Hot Buffet Menus

Menu 1

Whole Rare Sirloins of Beef with a Creamy Horseradish

Escalope of Chicken marinated in Garlic, Lemon and Ginger with Black Olives

Whole sides of Salmon lightly roasted in Butter with Dill, Pink Peppercorns and a hint of Sweet Chilli Sauce

Served with a Selection of Breads
Walnut, Onion, Sun dried Tomato & Parmesan, Garlic Rolls, Ciabatta, Granary and Harvest Crunch and unsalted Butter

Vegetarian alternative
Baked Pumpkin with Vegetable and Coconut Curry

Potatoes
Baby New Potatoes with Herb Butter

Salads
Ratatouille Salad

Carrot, Orange and Coriander Salad

Green Bean and Cherry Tomato dressed with a Balsamic and Basil Vinaigrette

Baby Leaf and Herb Salad with Sweet French dressing

Desserts
Tarte au Citron with Crème Fraiche

Dark Chocolate Mousse laced with Rum



Menu 2

Legs of Lamb marinated in herbs, wine and Orange Juice

Traditional Oxford Sausages basted with Honey Mustard

From the Giant Wok:
Shell on Gambas cooked in Garlic Butter

Served with a Selection of Breads
Walnut, Onion, Sun dried Tomato & Parmesan, Garlic Rolls, Ciabatta, Granary and Harvest Crunch and unsalted Butter

Vegetarian alternatives
Spiced Bean and Chick Pea Cake served with onion marmalade

Aubergine, Tomato and Feta Stacks

Potatoes
Baby New Potatoes in Sour Cream and Chives

Salads
Minted Couscous with Roasted Vegetables

Traditional American Cold Beet and Red Onion Salad

Mixed Tomato and Basil Salad

Summer Leaf Salad with Cider Vinegar Dressing

Desserts
Poached Fruits and Berries with Crème Fraiche

Individual Fruit Brulee



Menu 3

Butterflied Legs of Pork with Chinese Five Spice

Balinese Chicken

Thai Fish Cakes with Chilli Rice Wine Dip

Served with a Selection of Breads
Walnut, Onion, Sun dried Tomato & Parmesan, Garlic Rolls, Ciabatta, Granary and Harvest Crunch and unsalted Butter

Vegetarian alternatives
Caramelised Onion Tart

Fire Roasted Mediterranean Vegetables

Potatoes
Hazelnut Potatoes

Salads
Three Bean Salad in Oregano Vinaigrette

Chicory, Pineapple and Pistachio Salad

Beef Tomato and Red Onion Salad with cracked Black Pepper and Olive Oil

Caesar Salad

Desserts
Chocolate Lareaux on a Raspberry Coulis

Strawberries and Cream