo caper cream and fresh dill 25g
- Arancini with Italian salami and cheese sauce 25g
- Caponata basket with parmesan chips 20g
- Mini vol-au-vent with goat cheese cream, sundried tomatoes and sprouts 20 g
- Blueberry cream in chocolate cone with fresh mint 25g
- Mini red velvet canapé with vanilla cream 25g
