Buffet Sample Menu
All buffets are accompanied by Juice, Water & Dessert
Monday
Marinated spicy chicken quarters
Cumin and fennel fish goujons, tartar sauce
Big ratatouille warm pasta salad (v)
Goat’s cheese, rocket on focaccia (v)
Coronation coleslaw (v)
Selection of breads
Chef’s choice of dessert
Tuesday
Smoked haddock fish pies, cheesy mash
Chicken ballotine
Tomato and olive crostini (v)
Wild mushroom mascarpone pasta salad (v)
New potatoes in rosemary (v)
Dressed rocket salad (v)
Selection of breads
Chef’s choice of dessert
Wednesday
Roasted pork loin, apple sauce
Salmon fish cakes, tartar sauce
Caramelised onion tarts (v)
Hot potato salad, grain mustard vinaigrette (v)
Greek salad, olives, feta, tomato, cucumber and mint (v)
Cous cous, antipasti, toasted almonds, torn herbs, pomegranate (v)
Selection of breads
Chef’s choice of dessert
Thursday
Cottage pies
Deep fried salt and pepper squid, mustard mayonnaise
Mushroom, tarragon & parmesan tarts (v)
Peppered corn on the cobs (v)
Sautéed potatoes (v)
Dressed leaves (v)
Selection of breads
Chef’s choice of dessert
Friday
Beef stroganoff
Mushroom fricassee (v)
Tabouleh salad of bulger wheat (v)
Hot smoked salmon, horseradish cream pasta salad, wilted rocket
Dressed leaves (v)
Selection of breads
Chef’s choice of dessert
All menus are subject to change