HOT BUFFET MENU

Plan your menu from our assortment of classy dishes

Hot Buffet Menu

 A plated starter and/or tea & coffee can be added if required.

 

Please choose three main courses,
including a vegetarian option:

Chicken Fricassee
(Chicken, peas, asparagus and mushrooms in a rich cream sauce)

 

Coq Au Vin
(Braised chicken in a rich red wine sauce)

 

Navarin of Lamb braised with Garlic, Thyme and Root Vegetables

 

Beef, Guinness and Mushroom Casserole

 

Slow Roasted Pork Belly served with an Apple Gravy

 

Fisherman’s Pie
(Selection of fresh fish and prawns in a cream sauce and topped with mashed potato)

 

Poached Supreme of Salmon served with a Dill and Cucumber Cream Sauce

 

Mushroom Stroganoff
(Button mushrooms sautéed with paprika, garlic, finished with double cream and served with pilau rice)
Vegetable Moussaka
(Baked Mediterranean vegetables topped with sliced aubergine and a rich cream sauce)

 

Spiced Lentil Enchillada
(Spiced lentil casserole wrapped in a tortilla wrap topped with a tomato salsa and cheese)d Back Bacon

 

Please choose one potato option:

Potato Shell filled with Champ
Dauphinoise
Roasted Herbed New Potato
Parmentier Potato with Garlic

 

Please choose one vegetable option:
Sautéed French Beans
Buttered Savoy Cabbage
Braised Peas with Lettuce and Baby Onion
Cauliflower Cheese

 

Please choose two dessert options:

Apple and Cinnamon Crumble served with a Vanilla Custard
Sticky Toffee Pudding served with a Butterscotch Sauce
Pear and Frangipane Tart served with a Vanilla Cream Sauce
Summer Pudding Terrine served with a Berry Compote and a Chantilly Cream
English Rhubarb Crème Brulee served with Raspberry Shortcake Biscuits