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Evening Reception Buffets

FINGER BUFFET 1

£12.95 PER PERSON

(INC. VAT)

ASSORTED FINGER SANDWICHES

 

HAND COOKED CRISPS

 

CAJUN BATTERED CHICKEN GOUJONS

with salsa sauce

 

SPICED POTATO WEDGES

with garlic & cheddar mayo

 

BAKED MINI SAVOURY PIES

FINGER BUFFET 2

£14.95 PER PERSON

(INC. VAT)

ASSORTED FILLED SANDWICHES & FILLED WRAPS

 

HAND COOKED CRISPS

 

GRIDDLED BARBECUED PORK LOIN KEBAB

With sesame oil

 

PETITE YORKSHIRE PUDDING, MUSTARD MASH & RARE BEEF FILLET

 

FRAGRANT THAI CHICKEN DRUMSTICKS

 

VEGETABLE DIM SUM SELECTION

With sweet chilli sauce

 

SMOKED COD, SPINACH & GRUYERE TART

FINGER BUFFET 3

£16.95 PER PERSON

(INC. VAT)

ASSORTED FILLED SANDWICHES, FILLED WRAPS & CUT BAGUETTES


HAND COOKED CRISPS


PAN FRIED WHITE PUDDING WRAPPED IN STREAKY SMOKED BACON

With Hollandaise sauce


PURPLE ONION MARMALADE & FETA CHEESE TART WITH BALSAMIC SYRUP


GOURMET BAKED PORK FILLET & WILD MUSHROOM SEEDED PUFF PASTRY

With mashed cinnamon apple


TIGER PRAWN, RED PEPPER & CHORIZO SKEWER


GRIDDLED LAMB CUTLETS

With fresh mint Pesto


BLACK SESAME SEEDED CHICKEN FILLETS

With cayenne pepper, avocado & Piri piri dressing

FORK BUFFET 1

£12.95 PER PERSON

(INC. VAT)

CHOOSE A MEAT DISH AND A VEGETARIAN DISH FROM THE ITEMS BELOW 

CHOOSE A MEAT DISH AND A VEGETARIAN DISH FROM THE ITEMS BELOW 

FORK BUFFET 2

£14.95 PER PERSON

(INC. VAT)

CHOOSE A MEAT DISH AND A VEGETARIAN DISH FROM THE ITEMS BELOW PLUS A FRESH FRUIT BOWL

FORK BUFFET 3

£16.95 PER PERSON

(INC. VAT)

CHOOSE A MEAT DISH AND A VEGETARIAN DISH FROM THE ITEMS BELOW PLUS CHEFS CHOICE OF DESSERT AND SLICED FRESH FRUIT DISPLAY

DISHES

 

CHICKEN, BROCCOLI, GRUYERE & BRIOCHE GRATIN

Served with baked new potatoes sea salt and balsamic 

 

BRAISED LAMB HOTPOT

Infused with Thyme, layered carrots, turnip, red onion and Worcestershire sauce with leek and mustard mashed potato 

 

PAN-FRIED CHUCK STEAK

Served with wild mushrooms and caramelised onions in a Guinness sauce with crushed new potatoes and parsley oil 

 

TANGINE OF LAMB

Served with mint and coriander, harissa sauce, with pea and mixed bean cous-cous 

 

SEARED SCALLOPS OF CHICKEN BREAST

Served with sun blushed tomato and basil oil, stroganoff of mushrooms, peppers and soured cream with mixed herb pilaf rice 

 

LASAGNE VERDI BOLOGNAISE

Served with compote of plum tomatoes and basil, baked potato wedges with freshly milled black pepper and garlic 

 

CHICKEN & LEEK PIE

Served with shoulder of bacon topped with a seeded puff pastry with colcannon potatoes 

 

BLACKENED SALMON FILLET

Served with basil ratatouille and brie with steamed new potatoes, chervil and chives 

 

BRAISED CHICKEN CACCIATORE

Served with courgettes, olives and roast peppers cooked in a roast garlic and tomato sauce with a chilli and coriander pilaf rice 

 

BRAISED BEEF COTTAGE PIE

Cooked with root vegetables and creamy mash potato served with chunky chips 

 

AUBERGINE AND SPINACH MOUSSAKA

Served with mozzarella and cherry tomato bake, lemon oil  V 

 

PESTO MACARON

Served with layered Mediterranean vegetables, roast tomatoes, feta and parmigiano cheese  V 

 

SOY FLAVOURED EGG NOODLES

Served with stir fry sweet chilli vegetables, Bok choi and tempura vegetables  V 

 

CELERIAC AND SPINACH LASAGNE

Served with Tallegio  V 

 

ACCOMPANYING SALAD SERVED WITH ANY OF THE ABOVE

  • Mixed leaf salad, herb vinaigrette
  • Thai coleslaw salad
  • Pasta and tomato salsa salad with balsamic  

 

 

V = Vegetarian