A Selection from our range of Salads

Mixed Leaves

Salad Nicoise

Potato & Mint Salad

Tomato & Shallot Salad

New Potato & Chive Salad

Italian Three Bean Salad
Crispy Chinese Vegetables with Lemon & Honey

Tomato, Fennel & Red Onion Salad with Tarragon Dressing

Bacon, Egg, New Potato & Chive Salad

Red Cabbage Coleslaw

Cajun Spiced Cous-Cous Salad

Thai Spiced Rice Salad

Hot Buttered New Potatoes

Caesar Salad

Spinach, Mozzarella & Fresh Pea Salad with Balsamic Dressing

Greek-style Salad
Sun-dried Tomato & Basil Pasta

Roasted Mediterranean Vegetables with Pesto

A Selection from our range of Hot Buffet Items

Fillet of Beef Stroganoff
(tender strips of beef sautéed with mustard, red wine & paprika & finished with cream)

Chicken Fricassee
(whole chicken cut & sautéed with white wine, mushrooms sliced onions & a rich cream sauce)

Vegetarian Jambalaya
(a generous helping of peppers, okra, onions & celery, brought together with patna rice, Cajun spice & tomatoes)

Beef Bourguignonne
(diced braised tender beef in a rich tomato, red wine & button mushroom sauce)

Roast Chicken & Bread Sauce
(fresh chicken rubbed with lemon zest & garlic, roasted & served with bread sauce)

Sea Food Ragout
(chunky pieces of seafood poached in white wine, plum tomatoes, garlic & cream)

Sweet & Sour Pork
(diced succulent loin of pork coated in Chinese spices, pan-fried & poached in our chefs own sweet & sour sauce)

Roasted Forerib of Beef
(British forerib of beef roasted on a bed of tender root vegetables & carved at the buffet table. Served with a red wine jus.)

Pork Normande
(thick slices of English pork slowly cooked in a cider & cream sauce)

A Selection from our range of Menu Selector Buffets Mirrors

Cold Meats

Honey Glazed Gammon
(fresh home (chef) cooked gammon coated with honey & sugar & baked until golden brown)

Medley of Cured Meats
(A tempting selection of Parma ham, smoked chicken, Milano salami & pastrami)

Chicken & Tarragon Roulade
(whole fresh breast of chicken combined with a light tarragon mousse, thickly sliced and coated with blue cheese dressing)

Roast Sirloin of Beef
(thick slices of succulent beef coated in wholegrain mustard then roasted until medium rare)

Lemon & Garlic Chicken
(fresh chicken rubbed with lemon zest & garlic, roasted & served with bread sauce)

Breast of Turkey with Apple & Sage
(juicy breast of turkey stuffed with apple & sage wrapped in smoked streaky bacon)

Fresh Fish

Whole Fresh Prawns
(succulent freshly cooked prawns simply served in their shell on samphire with wedges of lemon)

Seafood Salad with Lemon & Dill
(a classic salad of muscle meat, squid rings, cockles & prawns dressed with a lemon & dill mayonnaise)

Gravadlax of Salmon
(wafer thin slices of home (chef) cured fillet of Scottish salmon coated with white wine, wholegrain mustard & finely chopped dill)

Trio of Mackerel
(three flavours of smoked mackerel, garlic, chilli & plain served with a horseradish dressing)

Cold Dressed Salmon with dill Mayonnaise
(whole Scottish salmon poached in court bouillon & dressed with cucumber scales)

Vegetarian

Cream Cheese & Herb Roulade
(fresh herb blini spread with a lemon cream cheese rolled & generously sliced)

Plum Tomato & Goats Cheese Tartlet with Fresh Basil
(individual tartlets filled with slices of plum tomato & French goats cheese, set in a rich egg custard infused with basil)

Spinach & Cheese Pie (Hot)
(layers of mature cheddar, spinach & filo pastry, flavoured with garlic & nutmeg)

Poached free range egg with Chive Mayonnaise
(cold lightly poached free range eggs on a brioche croute & covered with a tangy chive mayonnaise)

Please note this is only a small part of our repertoire - more details are available upon request