Two items from starters menu.

 

Three items from main course menus and four from salad.

 

Two items from dessert menu.

Other items can be added for a small additional fee.

The buffet costs include all service items, crockery and cutlery.

 

Smoked salmon and prawn cocktail roses
Smoked salmon and salmon mousse terrine
Ardennes medium course pate served with onion relishes
Selection of pates and terrines served with pickles and relishes
Melon with parma ham and figs with a basil olive oil drizzle(v)
Seared vine tomato, marinated Greek feta cheese, pickled cucumber, black olive and purple onion salad
Mozzarella and sunblushed tomato salad in a basil and pesto dressing
Chicken caeser salad
Insalata caprese
Asparagus and goats cheese on a bed of mixed leaves with a pesto dressing
Asparagus and brie tart on a bed of rocket (v)
Brie and bacon tart with mixed herb leaves
Caramelised red onion and goats cheese tartlet
Vine ripened tomato tart with crumbled goats’ cheese on a bed of salad leaves
Mediterranean vegetable tart with dolcelatte with seared tomatoes and basil
Selection of dips with crudités

Served with a selection of dinner rolls and butter
 

Coq au vin with roasted baby new potatoes
Garlic and thyme marinated chicken with a red wine jus
Tuscan chicken, sun blushed tomatoes and roasted vegetables with pasta in a basil and pesto sauce
Mediterranean chicken
Thai green chicken curry
Spanish chicken and chic pea casserole
Italian style chicken cacciatore
Pork and cider casserole
Beef stroganoff
Beef bourguignon
Carbonnade of beef with baby onions and thyme over a celeriac mash
Chilli con carne
Italian meatballs with tomato & herb concasse
Navarin of lamb
Greek lamb casserole with chickpeas, green olives lemon and feta mash
Fisherman’s bake
Flaked smoked haddock and chives with penne pasta
Seafood paella with saffron rice
Catalan fish casserole with steamed rice
Spinach, ricotta & nutmeg tortellini with roast tomato sauce, olives & basil (v)
Five mushroom stroganoff with a cream, red wine, onion, paprika and mustard sauce (v)
Green vegetable curry (v)
Penne with wild mushrooms (v)
3 bean casserole with tomato, garlic & thyme (v)
Saffron couscous with roasted Mediterranean vegetables (v)

All main dishes served with the appropriate rice/potatoes and vegetables

Freshly poached salmon dressed with lemon and caviar
Salmon ballontine with a dill crème fraîche
Salmon steak poached in white wine served with hollandaise sauce
Cold meats platter served with a selection of mustards, relishes and pickles
Antipasto platter with a selection of cold meats, olives, artichokes, roasted peppers and sundried tomatoes
Seafood platter (tiger prawns, hot smoked salmon, crab, scallops, oysters *¹ *²)
Rib of beef carved from the bone (can be served warm) *³
Honey roast ham with wholegrain mustard
Norfolk turkey breast
Marinated chicken skewers
Stuffed Chicken Breasts (prime chicken breasts stuffed with aubergine, courgette & peppers)
Turkey breast and ham terrine
Home made asparagus and gruyere quiche (v)
Spinach and filo pastry baked with feta cheese (v)
Home made vine ripened tomato tart with crumbled goats’ cheese  (v)

*¹ depending on market availability
*² supplement of £2.50 per head

French new potato salad (v)
Baby new potatoes with fresh mint (v)
Red Coleslaw topped with Raisins and toasted Almond (v)
Beetroot & carrot salad with vinaigrette dressing (v)
Mixed bean and sun blushed tomato salad (v)
Roasted vegetable salad (v)
Pasta and mixed bean salad (v)
Wild rice salad (v)
Mixed leaves with a ginger dressing topped with sunflower, pumpkin and sesame seeds (v)
Penne pesto pasta salad with mixed peppers and courgettes (v)
Tomato pasta salad with Mediterranean vegetables (v)
Couscous salad with oriental dressing (v)
Melon, cucumber and feta salad (v)
Gazpacho salad- cherry tomatoes, cucumber, courgettes and peppers (v)
Roasted Mediterranean vegetables with pasta, basil and Parmesan shavings (v)
Rustic ratatouille (v)
Mediterranean couscous – red peppers, cherry tomatoes, black olives and feta (v)
Lemon and coriander couscous with raisins and pinenuts (v)
Greek salad – cucumber, cherry tomatoes, red onions, green peppers, feta, olives (v)
Caesar salad with garlic croutons and anchovies (v)
Carrot and orange salad with a ginger dressing (v)
Spinach and pinenuts with a balsamic dressing (v)
Sun blushed tomatoes , olives and mozzarella with pasta shell (v)
Crumbled goat’s cheese and red pepper salad with couscous (v)
Sweet potato and feta on a bed of rocket salad (v)
Greek salad with feta cheese, black olives and Greek dressing (v)

Jacket potatoes with sour cream, cheese and coleslaw (v)

 

Fresh fruit salad
Strawberry & clotted cream tart
Summer pudding
Chocolate brownie cake
Chocolate torte
Champagne and raspberry torte
Selection of cheese cakes
Eaton mess
Pecan pie
French apple tart
Fresh fruit skewers
Croquembouche with fresh cream  (£1.00 per head supplement)
National and International cheese board with grapes, celery and radishes (£2.00 per head supplement)
Selection of mini treats such as mini cheesecakes, mini tarts and mini tortes.

(average 3 per guests – this counts as two items from menu choice)