Buffet Menu


Buffet One £15.00
2 starters, 2 cold main courses, 1 hot main course, 1 dessert

Buffet Two £19.95
2 starters, 2 cold main courses, 2 hot main courses, 2 desserts

Buffet Three £25.00
3 starters, 2 cold main courses, 3 hot main courses, 2 desserts

Buffet Four £29.95
4 starters, 3 cold main courses, 3 hot main courses, 3 desserts
A selection of freshly baked mini bread is served with every buffet options

Cold starters
Grated carrots, poppy seeds and fresh flat parsley
Tabbouleh with cous cous, roasted cherry tomatoes, cucumbers, olives, red peppers, mint and lemon juice
Grilled Mediterranean vegetables marinated in extra virgin olive oil, rosemary and thyme and baby mozzarella
Classic caesar salad with little gem lettuce, croûtons, caesar dressing, boccherini (pickled anchovies) and freshly grated parmesan
Puy lentil salad with celery, spring onions, grated carrots, freshly chopped herbs and feta Caprese with tomatoes, mozzarella di buffalo, fresh herbs and sweet basil pesto
New potatoes and green bean salad, sundried tomato mayonnaise
Greek salad with feta, tomatoes, cucumber, peppers and marinated olives
Salmon, pasta and herb salad with dill and lemon crème fraiche
Freshly grilled shredded tuna nicoise with lettuce, green beans, tomatoes, olives and soft eggs Butter bean and chorizo salad with fresh coriander and mint
Thornham oysters (4 per person) with shallots vinegar and lemon juice (£5.00 supp)

Cold main courses
Slow poached salmon side with basil mayonnaise
Cold meat platter with Serrano ham, parma ham, honey roast ham, turkey breast, rare roast beef, chorizo dulce, duck breast
Chargrilled corn fed chicken supreme with lemon and thyme, garlic and olive oil Cold roast beef in Yorkshire pudding, horseradish sauce and rocket salad
Thai pork satay kebabs with peanut and coconut sauce
Cajun roasted duck with noodle salad
Poached lobster and homemade mayonnaise (£8 supp) Roast ham on the bones served with mustard mayonnaise

Hot main courses
(all the following main courses are served with a selection of seasonal vegetables and potatoes): Chargrilled corn fed chicken supreme with lemon and thyme, garlic and olive oil
Comfit of duck leg with bacon, lentil and carrot stew
Lamb Navarin with garlic, carrots, peas and green beans cooked in red wine sauce
Garlic and bacon roasted Pollack, tomato confit and sautéed courgette
Sirloin beef Teriyaki served with medium, stir fry carrot, peppers, spring onions, mange tout and shitake mushrooms, steamed jasmine (£5.00 per person supplement)
Thai red chicken curry with bamboo shoots, aubergine, coconut milk, red chillies and fresh coriander, steamed jasmine
Herb crusted salmon served with clam and mussel broth
Roast topside of beef with roast potatoes, Yorkshire pudding and homemade gravy 

Vegetarian
Caramelised onion tart and local cheese (v)
Pasta with roasted cherry tomatoes, courgette and baby mozzarella (v)
Lasagne of seasonal vegetables, red lentils and white cheese sauce
Baked aubergine with tomato sauce and parmesan (v)

Homemade dessert
Sticky toffee pudding with clotted cream and butterscotch sauce Chocolate roulade with Chantilly cream and raspberry coulis French pancake with orange sauce and cream
Bittersweet chocolate and mandarin mousse.

Fruit Platter
Lemon meringue tart with berry compote
Rum and raisin ice cream with toffee sauce and bananas Banoffee pie