Every evening before dinner aboard the Finesse we serve canapes with pre dinner dinks, we try to do something a little different like what we call our goats cheese Oreos.
Olive bread filled with whipped goats cheese, topped with black olive tapenade & baby basil
Spoons containing little potato & shallot rosti, topped with pan seared scallop & chervil.
Little chickpea flour flatbreads, topped with Moroccan spiced cannon of lamb & sauce, yoghurt & coriander.
Foie gras & raspberry terrine on gluten free multi seed cracker with pea shoot.
Homemade square vol au vent filled with goats cheese mousse & red onion marmalade.
Frogs legs lollipops with garlic & parsley, bone as lollipop stick.
Glasses filled with carrot creme & topped with a coriander foam.