Hot and Cold Fork Buffets

Hot fork buffet choices

• Lamb moussaka with warm pitta bread.
• Beef chilli with smoked paprika wedges
  and sour cream.
• Chicken, leek and celeriac pie.
• Beef Bourguignonne and bubble and squeak.
• Thai green chicken curry with fragrant rice.
• Trio of flavoured sausages , cheddar mash
  and red onion gravy.
• Casserole of beef, red wine, shallots
  and field mushrooms.
• Hotpot of pork belly, root vegetables,
  Bramley apples and cider.
• Cassoulet of pork and chorizo with butter beans and thyme.
  
• Steak and ale pie.
• Shepherds pie topped with applewood
  and sage mash.
  
• Lamb rogan josh with coriander pilaf.
• Morrocan harissa chicken with cous cous.
• Tagliatelle with salmon, capers and parmesan.
• Smoked mackerel fishcakes with horseradish
  crème fraîche.
• Individual fish pie topped with gruyère.
• Penne Genovese with rosemary and garlic ciabatta.
• Vegetable and four bean chilli with saffron rice.
• Goat’s cheese, sweet potato and aubergine gratin.
• Mushroom stroganoff with wild rice.

Cold fork buffet choices

• Timbale of Scottish smoked salmon, crab
  and baby spinach.
• Field mushroom, blue cheese
  and tarragon quiche.
• Fillets of poached salmon
  with lime hollandaise.
• Avocados stuffed with goat’s cheese
  and spiced cous cous.
• Supreme of tandoori chicken stuffed
  with almonds, coriander and apricots.
• Peppered mackerel fillets on brioche
  with seasonal fruit chutney.
• Platter of turkey breast stuffed with
  cranberry and sage.
• Fig, red onion and Greek feta tarts.
• Platter of herb and walnut crusted rare roasted topside of beef.
• Thai-style beef and noodle salad.
• Applewood, oregano and sun-blushed
  tomato quiche.
• Roasted vegetable, artichoke,
  buffalo mozzarella and basil stack.
• Duck pâté en croute with toasted hazelnuts.
• Chicken, ham and asparagus pie.
• Pork and stilton pie.
• Platter of gravadlax, smoked trout fillets,
  marinated tiger prawns and chive cream fraîche.
• Chinese spiced loin of pork.
• Whole dressed Scottish salmon.
• Honey and clove roasted gammon joint.
• Seared tuna steaks with niçoise salad.

Please call us on 01707 331751 to discuss your requirements and confirm the cost of your selections