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Buffet Menu

COLD BUFFET MENU 4/A Poulet Chantilly Succulent pieces of chicken coated in a homemade mayonnaise and served on a bed of rice and mushrooms Coulibiac Puree of spinach and tarragon butter sandwiched between whole sides of salmon  and backed in a puff pastry crust and served with a soured cream sauce Tomato and Basil Cheesecake An attractive vegetarian dish of fresh tomatoes basil and cream cheese on a pastry base Mixed Leaf Salad Hot New Potatoes Tomato Salad with Basil Dressing Waldorf Salad Chocolate Layer Dessert A delicious combination of  crunchy chocolate layered with fresh whipped cream Chilled Gooseberry and Elderflower Tart The addition of elderflower gives this creamy tart of pureed gooseberries a unique taste Coffee and Mints *  *  *

COLD BUFFET MENU 4/B Chicken Satay Salad Tender pieces of chicken breast cooked in a satay sauce of peanut and spices served on a bed of leaves and herbs from the garden Smoked Fish Salad with Horseradish Sauce Choice cuts of assorted smoked fish including mackerel, cod, haddock and salmon veiled in a fresh horseradish cream sauce Roasted Pepper Tart Red green and yellow peppers  roasted prior to marrying them to a filling of eggs and mascarpone Cracked Wheat Salad Mixed Leaf Salad Cucumber and Dill Salad Pepperonatta Chocolate Brandy Cake A rich combination of  chocolate brandy fruit nuts and digestive biscuits Exotic Fruit Pavlova A traditional recipe of meringue with a marshmallow centre and filled with fresh tropical fruits and cream Coffee and Mints *  *  *

COLD BUFFET MENU 5/A Fresh Salmon with a Watercress or Lemon Mayonnaise Whole poached salmon delightfully decorated  and served with a homemade mayonnaise Gammon en Croute Whole Gammon in a crisp puff pastry case and served on an attractive bed of  fresh fruit and nuts Chicken in Tarragon Cream Succulent pieces of chicken in a fresh tarragon cream sauce Cucumber and Dill Salad Pepperonatta Lettuce and Avocado Salad Potato Salad with a Basil and Olive Oil Dressing and Shaves of Parmesan Cheese Strawberries with Raspberry Puree Hand picked strawberries covered with a fresh raspberry puree Old Fashioned Cinnamon Custard Homemade cinnamon flavoured cream Lemon Vodka Meringue Cake Layers of meringue sandwiched together with lemon and Vodka flavoured cream Coffee and Mints *  *  *

COLD BUFFET MENU 5/B Salmon Mousse with Dill Mayonnaise A light mousse of fresh salmon on a base of  mayonnaise with home grown dill Homemade Rolls and Butter Cold Roast Beef with Mustard Sauce Top quality beef  marinated and then roasted in red wine and served with a Dijon mustard cream sauce Salad of Lamb with Olives and Herbs Diced roast lamb mixed with finest Spanish olives with a dressing delicately scented with home grown herbs and served on a bed of lettuce Fish Salad with Roquefort Dressing Layers of fresh fish and shellfish moulded into a pyramid and encased in a delicious blue cheese cream Cucumber and Fennel Salad Mixed Bean Salad Mixed Leaves with Egg and Soured Cream Dressing Tomato and Courgette Salad Soufflé Chinois A "Lighter than air" ginger soufflé with pieces of stem and crystallised ginger Coconut and Kirsh Roulade A light coconut sponge rolled around Kirsch flavoured cream Summer Pudding The classic dish of fresh summer berries in a case of  cassis soaked bread Coffee and Mints *  *  *

HOT BUFFET MENU 12/A Seafood Pasta Bake A dish of mussles, cockles, calamari, prawns, crab, salmon, and halibut combined with  pasta in a rich creamy sauce Chicken with Apricots Tender pieces of chicken cooked with apricots in a white wine sauce Spinach and Walnut Mille Feuille Layers of  crisp puff pastry and chopped spinach with walnuts on a tomato couli Mixed Leaf Salad Hot New Potatoes Pepperonatta Cucumber Yogurt and Mint Cracked Wheat Salad Chilled Lemon and Lime Soufflé A light tangy soufflé Chocolate Roulade Rich squidgy and very chocolatey rolled with fresh cream and brandy Coconut Tart with Passion Fruit Cream Crisp short pastry encase a blend of coconut shaves, cream and eggs contrasted with a sharp cream accompaniment Coffee and Mints *  *  *

HOT BUFFET MENU 12/B Cashew Spiced Beef Tender beef cooked a delicious sauce of ground cashew nuts and cardamom and finished with yogurt and toasted cashew nuts Chicken in Tarragon Cream Sauce Chicken in a fresh tarragon and cream sauce Mixed Bean and Pesto Casserole A combination of assorted beans slowly casseroled in a sauce of tomatoes and basil with pine nuts Mixed Leaf Salad Hot New Potatoes A Salad of Mixed Rices Tomato and Courgette Salad Mushroom in Soured Cream Orange and Drambuie Cheesecake A classic dessert with a different flavour Chocolate Layer Dessert A combination of a crunchy chocolate layer with a fresh cream layer gives this pudding something different Daquoise layers of meringue sandwiched together with Apricot Puree and cream Coffee and Mints *  *  *

FINGER BUFFET MENU 13/A American Cheeseboard Fingers of assorted cheeses surround a mountain of fresh colourful fruits Pastrami on Pitta Bread Cured spiced beef on slices of herb buttered pitta bread Individual Quiches Shortcrust pastry cases holding an assortment of fillings Baby Pork Pies Bite sized traditional Melton Mowbray pork pies Mini Croissant filled with Prawns in Lemon Sauce Succulent prawns in a tangy sauce encased by mini croissants Pizza  Fingers Fingers of various flavours on a crisp pizza base Assorted Sandwiches A variety of fillings in brown and white bread *  *  *

FINGER BUFFET MENU 13/B Eggs Stuffed with Curry Butter and Ham Barnyard eggs bursting with curry flavoured butter and chopped ham Assorted Sandwiches A variety of fillings in brown and white bread Mini Yorkshire Puddings filled with Roast Beef and Horseradish Cream Small crisp yorkshire puddings crammed with roast beef and home grown horse radish in cream Smoked Salmon Tartlets Shortcrust pastry cases filled with a concoction of smoked salmon and cream cheese Baby Cornish Pasties Traditional recipe of meat and potatoes in a pastry case Chicken Pieces coated in Sesame Seeds with a Mustard Mayonnaise Dip Tender pieces of chicken deep fried in crunchy sesame seeds Baguettes with Brie and Salad French baguettes packed with ripe brie and fresh salad Chocolate Brandy Cake Rich mixture of chocolate and brandy with fruit nuts and digestive biscuits Orange and Lemon Soufflé Sweet and sharp and "lighter than air" *  *  *

HOT BUFFET MENU 14 Chicken Caciatore Chicken in a tomato and red pepper sauce Salmon and Pasta Bake Salmon and pasta combined in a rich creamy sauce Mixed Leaf Salad Hot New Potatoes Pear and Grape Coleslaw Cucumber with Yogurt and Mint Cracked Wheat Salad Chocolate Brandy Cake Rich chocolate confection with walnut cherries and digestive biscuits Daquoise layers of meringue sandwiched together with Apricot Puree and cream Orange Mousse A tangy mousse that compliments a chocolate dish *  *  *

SEA FOOD MENU 25 CANAPES    Green Chicken Curry Parcels Thai Vegetable Spring Rolls Salmon Satay Prawn Purses Duck Spring Rolls Chicken and Ginger Battered Puffs Tempura Battered Prawns DINNER MENU Avocado Pears Stuffed with Roqufort Cream or Spinach and Smoked Salmon Roulade with Prawns and Dill Mayonaise A Selection of Homemade Rolls and Breads Seafood Platter Including lobster, crab, mussels, tiger prawns, smoked fish, cockles ( subject to season) Cucumber and Cherry Tomato Salad Mixed Leaf Salad Waldorf Salad Potato Salad with Olive Oil  Basil and Shaves of Parmesan Chocolate Ginger Cake Grand Marnier Souffle Raspberry and Redcurrant Filo Tart Cream Coffee and Mints *  *  *