Canape Menu

Chris Burns Catering

A successful, long established, Berkshire catering business, Gary Rhodes trained, Chris Burns and his team will provide you with outstanding food and service.



Little Yorkshire puddings with rare roast beef

topped with spicy handmade wholegrain horseradish cream

Curried chicken en croûtes

topped with chilli jam, toasted almonds and micro coriander leaves

Award winning mini sausages

glazed in local honey, English mustard and mixed herbs

Skewer of twice cooked marinated pork belly

with sweet onion and Braeburn apple glaze

Buttermilk-soaked crispy chicken bites

on a bed of wholegrain mustard mayonnaise


Scottish smoked salmon with crushed avocado

served on crostini and topped with citrus dust

Quails eggs and Scottish smoked salmon tartlet

with lime mayonnaise and rocket leaf

Crab and dill pâté tartlets

with Scottish smoked salmon, cucumber and lemon powder

Blackened Cajun salmon skewers

with a fresh coriander and sun blush tomato salsa dipping sauce

Skewered baked salmon

marinated with green chilli, lemongrass and lime leaves

Smoked mackerel pâté

with lime and ginger gel on melba toasts


Caramelised red onion and goats cheese filo tarts

finished with a honey and herb drizzle

Mushroom and tarragon pâté on toasts

with sun dried tomatoes infused with Balsamic

Quails eggs on a cress garden

dipped with celery salt

Spinach and feta cheese filo slice

topped with an olive tapenade and basil leaf

Balsamic crostini topped with Mediterranean roasted vegetable confit

finished with parmesan shavings

Mini melba bites

topped with a black olive feta, sun blush tomato and coriander salsa


Two items £6.00+VAT
per person

Rich Belgian chocolate shots

laced with Cognac and dusted with raspberry powder

Mini lemon tarts with raspberry coulis
Little lemon possets
Mini meringues

with a selection of tangy lemon, rich chocolate mousse and fresh fruit toppings

Strawberries dipped in a selection of luxurious Belgium chocolates

“First rate food and service. We will definitely be back next year!”