Canapé Reception

A great way to welcome your guests to your event, or to wet their appetite before your main meal is to book a Canapé Reception from Eclipse Catering. Each individual canapé is prepared by hand and tastes delicious. We offer trays of fifty canapés that come with a selection of five per tray.

Why not treat your guests to our delicious canape on arrival.

Your choice of 4 per guest, they can be delivery only or with full service. Please call for a full quote.

Canape Menu A

Meat

  • Mini lamb kofta with a cucumber and mint raita on a square croute
  • Tandoori spiced chicken with coconut served on a mini naan
  • Confit of Oriental duck and veg pancakes with chive and cilantro
  • Roulades of chicken with a red onion jam on rye bread
  • Tandoori chicken skewers dusted with coconut & cilantro
  • Smoked chicken mousse topped with prunes and chopped chives

Vegetarian

  • Oriental mushroom & tofu in a sesame pancake wrapped with chive
  • Slow roast tomato filled with pesto & soft cheese on a peppered biscotti
  • A skewer of tropical fresh fruit with a sprinkle of coconut
  • Quail egg with cherry tomato
  • Soft cheese and tomato tapenade with asparagus garnish

Fish

  • Scottish smoked salmon tartare
  • Seasoned tempura king prawn brochettes
  • Open sandwich of crayfish tails with lemon & dill
  • Spiced Caribbean potato and crab cakes
  • Square of smoked salmon and caviar
  • Freshwater prawns with dill
  • Mini fish pie with a dill cream and liquid mash
  • Glazed salmon on a five spiced pancake garnished with lime

Dessert

  • Chocolate brownie square with a chocolate ganache swirl
  • Lemon tart with a caramelised lemon zest garnish
  • Dark chocolate mousse in a white chocolate cup with chocolate garnish
  • Mini chocolate profiteroles with a nut garnish

Canape Menu B

Meat

  • Lamb kofta skewer with a mint and coriander dip
  • Tandoori spiced chicken with coconut served on a mini naan
  • Griddled chicken, confit tomatoes and flaked parmesan
  • Roulades of chicken with a red onion jam on rye bread
  • Mini Yorkshires with roast beef and horseradish
  • Shredded lemon chicken on pumpernickel served with a chervil garnish
  • Cajun chicken with a mango salsa

Vegetarian

  • Walnut scone topped with brie and chutney
  • Mini pitas stuffed with baba ganoush & roasted peppers
  • Tempura vegetables on a bamboo skewer with soy and ginger
  • Dolce latte parfait topped with grapes and shiso cress
  • Herbed goats cheese and red pepper on an almond biscuit
  • Ratatouille of vegetables in a pastry cup

Fish

  • Char roasted salmon with pickled ginger & avocado in a filo cup
  • Quenelle of fine white crab with chilli & cilantro
  • Skewers of Monkfish wrapped in smoked bacon
  • Crevette open sandwich with fresh herbs and garlic
  • Freshwater prawns with chilli and coriander
  • Smoked salmon with dill and cracked black pepper

Dessert

  • Crème brulee in a dark chocolate cup
  • Cappuccino mousse on a biscuit base
  • Fresh fruit tartlets
  • Redcurrant mousse in a white chocolate cup garnished with redcurrants

Canape Menu C

Meat

  • Mini lamb kofta with a cucumber and mint raita on a square croute
  • Peppered sirloin of beef with a garlic aioli
  • Rare beef with a black olive tapenade and artichoke
  • Roulades of chicken with a red onion jam on rye bread
  • Palm sugar chilli chicken on pitta with Japanese ginger
  • Quenelle of home smoked duck with an apple cinnamon chutney
  • Choux buns with mousse de fois gras with a peppered pineapple relish

Vegetarian

  • Oriental mushroom & tofu in a sesame pancake wrapped with chive
  • Slow roast tomato filled with pesto & soft cheese on peppered biscotti
  • Open sandwich with chickpea houmous, peppers & zucchini
  • Whole Majule date filled with goats cheese & smoked almond
  • Sesame pancakes filled with Thai scented vegetables

Fish

  • Crayfish tails marinated in lemon & garnished with pepper & wild rocket
  • Cajun spiced salmon on a bamboo skewer
  • Open sandwich with Scottish smoked salmon and asparagus with black pepper
  • Medallion of lobster with a black truffle salsa
  • Rose of smoked salmon topped with keta and crème fraiche on a potato blini
  • Salad of crayfish with piquillo pepper and harissa in a pastry spoon

Dessert

  • Strawberry and marshmallow skewers drizzled with chocolate
  • Mini hot chocolate puddings *
  • Mini hot ginger puddings *
  • Warm mini bread and butter puddings *
  • * served with a crème anglaise

Prices plus VAT at the current rate