Spring 2026 Canapé Menu
Passed Canapes
Summer Rolls with Mint and Cashew (vegan)
Yellow Squash and Zucchini Taco (vegan)
Pea and Broccolini Galette with Tofu Ricotta (vegan)
Grilled Apricot, Honeycomb and Ricotta Crostini
Tiny Tomato with Burrata and Pesto
Asparagus and Mint Arancini
Sweet Pea, Leek and Spring Herb Tartlet
Grilled Cheddar Cheese with Heirloom Tomato
Corn Arepa with Black Bean and Avocado Salsa
Fluke Ceviche with Citrus on Corn Chip
Crab and Heart of Palm Salad in Endive
Salmon Sashimi with Chive and Shiso
Tuna with Jalapeno on Crispy Rice
Hamachi Taco with Mango Salsa
Coconut Shrimp with Lime Mayo on Cucumber
Crab and Lobster Cakes with Basil Remoulade
Smoked Salmon on Twice Baked Baby Potato
Deviled Quail Eggs with Salmon Roe
Caviar, Chive and Mascarpone on Potato Chip
Chicken Caeser Salad in Parmesan Cup
Chicken Samosas with Mint Yogurt
Roasted Figs with Chevre and Prosciutto
Duck Confit with Cherry Jam on Pancake
Steak Tostada with Pickled Jalapeno and Cotija
Rare Sirloin on Gaufrette with Horseradish and Sea Salt
