Winter Buffet Menu

From 15 to 50 people - (If you have numbers not within this range, please get in touch).

 

Pre-buffet canapés can be arranged at your request.

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Salads: (choose 4)

Roasted butternut squash with goats cheese and coriander oil (V)

Grilled sweet potato, seared shallots, rocket and parmesan (V)

Baby spinach, pear, crumbed goats cheese, croutons, honey and mustard dressing (V)

Roasted Mediterranean vegetables, feta with couscous and za'atar (V)

Chickpea, edamame and quinoa salad, mixed herbs, vinaigrette (V)

 

Mains (choose 2)

(You can choose 3 for a supplement charge):

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Classic fillet of beef stroganoff, saffron rice (£)

Slow cooked Chicken Korma, poppadoms, egg fried rice

Whole side of 48hr marinated teriyaki salmon with nigella seeds, sweet chilli stir fry vegetables (£)

Individual quiche lorraine, mixed leaves, garlic dressing
(Leave out bacon to make it vegetarian if required)

 

Dessert (choose 2)

(You can choose 3 for a supplement charge):

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Basque style cheesecake, berry compote

Dark chocolate fondant, Chantilly cream, raspberry coulis

Apple and pear oat crumble, creme anglaise

Sticky toffee pudding, sticky toffee sauce, vanilla ice cream

White and dark chocolate mousse, crushed meringue, wild berry coulis

Lemon tart, clotted cream

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(V) suitable for vegetarians

Vegetarians, vegans and other dietary requirements can easily be catered for, please enquire on booking

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Any items with a (£) at the end means that there will be a supplement charge added, at current market prices. (Please check with Chef what they are)

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Waiting staff can accompany the chef for a fee from £100 plus travel (depending on distance)

 

Dietary requirements and allergies: Please make the chef aware of any requirements when booking

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© Michael Fishpen