Design your own buffet!

Please choose from the selection of dishes below (Minimum order 20 people).

MENU 1: (£17 PP) = 2 Main course dishes + 3 salads.
MENU 2: (£21.00 PP) = 3 Main course + 3 salads.
MENU 3: (£25.00 PP) = 4 main course + 3 salads.

For a more formal event we can supply cutlery, crockery and staff. With this option the mains and salads are served at the table and is an additional £8.50 per person.

 

 

Hot buffet dishes

 
Meat dishes:

• Lasagne: Somerset beef in a rich tomato and red wine ragut sauce

• Sautéed free range chicken with tarragon and mushrooms

• Classic boeuf bourguignon with mushrooms, lardons, baby onions and red wine

• Roasted Somerset topside of beef with a creamy peppercorn and Brandy sauce

• Mendip pork loin stuffed with prunes with a cider brandy cream sauce

• Red Thai beef curry with green beans and coconut.

• Moroccan free range chicken and pumpkin tagine with almond and rose petals

 
Fish and vegetarian dishes:

• Vegetable Puy lentil casserole cooked with smoked paprika andtomatoes

• Herb crusted loin of cod with a lemon and fennel butter sauce

• Potato gnocchi with wild mushrooms and spinach and hazelnut crumble

• Penne pasta with pesto, pine nuts, courgettte and caramelised onions

• Salmon, prawn and smoked haddock pie

• Goan fish curry with a lightly spiced coconut and tomato sauce with onion and mango chutney

• Honey glazed spiced squashes with seeds, nuts and greek yogurt dressing

 

All served with potatoes (or couscous/rice where appropriate) and vegetable medley.

 

 

Cold Buffet dishes

 
Tarts and quiches:

• Roasted squash red onion and cheddar

• Spinach, sundried tomato and feta

• Smoked bacon and onion

• Caramelised onions, goat’s cheese and walnut

• Roasted Mediterranean vegetables, basil and olives

• Salmon and broccoli

• Mushroom, parmesan and rocket

 

Meat and fish platters:

• Rare roasted beef topside cooked pink, sliced and served with watercress and horseradish mayonnaise

• Continental Charcuterie (salami Napoli, prosciutto, chorizo) served with pickles

• Poached salmon with cucumber scales, dill and caper mayonnaise, lemon wedges

• Homemade French farmhouse pork pate with cornichons

• Game pie with apple and cider chutney

• Honey glazed cooked ham on the bone

 

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