Hot & Cold Fork Buffet

  Main Dishes

Honey roast ham, parsley and potato casserole (hot)

Crayfish and prawn pasta salad with fresh herb dressing (cold)

Brie and stilton tart (warm)

Salmon with watercress sauce and a cheese crumble topping (hot)

Basque chicken (hot) (chicken pieces, tomato sauce, chorizo, olives, roast red onion and orange segments)

Turkey casserole with smoked bacon, sage and sausage meat dumplings (hot)

Warm mushroom risotto strudel

Oriental duck (warm) salad with bean sprouts and hoi sin dressing

Roast sirloin of beef with a horseradish and watercress mousse

Smoked fish platter with horseradish mousse (cold) (trout, salmon, mackerel and mackerel )

Crostini topped with pesto, olive, parmesan shavings and grilled artichoke

Potato rosti with a hint of chilli topped with roast red pepper, basil and grilled courgettes (vegan) (hot)

Warm Taleggio tart with caramelised red onions

Side Dishes

Pea shoots and roast red pepper salad

New potato salad with sweet corn

Platter of tomato and cucumber

Creamy coleslaw

Moroccan cous cous salad

Roast vegetable salad with fresh winter herbs

Mixed leaf salad with roasted mixed seeds

Greek salad with feta

Hot new potato with minted olive oil

Spicy Waldorf salad

Bean salad with chilli, lemongrass and coriander dressing

All served with a selection of bread


Baked vanilla cheesecake with cranberry and cinnamon

Christmas pudding with brandy sauce

Spiced winter fruit compote Pavlova

Warm mincemeat filo tart

Chocolate tort with caramelised ginger served with crème fraiche

Fresh fruit salad with cointreau