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British Appetizers

  • Boxty (Potato) Pancake: Carrot, Potato and Scallion Pancake with Herb Goat Cheese, Green Tomato and Apple Chutney, Chives and Roasted Red Pepper
  • Tandoori Indian Pancake with Corn, Potatoes, Peas, Carrot and Fresh Cilantro topped with Cream Cheese and Mango-Nectarine Chutney
  • Petite Welsh Rare Bit with English Double Gloucester Cheese and Guinness Beer displayed in White, Wholegrain and Pumpernickel shapes, garnished with Tomato Slice and Scallion Spear
  • Welsh Rare Bit Jacket Potato -Tiny New Potato filled with English Double Gloucester and Boddington Beer, garnished Tomato Slice and Scallion Spear
  • Curried Pastie with Potato, Peas, Carrots and Black Currants with English Cucumber, Cumin and Major Grey Chutney Dipping Sauce.
  • Miniature Tandoori Pie with Potato, Peas, Carrot, Corn and Black Currant
  • Miniature Curry Pie with Potato, Carrots, Mango and Leeks
  • Baked Brie with Fuji Apple, English Chutney and Pecan in tiny Phyllo Cup garnished with Scallion Spear
  • English Stilton, Pear, Pecan & Black Currant Chutney baked in Tiny Tomato Phyllo Cup garnished with Scallion Spear
  • Finger Sandwich Triangle Shape with Asparagus, Carrot, Egg, Orange Marmalade and Goat Cheese on assorted Bread
  • Finger Sandwich Shapes with Cucumber, Brie, Watercress & Red Currant Cream Cheese
  • Welsh Glamorgan Sausage (totally vegetarian) with Red Onion Marmalade
  • Miniature Chicken Pot Pie with Carrots, Peas, Potato and Red Onion
  • Miniature Chicken, Wild Mushroom, Leek and Ham Pie topped with Mash
  • Miniature Chicken Tandoori Pie with Carrot, Potato, Peas and Black Currants
  • Chicken Curry Phyllo Triangles and Beggars Purses with Mango-Yogurt Dipping Sauce
  • Spicy Jerk Chicken, Provolone Cheese, Mango, Green Bean and Pepper wrapped with Colorful Lavosh Rounds, tied with Chive Ribbon served with Balsamic Pumpkin dipping sauce
  • Tuscan Chicken wrapped Proscuitto, Provolone, Basil and Roasted Pepper served with Coleman’s Apricot- Mustard Dipping sauce
  • Pigs in a Blanket Skewer with Chicken Apple Sausage wrapped in Puff Pastry with Coleman’s Honey Mustard Dipping Sauce
  • Tiny Duck Breast with Carrot, Red Pepper, Enoki Mushroom, and Green Bean wrapped in Rice Paper, tied with Chive Ribbon served with Orange-Ginger-Duck Sauce
  • Cockaleekie (Chicken and Leek Soup) served in Brandy Glasses and Demitasse Spoons (Appetizer Buffet Only)
  • Hindle Wakes: Appetizer Size Chicken Breast Stuffed with Prunes, Bread Crumbs, Beef Suet and Marjoram topped with Lemon Cream Sauce and Sautéed Leeks
  • Miniature Steak and Kidney Pie with Lamb Kidney, Filet Mignon, Mushrooms and Onions in a Dry Sherry Brown Sauce
  • Miniature Beef Wellington: Filet Mignon and Wild Truffle Pate in Puff Pastry Parcel served with Pimms Brown Gravy ($2.00 more per person)
  • Tiny Filet Mignon Wrapped in Bacon, topped with Sautéed Leek and Roasted Peppers served with Béarnaise Sauce ($2.00 more per person)
  • London Broil with Sautéed Portobello Mushrooms in Tiny Yorkshire Pudding with Brandy Gravy and Roasted Pepper
  • British Appetizer Sunday Roast Beef Dinner with Rare Roast Beef, Sautéed Leeks, Brandy Gravy and Horseradish in Tiny Roasted Jacket Potato
  • Tiny Cottage Pie with Ground Beef, Peas, and fresh Thyme topped with Mash Potatoes
  • English Slider with Ground Beef, Stilton and Branston Pickle on Brioche (Served in Chafing Dish)
  • Fallier Cornish Pastie with Ground Beef, Potato, Turnip, Carrot and Red Onion served with Branston Pickle (and or) Coleman’s Mustard dipping sauces
  • Pretty Little Meat Loaf Cupcakes with Ground Beef, Corn, Red Onion, Worcestershire and Ketchup Topped with Mashed Potato and Tomato Slice
  • Tiny Shepherd Pie with Ground Lamb, Peas, Carrot and Red Onions topped with Buttery Herb Mash
  • Lamb Kofte with Mango and Red Pepper served with Cumin Mint Yogurt
  • Middle Eastern Lamb Boat with Ground Lamb, Pine nuts and Nectarine-Mint Chutney
  • Curried (Beef or Lamb Pastie) with Honey-Cumin Yogurt Sauce
  • Fallier Tiny Ground Lamb Slider with Nectarine-Mint Chutney, English Cheddar on Brioche (Served in Chafing Dish)
  • British Tea Sandwich Soldier with Ham, Edam Cheese, Honey Coleman’s Mustard wrapped with Scallion Ribbon and Garnished with Mint and Roasted Pepper 
  • Drunken Devils on a Horse Back with Boozy Armagnac Marinated Prunes stuffed with Stilton, wrapped with Smoky Bacon 
  • English Chipolata (Sausage) Skewers with Pineapple and Grape Tomato (For Appetizer Buffet)
  • Gin and Tonic Shrimp Skewers with Snap Pea and Pepper, Spicy Thai, Gin and a splash of Tonic sauce. 
  • Tiny Shrimp and Scallop Au Gratin with Wild Mushrooms, White Cheddar, White Wine and Garlic in Yorkshire Pudding
  • Sea Scallop wrapped with fresh Basil and Smoky Bacon serve with Coleman’s Honey Mustard in Decorative Oriental Spoons
  • Scottish Smoked Salmon, Crème Fraiche, Black Caviar, and Fresh Dill in Tiny New Potato or Bouche (Puff Pastry Cup)
  • Tiny English Scone with Smoked Filet of Salmon, Devon Clotted Cream, Orange Marmalade and Chives
  • Beet Rosti (Beet and Potato Pancake) With Smoked Trout, Horseradish-Dijon Cream Cheese, Mango and Chives

Category: Appetizers

Type: Special Event