Hot & Cold Buffet Menu


 

 

 

 

 

Hot & Cold Buffet Menu Selection

Cold Buffet Menu Selection

The buffet will be served all together.

Assorted of homemade bread basket with olive oil and balsamic vinegar

 

Salad Selection

Chart grilled vegetables with spicy Moroccan couscous

Roasted squash, parmesan, roasted pine nut, cavolo nereo, with garlic, lemon zest and parsley dressing

Fresh tomato plum, sun dried tomato,  black olives, fresh herbs and pesto dressing

Roasted beetroot, pumpkin seeds, Feta cheese, rockets in tangy dressing

Three beans and coriander with lightly chilli salad

Crispy apple and sultana Coronations coleslaw

Puy lentils salad with roasted walnuts, onions, red pepper fresh herbs and olive oil dressing

Quinoa topped with mixed bean shoots, peas, fried tofu and red chilli dressing

Penne pasta, fresh pesto, baby artichokes, fresh mozzarella, plum tomato

Australia salad with peas, feta cheese, mint and chili served with French dressing

Mix seasonal leaves with Italian dressing and fresh herbs

Cauliflower and broccoli croquant with celery, white almonds, with a sweet pomegranate dressing

Fine green, chilli, sesame seeds in garlic olive oil dressing

Penne pasta and roast vegetable, mozzarella salad in pesto dressing

 

 

 

 

Side vegetable for hot Main course

Including in the price Choose 2

 

Butter mash potatoes

Roasted potatoes with thymes and garlic

Homemade roasted potatoes wedges

Medley of roasted roots vegetables

Sweet mash potatoes

Celery puree

Cauliflower puree

Baby potatoes butter and Rosemary

 

Parsnip mash

Roasted beetroot

Butter fine green beans

Summer roasted vegetables

Roasted cherry wine tomatoes

Potatoes Rosti

Parsnip and celeriac bake

Seasonal vegetable of the month

 

Hot Main Selection

Roasted Salmon Filet with tomato and coriander salsa

Spinach and ricotta lasagne served with shallots and white wine sauce

Pan fried Cod filet in shallots and white wine sauce

Stuffed aubergine with mushrooms risotto topped with parmesan with chives sauce

Vegetable stir fried Thai green curry with aubergine and small vegetables served with steamed rice

Albondigas (Spanish style lamb meatballs in a rich tomato sauce)

Organic Cumberland sausage in red wine and onions gravy served with mash and green peas

Roasted Portobello mushrooms, with grilled aubergine, courgette, buffalo mozzarella with tomato Provencal sauce

Coq au vin (chicken legs in deep red wine sauce with bacon, mushrooms and onions sauce)

Chicken Tagine with roasted butternuts, chilli, ginger sauce Saffron Rice

Lamb aubergine moussaka, with lentils du Puy, Arabic spices, topped with mature melted cheddar served with spicy tomato sauce

Chicken Thai green curry with aubergine and small vegetables served with steamed rice

Beef stroganoff served with pilaff rice and roasted vegetables

Chicken supreme forestiere in truffle oil and white wine veloute

Wild and not so wild mushroom & asparagus cooked in garlic and parsley with béchamel sauce

Stuffed aubergine with broccoli and stilton risotto served with chive sauce

Slow roasted salmon filet in white wine and dill sauce

Baked cod on braise cabbage honey red wine sauce

Slow roasted pork belly and crackling served prune and port wine sauce

Organic chicken breast, garden leeks and Wiltshire ham in soft white wine and shallots in a tarragon béchamel

Lamb tagine with apricots, pine nuts and turnip

Roasted Coley filet wrap in pancetta and melted mozzarella served with saffron and white wine sauce

Traditional beef Bourguignon with carrots, bacon, mushrooms in red white gravy

Roasted leg of lamb with rosemary sauce and mint sauce

Grilled Guinea-fowl breast stuffed under the skin with olives & garlic served with a light white wine sauce

Slow roast lamb shank with rosemary and burgundy red wine deep sauce