Canapes
This is a Paragraph. Click on "Edit Text" or double click on the text box to start editing the content and make sure to add any relevant details or information that you want to share with your visitors.
Fork Buffet Menus
HOT/ COLD BUFFET
Roasted beef sirloin
Chicken tagine with apricots and olives
Pan seared seabass with scotch bonnet salsa
Organic corn-fed chicken thigh with burnt miso
butterscotch and pomegranate
Roasted salmon with red pepper and hazelnut salsa
Stuffed red pepper with beans
Sliced rare roast beef with pink peppercorns & watercress sauce
Honey and mustard glazed roast ham
Poached salmon with dill sauce
Chicken tikka with raita
Grilled vegetable platter with olives
Platter of cold meats with sundried tomatoes, olives & caperberries
Platter of Salmon Gravadlax with pickled cucumber, dill
& creamed horseradish sauce
Chicken liver pate, fig compote
Caramelised onion & goats cheese tart
Vegan spanakopita
SALADS/SIDES
Potato gratin
Crushed new potatoes with caper berries pink peppercorn and roasted garlic
Heritage roasted carrots with coriander & garlic
Tomato, burrata & avocado salad
Greek salad
Couscous with mixed herbs, pomegranate
Green bean salad with mange tout and orange
Red quinoa & watercress salad
Coronation chicken salad
Tarragon chicken salad
Rainbow slaw
Ratatouille with aubergines, courgettes
Roasted cauliflower and burnt aubergine with tomato salsa
Black rice salad with fennel and butternut squash
New potato salad with spring onion & fresh herbs
Aubergine salad with chilli & flat leaf parsley
Tomato & mozzarella salad with basil
Wild & red rice salad with pomegranates & herbs
Radish, fennel, broad bean & parmesan salad
Mixed leaf green salad
PUDDING
Pavlova with peaches and blackberries
Lemon meringue roulade berry compote
Sticky date pudding with caramel sauce
Flourless chocolate cake berry compote
Soft chocolate brownies
Salted caramel tart
Lemon tart
Apple crumble with thick cream
