Catering a reception...

The menu: 

- sundried tomato palmiers

- gruyere gougers

- potato and pesto tortilla

- caramelised onion and gorgonzola pizzettas

- mushroom mini focaccias

- five spice duck and mango salsa croustades

- cucumber boats with smoked salmon and pickled ginger

- salmon, ricotta & sage crepe rolls

- miniature chocolate chip cup cakes

Note: this is quite a few dishes for a reception. Generally for a pre-dinner reception, you would make between 6 and 8 pieces per person, and probably only 4-6 different items. 

But I get bored myself with being faced with the same dishes over and over again (unless they are particularly delectable) so do tend to make a few more dishes. 

The salmon, ricotta and sage crepe rolls were a last minute addition, as I had been told that there would be 50 attendees, and then on the day was informed that in fact they had had 70 people rsvp positively.