International Appetizers & Hor D’ourves
The British Appetizer List

VEGETARIAN (Serve Warm and or room temperature)

Boxty (potato) Pancake with, carrots and scallions topped with herb goat cheese, green tomato chutney and pine nuts.  Garnished with roasted red pepper spear
 
Petite Welsh Rare Bit made with English Double Gloucester and Boddington beer, displayed in white, wholegrain and pumpernickel shapes and garnished with tiny tomato slice and leek
 
Welsh Rarebit Jacket Potatoes
Tiny new potatoes filled with English Double Gloucester and Boddington beer, garnished sliced tomatoes and leeks
 
Tiny Jacket Potato filled with English Stilton, slice of pear and green apple chutney.  Garnished with chives
 
 
Curried Pastie with potato, peas, carrots and black currants with English cucumber, cumin and Major Grey chutney
 
English Stilton, pear slice and pecan baked in tiny phyllo cup
 
Baked English Vintage White Cheddar or Brie with tart green apple, mango chutney and walnut in tiny phyllo cup
 
Finger Sandwich Shapes with asparagus, egg and goat cheese on choice of bread (See English Tea Menu)
 
Finger Sandwich Shapes with cucumber, Brie spread, carrots and watercress on choice of bread  (See English Tea Menu)
 
Finger Sandwich Shapes with carrots, green onions, cream cheese and English chutney on choice of bread (See English Tea Menu)
Glamorgan Sausages with red onion marmalade
 

POULTRY

Chicken and Leek Pie  (With or without curry) with mash
 
Chicken, ham and mushroom pie with puffed pastry topping
 
Chicken Curry phyllo triangles and beggars purses with mango-yogurt dipping sauce
 
Finger sandwich with goose Foie Gras and tart bramble jelly  ($3.00 extra)
 
Tiny Peking Duck with enoki mushrooms, thin strips of carrot, green bean and red pepper wrapped in thin rice pancake and tied with chive ribbon. Served with ginger-plum sauce  
 
Cockaleekie (Chicken and Leek Soup) served in brandy glasses and tiny spoons
 
Hindle Wakes (Cold Stuffed Chicken with Lemon and Cream Sauce)  Appetizer size chicken breast stuffed with prunes, bread crumbs, beef suet and marjoram.  Served with Lemon cream sauce.
 

BEEF, LAMB AND PORK

Miniature Steak and Kidney Pie with lamb or veal kidney, lean boneless steak, mushrooms and onions in a dry sherry sauce topped with puffed pastry
 
Miniature Beef Wellington (Puffed pastry parcels) wrapped with filet mignon, goose liver pate and Pimms brown dipping gravy  ($2.00 extra per person)
 
Tiny Filet Mignon wrapped in Irish bacon served with béarnaise sauce ($2.00 extra per person)
 
Boddingtons Marinated London Broil with sautéed portabello mushrooms and horseradish sauce in tiny Yorkshire Pudding
 
Appetizer Style Sunday Roast Beef Dinner with rare roast beef, sautéed leeks and Port gravy served in miniature-roasted potato jacket
 
Cottage Pie with ground beef, peas, fresh thyme with mash
Pork, apple and Stilton pie with mash
 
Cornish Pastie served with Branston Pickle and Colemans Mustard dipping sauce
 
Shepherds Pie with ground lamb, peas, carrot, and piped on mashed potatoes
 
Grilled Lamb Cutlets with tomato-mint compote   ($2.00 extra per person)
 
Tiny Rosemary Shortbread with roasted marinated lamb, mint crème sauce and mango spear
 
Curried beef or lamb puffed pastry shapes with yogurt chutney  
 
Lamb and pork pie with or without curry served with mango chutney
 
Lamb Kofte with cumin mint dipping sauce
 
English chipolata skewers with tart green apple, Double Gloucester and leek served with Colemans mustard dipping sauce and Branstons Pickle
 
Lamb Cawl (Hearty lamb and vegetable stew) garnished with leek and bread stick served in brandy glass and tiny spoon
 
Boxty Pancake topped with bacon, goat cheese and green tomato chutney
 
Chive Pancake with English sausage and caramelized onion

 
FISH AND SEAFOOD

Tiny classic prawn cocktail, shredded lettuce and chive sticks in phyllo cup
 
Grilled Colossal Shrimp flavored with Halan Mon salt served with ginger miso dipping sauce ($2.00 extra)
 
Jumbo Marinated Ginger- Lime - Gin and Tonic Shrimp skewers with orange pepper and snap pea  
 
Tiny Shrimp or Scallop au gratin with wild mushrooms, white wine, garlic and English Vintage White Cheddar in Yorkshire pudding
 
Beet rosti (Beet and potato pancake) with smoked whiting, horseradish mousse and fresh dill
 
Scottish smoked salmon, crème fraiche, black caviar and fresh dill in tiny new jacket potato
 
Tiny Black Currant Tea Scone filled smoked filet of salmon, English Double Devon clotted cream, orange marmalade and leek 
 
Miniature Salmon Wellington (Puffed pastry parcels) wrapped with portabello mushroom pate and topped with tangy orange hollandaise sauce
 
Scallops and black pudding with ginger-raspberry sauce in decorative oriental spoons
 
Grilled Sea Scallop wrapped with bacon and fresh basil. Garnish with grainy honey mustard crème fraiche and roasted red peppers and served in decorative oriental spoons