Christmas

BUFFET MENU SELECTIONS

 

Cold Buffet Selections

Gorgonzola, Warmed Pear and Walnut Salad with a Balsamic Glaze

Pomegranate, Pistachio and Goats Cheese Salad served on a Bed of Mixed Leaves with a Citrus Champagne Vinaigrette 

Black Forest Salad with Pickled Cherries with a Lemon and Honey drizzle   

Crispy Sea Salted Kale and Quinoa Salad with Sweet Roasted Beetroot finished with Crumbled marinated Feta  

Cherry Tomatoes, Wild Rocket, Red Onion and Balsamic Reduction with Parmesan Shavings 

Lentil and Butternut Squash (VG)

Grilled Aubergine and Courgette with Tomato and Cashew Nut Sauce (VG)

Poached Salmon with Lemon & Dill Sauce

Woodland Mushroom Quiche (V)

Caramelized Onion, Broccoli and Asparagus Quiche (V)

Spinach Quiche (V)

Quiche Lorraine

Asparagus and Leek Quiche (V)

Salmon Terrine

Chicken, Pork and Pistachio Terrine, Sauteed Girolles, Tarragon and Mustard Sauce

Duck and Chicken Terrine with Cranberries and Pistachios, with Red Wine & Orange Sauce

Courgettes, Peppers, Spinach Terrine with Goat’s Cheese and Caramelized Onions (V)

Charcuterie & Cheese Board with Dried Fruits, Assorted Crackers and Chutneys

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Hot Buffet Selections

Slow Roast Beef in a Mulled Gravy Sauce

Sage and Onion Stuffed Turkey  with Charred Brussel Sprouts, Orange and Chestnut

Slow Roast Cinnamon Glaze Pork Belly, spiced Red Cabbage

Roast Duck with Orange and Honey Sauce

Oven Roasted Ginger and Teriyaki Glazed Salmon Fillets

Coq Au Vin

Chicken Marbella

Roasted Pheasant with Forest Mushroom Parcels and Wild Mushroom Jus

Hay smoked Venison with Celeriac Puree and Red Wine Sauce

Herb crusted Salmon Fillet with Sesame Green Beans, Balsamic Roasted Cherry Tomatoes, Seasoned with Anchovy

Wild Mushroom Shepherds Pie with Mushroom Noir Sauce (V, VG)

Nut Roast Wellington in Filo Pastry (V)

Lemon Butter Chicken

Beef Bourguignon

Thai Green Vegetable Curry (VG)

Spinach and Ricotta Tortellini with Sage Butter Sauce (V)

Aubergine Lasagne (V)

Stuffed Peppers with Woodland Mushrooms, Wild Rice, Pine Nuts & Thyme (VG)

Green Lentil and Roasted Butternut Squash with Caramelized Onions (VG)

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Hot Buffet Side Selection

Crispy and Fluffy Goose Fat Roasted Potatoes with Garlic and Sage

Honey, Orange and Aniseed Glazed Rainbow Root Carrots

Sauteed Buttery Brussels Sprouts with Chestnuts

Oven Roasted Honey Glazed Root Vegetables

Chestnut and  Cranberry Stuffing

Classic Sausage Sage and Onion Stuffing

Pigs in Blanket

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Dessert Selection for Buffet

Salted Caramel Chocolate Brownies with Raspberry and Mint

Classic Tiramisu

Chocolate Profiteroles

Strawberry Trifle

Fruit Salad

Cinnamon infused Apple and Blackcurrant Crumble

Rich Chocolate and Orange Mousse

Pecan Tart with Cinnamon Cream

Vanilla Bean Panna Cotta with Exotic Fruit Salad and Passion Fruit Coulis

Classic Strawberry Trifle

Lemon Curd Tartlets with Burnt Meringue

Christmas Pudding with Vanilla Butter Cream

Mini Mince Pies, Chantilly Cream

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