Cold Buffet Main Course

Char-grilled chicken with a balsamic reduction with crispy pancetta, sun-blush tomato and toasted pine kernels

Char grilled chicken with char-grilled aubergines, courgette, peppers, sun-blush tomatoes and basil tossed thyme olive oil

Poached breast of chicken with a salad of asparagus, fine beans and avocado tossed in a lemon and coriander dressing

Moroccan lemon chicken with chermoula marinade served over bulghar wheat salad

of char-grilled aubergine, courgette, red pepper and black olives

Darnes of salmon drizzled with a sauce vierge

Thai style blackened salmon fillets marinated in lemon grass, ginger, kaffir lime leaves,

garlic and chilli, with a coriander and lime mayonnaise

Sugar cured salmon with star anise, lemongrass and chillies, served with crispy noodles and a citrus aioli

Oriental glazed duck with star anise and hoi sin, served with a bean sprout and noodle salad

Seared tuna niçoise salad with fine green beans, oven dried cherry tomatoes, baby new potatoes, quail eggs, and black olives

Fillet of beef with asparagus, french beans, roasted fennel tossed in a lemon olive oil

Rare loin of lamb with char grilled aubergine, courgette, peppers, lemon fennel and capers

tossed in a lemon and tarragon dressing

French bean, sun blushed tomato, olive and feta cheese salad

Salad of chargrilled courgettes, fennel and mozzarella with marinated olives

Caramelised roast beetroot with rocket, goat’s cheese and a basil oil dressing

Cold Buffet Salads

Baby New Potato salad:

with crispy bacon, red pepper, chive and soured cream dressing

South-western salad in a dijon, lime, tomato and spring onion mayonnaise

Camargue red, wild and basmati rice tossed in a fresh herb dressing

Cardamom spiced basmati rice with snow peas, shitake mushrooms

Borlotti bean salad tossed with lemon, fennel and chopped parsley

Puy lentil salad with snow peas and beans tossed in a citrus dressing

Conchiglie pasta tossed in a lemon olive oil, fresh basil and cracked black pepper

Orzo pasta salad with char grilled asparagus tips tossed in a

mint and lemon dressing with shavings of parmesan

Farfalle pasta tossed with fresh vine tomato and sun dried tomato, hand made pesto

toasted pine kernels and shavings of parmesan

Tabbouleh with tomato, cucumber, mint, parsley, garlic and lemon olive oil  with fresh chopped herbs

Bulghar wheat with char grilled aubergine, courgette, plum tomato, red and yellow pepper drizzled harissa dressing

Beef tomato and basil salad with red onion with a lemon and thyme olive oil

Oven roasted plum tomato and basil salad with a shallot and balsamic reduction

Greek tomato salad with beef tomato, feta and black olives with a thyme olive oil

Sun blushed tomato salad with marinated mozzarella balls, and black olives

Red leaves, lollo rosso, oak leaf and radicchio with roasted red onions, pancetta and tarragon

Green salad of asparagus, snow pea, green bean and avocado in a lemon and tarragon dressing

Rocket leaf salad tossed with crispy bacon, avocado and garlic croutons in a walnut oil dressing

Crisp iceberg and watercress salad with cucumber and apple

Rocket, baby spinach, radicchio and chicory salad tossed in a lemon and olive oil dressing

Caesar salad of crisp cos and baby gem tossed with parmesan and caesar dressing

Cold Buffet Desserts

Caramelised oranges with a cardamom syrup

Rose water meringue cake layered with summer berries, Greek yogurt and cream

Pavlova roulade filled with bananas and amaretto cream

Ginger crème brûlée with a compote of raspberries

Passion fruit brûlée

Sharp caramelized lemon brûlée tart

Tarte aux pommes served with a calvados cream

Pear and frangipane tart with mascarpone

Anis cherry and custard tart

London vanilla cheesecake served with raspberry coulis

Chocolate truffe with thick cream and red berries

Profiteroles filled with thick amaretto cream and dipped in dark chocolate

Chocolate mousse roulade filled with praline and hazelnut cream

Bitter chocolate torte with a compote of black cherries and toasted almond mascarpone

Chocolate pecan tart served with a coffee bean sauce

Darkest chocolate negresse served with cinnamon ice cream

Please enquire for full menu

These menus are a sample and are subject to change

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