Champagne Welcome provides a tantalising range of canapés to suit any occasion, whether it be for a large corporate event, pre-dinner drinks or for a big party night.
We have a large and varied selection of both hot and cold savoury canapés, plus our delicious dessert canapés for you to choose from, to suit most tastes.
We can provide staff to help circulate your canapés choice coupled with platters and themed garnishes to add some style to your event.
If you have any questions or require something a little different either call us on 0800 083 2036 or complete our enquiry form and we will call you back.
Click here to download our Canapes Menu
Hot canapés
MEAT
- Mini Tokyo Chicken Burgers in Sesame Buns with Wasabi Relish
- Little Yorkshires with Mustard Mash, Toulouse Sausage and Onion Relish
- Sweet Corn Fritters with Crispy Chorizo and Piquillo Pepper Relish
- Shepherd’s Pie – Potato and Celeriac Topping
- Mini Steak Ciabatta with Brandy Mustard
- Hot Dog– Onions, Mustard and Ketchup
- Mini Sesame Bun - Hamburger with Coriander, Lettuce and Tomato Relish
- Baby Baked Potato – Gorgonzola with Crispy Bacon and Chives
- Steak & Chips with Sauce Béarnaise
- Selection of Cocktail Sausages - Lamb & Mint, Cumberland, Beef & Guinness
- Mini Tartlet with Mascarpone, Bacon and Chive
ON THE SKEWER
- Lamb and Aubergine with Cumin
- Honey and Sesame Baked Chicken
- Ginger and Coriander Chicken on Lemon Grass
- Teriyaki Beef
- Hoi-sin Duck with Spring Onion
FISH
- Tiny Frito Misto Paper Cones – Battered Fresh Fish, Calamari and Chips Served with Lemon Wedges and Parsley
- Crostini – Crushed Pea and Mint with Fillet of Monkfish
- Griddled Potato - Queen Scallops with Aioli and Chervil
- Apple & Potato Rosti – Cured Salmon
- Mini Tuna Burger – Pickled Ginger, Wasabi Mayonnaise and Rocket
- Prawns in Filo Pastry – Sweet and Sour Dipping Sauce
- Thai Crab Cakes with Lemon Grass & Thai Basil Aioli
- Tartlet – Smoked Haddock & Spinach
ON THE SKEWER
- Tuna with Coriander Dressing
- Salmon with Pistachio and Dill Pistou
- Monkfish with Preserved Lemon and Bayleaf
- Calamari with Chorizo and Mint
- Swordfish Marinated with Basil, Parsley & Olive Oil, Served with Caper and Anchovy Mayonnaise
ON A CHINA SPOON
- Seared Prawns with Wild Rice, Spring Onion & Light Curry Sauce
- Coquille St Jacques
- Snapper Marinated with Lemongrass, Served on a Bed of Frisee with a Pink Peppercorn Dressing
- Thai Fish Cakes with Sweet & Sour Chilli, Mango & Coriander Salsa
- Steamed Scallop and Coriander Wontons with Hot Chilli & Lime Dressing and Chervil
VEGETARIAN
- Baby Brioche Filled with Creamy Wild Mushroom Ragu
- Flaky Pastry Tarts with French Onion and Gruyere
- Creamy Dolcelatta, Roasted Butternut and Sage Risotto Bites
- Celeriac and Potato Pancake – Apple Compote
- Crisp Spring Rolls with Stir fried Vegetables and Home made Sweet and Sour Sauce
- Polenta Cake – Taleggio Cheese, Roasted Cherry Tomato and Basil
- Toasted Bread Box – Leek and Stilton Rarebit
- China Spoon – Pineapple & Fennel Ravioli
- China Spoon – Wild Mushroom Risotto
- Jinga Tower Chips with Tomato Relish
- Vegetarian Spring Rolls with Sweet Chilli Dip
TARTLETS
- Spinach, Feta Cheese and Sun-dried Tomato
- Sweet Potato and Chive
- Tomato and Oregano
- Leek, Purple Onion and Brie
Cold canapés
MEAT
- Tempura Coconut Fritter - Thai Beef Salad with Green Mango Salsa
- Crostini - Proscuitto, Boccancini, Cherry Tomato and Basil
- Juniper and Sun-dried Tomato Biscotti - Carpaccio of Beef with Watercress and Horseradish Sour Cream
- Croute - Rare Roast Beef with Black Pepper Crust and Salsa Verde
- Filo Cup - Carpaccio of Beef with Rocket, Wasabi Mayonnaise and Parmesan Shaving
- Tortilla Cup - Oriental Duck with Nectarine, Mint and Plum Salad
- Blini - Pink Roast Fillet of Lamb with Red Pepper Pesto and Thyme
- Naan - Pink Roast Fillet of Lamb with Brinjal Chutney and Mint Oil
- Bruschetta - Grilled Asparagus Wrapped in Parma Ham, Parmesan Shaving and Rocket
- Toasted Brioche - Marinated Foie Gras Ballotine, Sauterne Jelly and Chervil
- Mini Yorkshire Pudding - Rare Roast Beef and Horseradish Cream
- Flatbread - Griddled Chicken, Courgette and Beetroot Pesto
- Duck & Spring Onion Pancakes with a Hoisin Dipping Sauce
FISH
- Toasted Russian Rye - Beetroot Cured Monkfish with Guacamole and Salmon Roe
- China Spoon - Tuna Marinated in Light Soya on Vermicelli
- Baked Baby Potato - Nicoise Salad, Seared Tuna or Salmon
- Filo Tartlet - Crab, Lemon, Coriander and Chilli Salad
- Brioche Croute - Seared Salmon, Saffron Mayonnaise
- Selection of Sushi Rolls with either Tuna or Salmon
- Filo Tartlet –Trout Tartare with soft poached Quail Egg and Avruga
- Skewer – Char-grilled Tiger Prawns with Coriander, Red Chilli &
- Lime Dip in a Shot Glass
- Filo Cup - Smoked Salmon with Lemon, Fennel and Chervil Salad
- Toasted Tomato Crostini - Smoked Trout Fillet with, Fennel Cream and Chervil
- Saffron Roulade with Salmon Keta
- Rye Croute – Salmon Valentine and Lemon Aioli
VEGETARIAN
- Baby Brioche Filled with Creamy Wild Mushroom Ragu
- Flaky Pastry Tarts with French Onion and Gruyere
- Creamy Dolcelatta, Roasted Butternut and Sage Risotto Bites
- Deep Fried Onion Rings in Chick Pea Batter with Smokey Babaganoush
- Vietnamese Rice Paper Rolls with Tamarind Dip
- Frittata - Sweet Potato and Sage
- Rice Cracker - Baby Beetroot with Honey & Goat’s Cheese Timbale
- Walnut Blini – Dolcelatte with Fig Chutney and Rocket
- Wonton Cup - Wild Mushrooms with Lemon & Thyme Mascarpone
- Rosemary Parmesan Biscuit - Aubergine Pesto and Roasted Red Cherry Tomato
- Watermelon Cup – Marinated Feta, Oregano, Black Olive and Pinenuts
- Homemade Oatcake - Stilton Cheesecake with Plum & Apple Chutney
- Soft Poached Quail Eggs with Trio of Salts – Celery, Maldon & Dukkah
- Filo Cup - Salad of Beetroot, Carrots and French Beans
- Rice Cracker - Green Chilli Cheesecake with Black Olive, Strawberry and Balsamic Salsa
- Selection of Vegetarian Sushi with Wasabi and Pickled Ginger
- Skewer - Oregano, Lemon and Lime Mozzarella
- Baked Baby Potato - Roasted Artichoke, Asparagus, Baby Carrot and Quail Egg Salad
- Nori Seaweed Rolls – Marinated Vegetables with Chilli Jam
- Bruschetta – Tomato, Pinenuts, Parsley & Olive Oil
- Kebab - Watermelon, Boccancini, Cherry Tomato and Basil
- Vegetable Spring Rolls with sweet chilli dip
TARTLETS
- Spinach, Feta Cheese and Sun-dried Tomato
- Sweet Potato and Chive
- Tomato and Oregano
- Leek, Purple Onion and Brie
SOUP SIPS
- Watermelon Gazpacho - cold
- Iced Avocado – Tomato and Cucumber Salsa
- Butternut Squash, Coconut and Lemongrass
- Carrot, Honey and Ginger
- Roast Sweet Potato with Buttermilk and Caraway Seeds
Dips
- Sun-dried Tomato and Cannellini Bean Dip
- Chunky Guacamole
- Roast Red Pepper, Feta and Mint Dip
- Thai spiced Yoghurt and Mango Dip
- Fennel and Pepper Tzatziki
- Salsa Romesco Dip (contains almonds)
- Brinjal Chutney
Bits for dipping
- Tapenade Twists
- Bread Sticks with Caraway Seeds
- Sea Salt and Fennel Seed Bread Sticks
- Parmesan and Pepper Puff-pastry Straws
- Poppy Seed and Cheddar Cheese Straws
- Grilled and Broken Ciabatta Pieces
Extra nibbles
- Cayenne and Sesame Crackers
- Sage and Pecan Shortbread's
- Seeded Tortilla Wedges
- Chilli Cashews, Salted Almonds
- Marinated Black & Green Olives – Preserved Lemon, Oregano and Virgin Olive Oil
- Skewers of Boccancini wrapped in Proscuitto and Basil
Dessert Canapés
- Mini Choc Shots – Rich Chocolate, Brandy and Orange Mousse in Shot Glass
- Miniature Trifle with Tropical Fruits
- Chocolate Beignets Tossed in Coconut
- Mini Eaton Mess with Meringue, Strawberry and Clotted Cream
- Miniature Waffle Cones with Very Berry Ice Cream
- Mini Chocolate Brownies with Dark and White Chocolate Frosting
- Mini Banoffi Tarts
- Mini Lemon Meringue Pies
