Hot & Cold Fork Buffet
Mains
- Chicken thighs stuffed with cream cheese, bacon, garlic and rosemary, white wine sauce
- Coronation chicken, apricots and almond
- Gineau fowl with oranges and spring onion
- Beef Stroganoff, sour cream, mushrooms and onion
- Platter of thinly carved rare beef or baked ham with a horseradish crème fraiche sauce
- Tender pan fried lamb, red wine sauce and garlic
- Whole side of salmon wrapped in spinach en croute, hollandaise sauce
- Pasta, prawns, mussels, herbs and a white wine sauce
- Spinach, lentil, aubergine bake with a tomato and cheese sauce
- Caramelised onion and mushroom lasagna with a gorgonzola sauce
Vegetables/Salads
- Baby spinach, asparagus, cherry tomato, bacon, cruton and pumpkin seed salad
- Aubergine, cherry tomato, mixed leaves and parmesan with a sweet and sour mint dressing
- Tomato, cucumber, red onion, oregano and feta salad
- New potatoes, spring onions and parsley with a tangy dressing
- Flavoured rice with onions, peppers and herbs
- Flavoured cous cous, onion, fresh herbs and lemon
- Hot roasted caramelised carrots, parsnips and butternut
- Roasted, aubergine, courgette, peppers and onions with basil and a thick balsamic dressing
- Green beans, mushrooms and shallots, tangy lemon vinaigrette
- Cabbage salad, mango, cucumber, mange tout, spring onion, peanut salad, coriander dressing
Desserts
- Caramelised lemon tart, fresh cream
- Pine nut and almond tart, fresh strawberries and cream
- Hazelnut meringue roulade, cream and berries
- Sticky toffee pudding with a burnt butterscotch and pecan sauce
- Gooey chocolate and hazelnut squares, fresh cream
- Prune, chocolate and pecan torte, crème fraiche
- Chocolate and vanilla swirl baked cheesecake, crème fraîche
- Apple and blackberry hazelnut crumble, crème fraice
- Exotic skewered fruit platter, peppermint syrup
- Bay leaf and honey parfait with honeycomb brittle
