• Smoked salmon, red onion & dill scones
• Roquefort & walnut shortbread
• Scottish salmon, lemon & dill cream
• Tartlets of seared peppers with fresh parmesan shavings (v)
• Smoked chicken & sun blushed tomato on olive bread
• Goats cheese & tomato chutney crostini
• Beef, spring onion & Dijon mustard tartlet
• Chicken teriyaki skewers
• Devils on horseback
• Angels on horseback
• Beignets au fromage
• Aberdeen nips
  (smoked haddock & egg yolk on toast)
• Goujons of lemon sole with tartare sauce
• Seared king prawns with plum dipping sauce
• Grilled asparagus wrapped with salt cured ham
• Mango & beef brochettes with a lime pickle
• Parmesan choux pastries with red pepper cream (v)
• Lime & coriander skewered chicken
• Smoked salmon, her blinis & crème fraiche
• Rock oysters over ice
• Tuna & pickled vegetable nori rolls
• Deep fried risotto balls with pecorino cheese & basil

Canapés are served on a variety of bases, to complement the filling