BUFFET AND CASUAL MEALS

Buffet Menu

Fish

Blackened Salmon with Creamy Yoghurt and Celeriac Salad
Poached Salmon, Almond and Grapefruit Couscous with Lemon Dressing
Hot Smoked Salmon, Avocado, Pear, Radish and Horseradish Cream
Smoked Mackerel, Beetroot, Egg and Apple with Dill Miso Mustard Dressing
Salmon Fillets Marinated in Mandarin and Ginger with a Soy, Mirin and Garlic Glaze on Stir Fried Brocollini
Smoked Salmon, Watercress and Hijiki Seaweed Salad with Miso Tamari Dressing
Hot Smoked Salmon with Crispy Sweet Potato and Preserved Lemon Dressing

Fowl

Pomegranate Molasses Chicken with Bulghar Wheat Salad
Roasted Guinea Fowl and Pumpkin with Cinnamon, Coriander, Allspice and Red Onion with Harissa Yoghurt
Roast Chicken Breast, Kumquats, Black Garlic and Kale Salad with Avocado and Lemon Dressing
Twice Cooked Sweet Chilli Quail with Deep Fried Egg and Sweetcorn
Duck Breast, Fig, Walnut and Grape Salad with Sherry Vinegar and Membrillo Paste Dressing
Wok fried five spiced duck breast with orange and pomegranate wild rice salad
Steamed Chinese Sesame Chicken with Super Green Salad and a Ginger Tamari Dressing
Shredded Chicken, Mangetout, Carrot and Red Cabbage Salad with Yuzu, Spring Onion and Ginger Dressing
Chargrilled Chicken Salad with preserved Artichokes, Feta, Mint, Walnuts and a Yoghurt, Garlic and Mint Dressing

Meat

Herby Marinated Thai Beef Salad with Lime, Tamari, Lemongrass and Ginger Dressing on Crispy Leaves
Rare Roasted Beef Fillet on a Quinoa, Lentil and Radish Salad with Parsley Dressing
Asian Style Beef Salad with Crispy Lettuce, Mint, Coriander and a Lime and Chilli Dressing and Toasted Peanuts

Salads

Carbohydrate Rich Salads

Hot Minted Buttery New Potatoes with Parsley and Chives
Creamy New Potato Salad with Onions and Bacon
Quinoa with Roasted Pumpkin and Dried Apricot Salad and Chopped Pistachio Nuts
Puy Lentil Salad with Sun Blush Tomatoes, Red Onion and Feta Cheese, Basil and Balsamic Dressing
Warm Pea, Broad Bean, Fennel and Herb Roasted Sweet Potato Salad with Parmesan Dressing
Chermoula Aubergine and Bulghar Wheat Salad with Yoghurt
Edamame, Carrot, Sugar Snap, Egg and Tender stem Broccoli Red Rice Salad
Quinoa, Roasted Fennel and Pomegranate Salad with Purple Kale, Basil and a Pomegranate Molasses Dressing
Brown Lentil, Spinach and Parsley Salad with Tomatoes and Pickled Onions and a Honey Dressing
Chilli Roast Sweet Potatoes, Courgette, Roast Garlic and Caramelised Pears

Vegetable Salads

Red Cabbage, Mango and Red Onion Salad with Caramelised Macadamia Nuts and a Lime, Maple and Soya Dressing
Green Bean, Red Pepper and Carrot Salad with Sun Dried Tomato Dressing
Rainbow Coleslaw with Cabbage, Carrots, Beetroot, Onion and Cider Vinegar Dressing
Asian Style Sprout Salad with Edemame Beans, Avocado, Carrot, Almonds and Kohlrabi
Cumin Roasted Carrots with Honey Lemon Dressing and Goats Cheese
Mixed Raw Vegetable and Cashew Nut Salad with Chilli, Soy and Ginger Dressing
Griddled Aubergine, Pomegranate, Feta and Pumpkin Seed Salad
Pickled Pear and Hazelnut Salad with Chickpeas, Quinoa and Daylesford Blue
Carrot, Savoy Cabbage, Red Cabbage and Apple Salad with Caraway Lemon Dressing
Carrot and Mooli Salad with Peanut Lime Chilli Dressing
Watermelon, Sumac and Feta Salad with Capers, Lemon and Miny
Spiced Roast Cauliflower and Garlic with a Tahini Yoghurt Dressing and Mint
Baby Beetroot, Broad Beans, Tarragon, Goats Cheese Curd and Hazelnut Salad with Olive Oil and Lemon Juice
Apple, Pear and Tarragon Slaw
Brocolli, Broadbean and Cucumber Salad with Mint and Parsley and Creamy Hummus Dressing
Cumin Roasted Cauliflower, Chickpea and Mint Salad with Almonds and Currants and a Mustard Dressing

Leaf Salads

Dressed Romanian Heart, Shaved Fennel and Radish Salad
Crispy Green Salad with French Vinaigrette
Mixed Dressed Baby Leaves
Balsamic and Olive Oil Dressed Rocket
Baby Leaf and Mixed Herb Salad

Casual Eating

Vegetable

Sweet Potato, Coriander and Cumin Fritter with Hummus and Toasted Almonds
Cauliflower, Almond, Feta and Mint Fritters with Pomegranates
Quinoa, Halloumi and Courgette Fritters with Roasted Tomatoes
Sweet Potato, Aubergine, Chard and Mozzarella Layers baked in Cauliflower Bechamel
Roasted Sweet Potato Curry
Parmesan, Ricotta and Chive Cheesecake with a Oat Cake and Walnut Crust

Fowl and Meat

Lingurian Chicken with Roasted Peppers, Aubergine, Butternut Squash and Basil Pesto with a Rich Gruyere Sauce
Guinea Fowl Supreme in a bed of Braised Farro with Parsely Cream
Shawarma Chicken with Warm Chickpea Puree and Sumac Onion, Bitter leaf Salad and Warm Wraps
Tagine of Chicken with Caramelised Onions and Pears
Chicken Stuffed with Courgette and Ricotta served with Mixed Grain Pilaff and Green Salad
Chicken Breast with Wild Mushroom Sauce and Puy Lentils
Persian Chicken with Pistachios, Mint and Toasted Almonds, Rice and Tender stem Broccoli
Vietnamese Chicken and Sweet Potato Curry
Chicken, Fennel and Pancetta Gratin
Chicken, Leek and Cider Pie with Mature Cheddar and Hazelnut Crumble
Orange – Oregano Roast Guinea Fowl Breast and Olive Gremolata with Pearl Potatoes
Lamb and Butterbean Casserole with Tomatoes, Caper Berries and Olives
Slow Cooked Shoulder of Lamb with Oranges, Cumin, Fennel Seeds, Chilli, Honey and Red Onion
Persian Spiced Lamb Stew with Apricots