Category: Sample menus

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Here’s an idea of some popular choices of canapes for Funerals and Wakes, but please feel free to create your very own menu!

Finger Sandwiches
Little triangles of egg & cress, local roast beef and horseradish, smoked salmon and cream cheese, cheddar and homemade pickle, coronation chicken, prawn mayonnaise etc

Miniature homemade sausage rolls using English outdoor bred pork and herbs

Artichoke, Leek and Mushroom Tarts

Miniature Quiches:
Various choices including sun-dried tomato, cheese and basil or Quiche Lorraine

Chipolata sausages wrapped in bacon and devils-on-horseback (prunes wrapped in bacon)

Chicken Goujons
Our own recipe of baked free range chicken strips coated in crispy, spiced breadcrumbs, with a homemade tomato relish

A Selection of Desserts

homemade cakes
coffee and walnut, chocolate, lemon drizzle…

Strawberry tarts

Lemon Meringue Pies

Meringues with double cream

Glyndebourne Menu Ideas

Glyndebourne Canapé Picnic Menu

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We will meet you on arrival at Glyndebourne with drinks (Champagne is always a popular choice!) and canapés still warm from the oven.

Then depending on your preference we can either prepare a Catered Lunch/Dinner for you in the interval or we can create a unique picnic experience for you to enjoy at your leisure.

We also provide hot drinks on arrival or for the interval as sometimes the Summer weather can still be a bit chilly!

All our food is homemade and where possible made from organic and free range local produce.

Have a look at our sample menus for some ideas of what to have, or give us a call and we will be more than happy to talk you through your choices! Here’s an idea of what has been previously popular for Glyndebourne events, although feel free to devise your own menu!

Champagne and Canapés on arrival

Smoked salmon on homemade wholemeal bread with a tiny lemon and dill garnish

Little open sandwiches of egg and cress, ham and mustard, various English cheeses with pickle garnish.

Mini quiches (warm) with feta and caramelised onion

Butcher’s pork and apple sausages with brown sauce dip (served warm)

Vegetarian Samosas

Parmesan biscuits dressed with goat’s cheese and sun blushed tomato

Picnic Lunch

Lamb koftas
(spicy lamb and apricot balls with a yoghurt and mint dip

Miniature Cornish Pasties
(made with local beef, organic potatoes and vegetables

Lemon and Chilli Prawn Sticks

Salmon en croute
(Scottish salmon with a cream cheese and chive sauce inside the flaky pastry)

Bowls of mixed salads and new potatoes will accompany the meal

Desserts

Little jam tarts with strawberries, raspberries and double cream,

Mini Lemon-meringue pies

Decadent chocolate brownies

Mini Pavlova

Or alternatively Cheese and biscuits, using all local Down’s cheeses.

Canapé Menu 1

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Chicken Satay

(chunks of chicken marinated in a homemade satay sauce for 24 hours then pan fried)

Mini Steak and Ale Pies

Using Harvey’s Ale of course, with English prime beef, cooked until tender.

Scottish Smoked Salmon (g)

Rolled around a cream and garlic cheese

Pizza Wheels (v)

Home made bread dough encompassing yummy ingredients such as roasted red peppers, Cheddar cheese, tomato puree and basil

Vegetable Frittatas (v.g.)

Free range eggs baked with roasted vegetables (very pretty and colourful)

Caramelised Red Onion and Feta Tarts (v)

Slightly sweet onion with an egg and feta base

Mini Jacket Potatoes (v.g.)

Tiny new potatoes baked in the oven and filled with butter and grated Cheddar Cheese.

Platter of Mixed Deserts including tiny bannoffi pies, chocolate brownies, strawberry tarts and meringues and cream

Sausage & Mash & HP Brown Sauce

Canapé Menu 2

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Roast Beef and Yorkshire Pudding

(tiny homemade Yorkshire puddings served straight from the oven with horseradish and succulent roast beef)

Sausage and Mash

Hand made best sausages half the size of a normal large sausage split down the middle and filled with creamy mashed potato served straight from the oven and served with brown sauce (always a crowd pleaser)

Mini Red Onion Tarte Tatins (v)
Vegetarian Spring Rolls (v.g.)

Using gluten free wrappers to encase bean sprouts, rice noodles, crunchy vegetables and mixed sprouts, served with a sweet chilli sauce

Miniature Red Pepper and Onion Tartlets (v)

(short pastry with a filling of free range egg, onion and roasted red pepper)

Platters of deserts:
Meringues with fresh double cream, Tiny muffins of chocolate, lemon and coffee and walnut. Raspberry tarts and flapjacks

Canapé Menu 3

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Mexican bites (v.g)

China spoons heaped with re-fried beans, guacamole, and spicy tomatoes topped with a tortilla chip.

Crunchy Chicken Strips

(served with sweet chilli sauce)

Spanish Omelettes (v.g.)

Free range eggs cooked with red pepper, onion and potatoes

Smoked salmon and Spinach Roulade

A spinach roulade, filled with smoked salmon and cream cheese

Selection of open sandwiches including:

ham and mustard, egg and cress, various cheeses, smoked salmon and cream cheese, coronation chicken etc

Sausage and Mash

Deserts:

Mini pavlova with fresh fruit, Strawberry tarts, chocolate brownies, meringues, Banoffee pies, Lemon-meringue Pies, mini fairy cakes.

(v.) = Vegetarian

(g.) = Gluten-free

(v.g.) = Vegetarian and Gluten-free

Tags Canapé, fish, Gluten-free, meat, Menu, Vegetarian