Buffets

Cold BuffetsStarters if you require

• Chicken liver paté, pear chutney and soda bread
• Ham hock terrine with homemade piccalilli crostini
• Prawn and avocado pot with Thousand Island dressing

Mains
Chef to carve

• Whole dressed salmon
• Dressed turkey with cumquat and cranberry sauce
• Dressed roast beef (cooked to your preference)
• Dressed sugar baked gammon
• Sweet chilli prawns
• Mussels Provençal
• Shrimp with penne, pesto, pancetta

Choose from salad selection

• Pasta salad and green bean salad
• Green salad: mixed green leaf with cucumber, green pepper, spring onion, asparagus (V) (G)
• Mixed salad: lettuce, cherry tomato, cucumber, red onion carrot, cress, rocket, croutons (V) (G)
• Roasted cherry tomatoes in garlic and thyme (V) (G)
• Roasted vegetable salad (V) (G)
• Sweet and sour slaw (V) (G)
• Apple cranberry and almond coleslaw
• Bulgur wheat salad
• Broad bean, cucumber and parsley with yoghurt and mint
• Roasted beets with peppers, shaved parmesan and local rapeseed oil
• Many more salads of your choice and can be made to your dietary requirements

Desserts

• Strawberry Charlotte russe
• Strawberry and balsamic cheesecake
• Lemon posset
• Chocolate tart with salted caramel vanilla ice cream

Hot Buffets

• • Pan-fried sea bass, lemon oil
  • Grilled salmon with a saffron sauce
  • Mushroom tortellini in a parmesan sauce and finished with roasted cherry tomatoes
  • Sauté chicken breast with roasted baby onion bacon and tarragon served with white wine jus
  • Grilled chicken breast with a lemon sauce
  • Grilled lamb cutlets, caramelized onion and red wine sauce
  • Vegetable and goats cheese Wellington
  • Aubergine paupiette filled with roasted pepper, onion and feta, baked in a tomato and parmesan sauce

Served with a choice of seasonal vegetables

• • Green beans and baby carrots
  • Buttered broccoli, cauliflower and carrots
  • Chantenay carrots and mange tout
  • Savoury noodles
  • Garlic roasted potatoes
  • Buttered new potatoes

Desserts

• Cold lemon soufflé with vanilla ice cream
• Trio of apple (small soufflé, caramelized apple brûlée and mini apple crumble and custard)
• Vanilla pannacotta and summer berries
• Chocolate truffle

Fork Buffet Ideas

• Poached salmon with lemon mayonnaise
• Supreme of lemon chicken with red pepper chutney
• Roast beef with horseradish
• Sugar baked ham with Dijon mustard
• Game pie with red currant compote
• Mediterranean quiche
• Swiss potato salad
• Green mixed leaf salad
• Ratatouille pasta salad
• Traditional coleslaw
• Many more salads of your choice
• A selection of fresh bread rolls

Finger Buffet
Please select your choices from the following items:

• Selection of Sandwiches (see the Afternoon Teas page for more details)
• Vegetable crudités with assorted dips
• Bread sticks with houmous
• Goujons of plaice with citrus mayonnaise
• Mini fish and chips served with tartar sauce
• Thai fishcake with sweet chilli dip
• Filo wrapped king prawns
• Homemade sausage rolls
• Spicy chicken drumsticks
• Barbeque chicken wings
• Chicken satay with peanut dip
• Grilled chicken skewers in lemon & coriander marinade
• Cocktail sausages in honey & sesame seeds
• Mini vegetable kebabs
• Selection mini vegetable samosas
• Spring rolls with sweet chilli dips
• Onion bhajis with minty yoghurt dip
• Selection of mini pizzas
• Roasted vegetable and goats cheese tarts
• Deep fried breaded mushrooms with blue cheese dip
• Individual quiches
• Garlic bread
• Mini baked potatoes with sour cream and chives
• Cajun potato wedges with sour cream
• Cheese scones

Mini Dessert Selection

• Black forest gateau
• Strawberry mousse and strawberry and elderflower gel
• Tiramisu

Breakfast

• from continental to full English

All menus are individual and can be tailored to your requirements, tastes and budget.

Please contact Clive on 01380 840912 or through the Contact form to discuss your requirements.