Menu Ideas

Hot Buffet Menu Suggestions

Starter Selection (One Choice):

• Fig, Parma Ham, Mozzarella on a Bed of Mixed Leaves with Balsamic and Extra Virgin Olive Oil Dressing
• King Prawns on a Bed of Mixed Leaves marinated in Chilli, Lime, Ginger and Garlic
• Smoked Salmon on a Bed of Mixed Leaves in a Extra Virgin Olive Oil, Lemon and Balsamic Vinegar dressing
• Liver and Cointreau Pate with Homemade Melba Toast

- All served with slices of French and Olive Bread -

Main Course Selection:
(A Choice of Two Hot Dishes):

• Sausage, Mash and Onion Gravy
• Creamy Chicken Curry with Peaches
• Coq au Vin
• Chicken Marbella (Chicken Fillets marinated in Olive Oil, Oregano, Prunes and Green Olives)
• Thai Chicken
• Chicken Tagine
• Carbonade of Beef (Tender Beef Chunks Marinated in Brown Ale, Nutmeg, Garlic & Bouquet Garni)
• Boeuf Bourgignonne
• Duck Breasts served with either a Rich Morello Cherry Sauce or Homemade Apple, Cider and Honey Sauce
• Luxury Fish Pie (filled with Cod and Tiger Prawns)
• Salmon Fillet wrapped in Prosciutto with herby lentils, spinach and yoghurt
• Salmon Fillets served with a creamy White Wine and Dill Sauce

- All of the above are served with new minted / new roasted potatoes or rice and a Choice of two Salads or a selection of seasonal vegetables (Please see Salad Selection below) –

(A Vegetarian Option can be provided if needed)

SALAD SUGGESTIONS:
(A Choice of 2 Salads):

• Greek Salad with Avocado, Fetta Cheese and Olives
• Green Salad with Chicory and Fennel
• Warm Spinach and Basil
• Pasta Salad with Tuna, Sweetcorn and Mixed Peppers
• Beef Tomato with Spring Onions and Fresh Basil
• Roasted Tomato Salad
• Crunchy Waldorf
• Mexican Rice
• Salad Nicoise
• Prawn and Melon Salad in a Light Citrus Dressing
• Four Star Salad (Avocado, Garlic Sausage, Mushroom and Lettuce)
• Broad Bean Salad with Fresh Marjoram and Parsley
• Red Cabbage and Coriander Salad
• New Potato Salad laced with soured cream and fresh chives
• Mixed Herb Salad with Wild Herb Flowers , tossed in a lemon and honey dressing
• Summer Greens Salad : Sugar Snap Peas, Baby Courgettes and Asparagus Spears
• Fresh Spinach and Pasta Salad (with Brocolli and Toasted Walnuts)
• Roasted Vegetable Cous-cous Salad
• Pesto Rice Salad
• Chicory, Spinach, Ricotta and Prosciutto Salad (Add 50 pence per head for this salad)
• Grilled Aubergine,Tomato and Mozzarella Salad
• Radicchio, Walnut and Gorgonzola Salad

Dessert Selection (A Choice of Two):

• Lemon Meringue Pie
• Summer Pudding
• Bread and Butter Pudding
• Fresh Fruit Pavlova with Banana, Kiwi and Cherries/Strawberries
• Fresh Fruit Salad with Calvados
• Lemon and Mandarin Cheesecake
• Thick Lemon Tarte
• Chocolate Torte
• Squidgy Chocolate Log filled with a Rich Chocolate Mousse & Whipped Double Cream
• Banoffee Pie

- All Desserts are homemade -