Buffet Main Courses

A selection from our Buffet Main Course Menu prepared with the finest ingredients to your individual tastes.

MAIN COURSE

Whole Poached salmon
A fresh salmon poached whole in a court bouillon allowed to cool and dressed with seasonable produce

Roasted Sirloin of Beef
A whole strip loin marinated in red wine and bay leaves smeared with Dijon mustard and roasted. Served with a red wine jus.

Honey Roast Gammon
A whole green gammon, poached in cider.Finished in the oven with clear honey and cloves

Leg of Lamb with Apricot and Rosemary Stuffing
A whole leg of spring lamb, boned and stuffed with a force meat of fresh rosemary and apricots.

Smoked Trout and Haddock Terrine
A terrine of smoked trout mousse and haddock mousse wrapped in strips of smoked trout and seasoned with lemon and cracked black pepper.

Tower of King Prawns
A tall tower of king prawns garnished with lemon wedges and sprigs of fresh parsley.

Seafood Platter
A medley of smoked salmon, prawns and seasonal Seafood.

Spinach and Tomato Roulade
Sautéed spinach seasoned with nutmeg baked and filled with a tomato and mozzarella ragout

Broccoli and Stilton Flan
A short crush pastry case filled with chunks of Stilton and florets of broccoli, bound in egg and baked in the oven

Turkey Breast with Mediterranean Stuffing
Turkey crown filled with sun blushed tomato, pesto and olive taponnade

Lemon and Thyme Chicken
Whole chicken, boned and filled with a lemon and time force meat

Fillet of Beef with a Port Jus
Fillet/ sirloin of beef served with a port and red wine glaze

Pork with Cider and Apples
Loin of pork filled with apples and cider forcemeat served with a cream and cider jus

Mint and Garlic fillet of lamb
A whole fillet of lamb filled with mint and garlic lightly roasted until pink and glazed with red current jelly

FRESH SALADS

• Pickle Salad
• Mixed leaf salad
• Red cabbage and coriander salad
• Tomato and cucumber spiral
• New potato with mint and chives
• Cous cous with basil vinaigrette and sun dried tomatoes
• Cucumber, celery and feta
• Ebly, spinach and capsicum in a tarragon dressing
• Pasta with pepperoni in sweet tomato vinaigrette
• Chinese bean sprout in soy dressing
• New potatoes with mint vinaigrette
• Watercress, orange and pine kernel
• Spinach and crispy bacon and mushroom salad
• Fennel and tomato salad
• Nicoise salad
• Greek salad
• Beetroot, onion and fresh herbs
• Ridisho and chicory in a roasted shallot dressing
• Coleslaw with red onion
• Pasta salad with tuna and sweet corn,
• Chopped salad with peppers, tomatoes, onion, cucumber and sweet corn
• Avocado mozzarella and tomato
• Mexican spicy salad
• Green salad
• Asparagus, walnut and Cheddar cheese
• Indian rice salad
• Rice salad with oriental sweet and sour vegetables
• Mexican three-bean salad
• Three cheese salad
• Orange, grapefruit and date
• Seafood and egg salad