BUFFET MENU
MEAT
- Chicken marinated in harissa, cinnamon and honey with tahini and lemon dressing (h/c)
- Butterflied leg of lamb marinated in lemon, rosemary and garlic with crushed broad beans and dill (h)
- Pink roasted beef marinated in paprika, bay and sherry vinegar with roasted red
- pepper salsa (h/c)
- Rolled pork shoulder with fennel seeds, lemon and rosemary (h)
- Cider baked glazed ham
- Peppered roast beef salad (with roasted red onions and peppers, artichokes and horseradish dressing)
- Tomato, prosciutto and basil tart (h)
- Satay Chicken with fresh peanut dip (h/c)
- Crunchy Vietnamese chicken salad
- Chicken and tarragon pesto pasta salad
- Lamb kofte with minted yoghurt dip (h)
- Sesame honey glazed sausages (h/c)
FISH
- Indian spiced mackerel with tomato and red onion salsa (h/c)
- Summer tomato salad with pan fried red mullet, basil, dill and crispy breadcrumbs (h/c)
- Saffron marinated swordfish brochettes with preserved lemon and coriander relish (h)
- Monkfish brochettes with herby black olive and chilli sauce (h)
- Glazed oriental salmon with coriander, chilli and spring onions (h/c)
- Poached salmon with herby mayo and pickled cucumber salad
- Thai fishcakes with sweet chilli dipping sauce (h/c)
- Chilli, ginger and garlic stir fried tiger prawns (h)
- Homemade crab cakes (h)
- Seared tuna nicoise
VEGETARIAN/SALADS
- Cucumber, red chilli and poppy seed salad
- Baby potato salad with lemon and wholegrain dressing (h/c)
- Greek salad
- Aromatic cous cous with roast vegetables and mixed leaves
- Spinach, tomato, feta and pine nut salad
- Chopped salad - cucumbers, peppers, spring onions, tomatoes with lemon juice, mint, parsley and olive oil
- Green salad with soft herbs and vinaigrette
- Courgette and aubergine salad with rocket, mozzarella, parmesan and a homemade pesto dressing
- Broad bean and dill pilaf rice with cinnamon, cumin and saffron with garlic
- yoghurt dressing (h/c)
- Roast red pepper and goats cheese tart
- Feta, cherry tomato and spinach tart
- Red onion and goat’s cheese galette (h/c)
- Spinach and feta filo pastries (h/c)
- Soba noodles in an oriental dressing with sesame seeds, spring onions and pak choi
- Fennel stuffed roasted red peppers
(All the above served with a selection of speciality breads)
SWEETS
- Summer pudding with pouring cream
- Rosewater and yoghurt pannacotta with passion fruit puree
- Gooseberry fool with homemade shortbread biscuits
- Eton mess
- Lemon tart with vanilla mascarpone cream
- Banoffee pie
- Gooey double chocolate brownies
- Lemon meringue cake
- Baked New York cheesecake with summer berries
- Rhubarb and ginger crumble with custard or cream (h)
- Chocolate sachertorte with berries and thick cream
- Marsala and honey baked peaches with crushed amaretti biscuits
(h) = dishes served hot or warm
(h/c) = dishes can be served hot or cold
