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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 -
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