Buffets & Sharing Menus

MEAT

• Rosemary marinated Welsh lamb shoulder, braised honey mustard swede
• Grilled Norfolk chicken, roasted parsnip, spinach emulsion
• Bavette steak, watercress, horseradish sauce

FISH

• Baked Scottish salmon, sweet potato, baked fennel
• Malaysian cod, ginger, chilli, coconut and coriander
• Fisherman’s pie, Atlantic prawns, potato

VEGETARIAN

• Mediterranean vegetable, parmesan lasagne (V)
• Roast pumpkin, forest mushrooms, caraway cream (VEO)
• Cauliflower, aubergine and okra curry (VE)

SIDE DISHES

• Braised basmati rice (VE)
• Quinoa, lemon, thyme (VE)
• Sauteed potatoes (V)
• Potato cake (V)

Seasonal Vegetables

• Garlic roast root vegetables (V)
• Creamed leeks and spinach (V)
• Ratatouille, toasted bread crumbs (VE)
• Cauliflower, lemon, walnut (VE)
• Braised red cabbage, British apples, red onion (VE)

SALADS

• Kale, pomegranate, carrots, olives, pecan nuts (VE)
• Red slaw, beetroot, golden sultanas (VE)
• Curried cauliflower, quinoa, sweet potato, coriander (VE)
• Tabbouleh, parsley, lemon (VE)
• Artichoke, orzo pasta, peppers, chervil, rapeseed oil (VE)

DESSERT

• Winter trifle (V)
• Orange drizzle cake (VE)
• Sticky toffee pudding, creme fraiche (V)
• Lemon and thyme apple tart, vanilla cream (V)
• Spiced pineapple, coconut cream (VE)

COMPLIMENTARY FRUIT BOWL