Cold Fork Buffets

Silver Menu

ROASTED TOPSIDE OF BEEF
with creamed Horseradish

HONEY ROASTED GAMMON
& English Mustard

ROASTED BREAST OF NORFOLK TURKEY
& Cranberries

MUSHROOM STROGANOFF
in a Puff Pastry Case

COURGETTE, PEPPER & RED ONION TART

DARN OF LIGHTLY POACHED SALMON
Marie Rose Sauce

CHEF’S MIXED LEAF SALAD
& Dressing

TOMATO, BUFFALO MOZZARELLA & BASIL SALAD
with Pesto Dressing

JULLIENNE OF CUCUMBER & MINT SALAD

CRUNCHY COLESLAW

ALMOND POTATO, RADISH & SCALLION SALAD

SELECTION OF FRESHLY BAKED BREADS & BUTTER

NEW YORK BAKED CHEESECAKE
with Mango and Passionfruit Coulis

STRAWBERRY TRIFLE & CREAM

TROPICAL FRESH FRUIT SALAD

Gold Menu

A STACK OF POACHED & SMOKED SALMON
with Avocado and Dill Mousseline, garnished with a Tomato and Lemon Dressing

SIRLOIN OF BEEF SLICED PINK
with a Herb and Peppercorn Crust and a Horseradish Flaky Pastry Croustade

ORIENTAL CHICKEN BREAST
with Pineapple, Garlic, Chilli, Ginger and Scallions in a stock reduction on a bed of Bean Shoots

CONES OF HAM
roasted with Honey, Cinnamon and Cloves, served with Fresh Asparagus and Garnished with Oranges

ROASTED MEDITERRANEAN VEGETABLE & GOATS CHEESE TART
with Sun Dried Tomato and Extra Virgin Olive Oil

A SALAD OF PENNE PASTA, TUNA, BABY SPINACH, ROASTED PIMENTO & SESAME SEEDS
with Ascalona Olive Marinade

TABBOULEH
with Cracked Bulgur, Tomatoes, Cucumber, Shallots with Lemon, Olive Oil and Parsley

MARINATED VINE TOMATOES
with Basil and Lime Vinaigrette

CHEFS MIXED LEAF SALAD

A SELECTION OF FRESHLY BAKED BREADS & BUTTER

STRAWBERRY VACHERIN
with layers of Meringue, Strawberries and Double Cream

WHITE & DARK CHOCOLATE MOUSSE

Carved Fork Buffet Menu

With uniformed chefs in attendance

DECORATED WHOLE POACHED SCOTCH SALMON

WHOLE FRESH ROASTED TURKEYS

ROAST SIRLOIN OF BEEF
with Watercress

HONEY BAKED HAM ON THE BONE

ROASTED VEGETABLE STRUDEL

SALAD OF SEASONAL LEAVES
with Mint Vinaigrette

WILTED RED CABBAGE & RAISINS
with Apple Vinaigrette

WALDORF SALAD

MIXED BEAN SALSA

COUS-COUS
with Char grilled Summer Vegetables

TOMATO, CUCUMBER, FETA CHEESE & BLACK OLIVES
with Honey and Coriander Dressing

SWEETCORN & PEPPER SALED

FRENCH, GRANARY, WHOLEMEAL
& CIABATTA BREADS

FRESH FRUITS PLATTER
(Chef’s Speciality)
with a Croquembouche of Profiteroles and Warm Chocolate Sauce flavoured with Grand Marnier