Leightbox 1

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Bespoke Buffet

Menu 21 - The dishes below are presented for you to design your own buffet menu. You may choose any two main courses a selection of three vegetable dishes or salads and up to two deserts. Please ask how you can add a vegetarian dish without changing the price. Some items are marked with a star and carry a small surcharge.

BEEF
Steak Forestiere* - Sirloin Steak pan fried, served with mushrooms, shallots & parmentier potatoes
Beef Bourguignon - slow cooked in red wine with bacon, mushrooms & shallots
Prime Roast Beef - with Garlic and Rosemary rub, roasted & served with Yorkshires
Fillet of beef Stroganoff** - Finest strips of scotch fillet in a reduction of brandy & double cream & rice

CHICKEN
Coq-au-vin - beautiful French classic with a whole breast of chicken in a rich red wine sauce
Chicken Indonesian - breast of chicken rich in exotic spices with a fresh mango and coconut sauce
Chicken Cacciatore - Hunters chicken with roasted peppers, onions, garlic, tomato & red wine sauce
Chicken Curry - fresh spices using an authentic Indian recipe serve with rice & flat bread
Tarragon Chicken - stuffed with spinach & cheese and served in a delicate cream & tarragon sauce
Chicken a la King - with roasted green peppers & mushrooms in cream with white wine & shallots

LAMB
Roasted Loin of Lamb - medallions roasted with rosemary served & a rich gravy made from the juices
Lamb Stroganoff* - best fillet sautéed and served in a reduction or double cream & brandy
Lamb Provencal - melt in the mouth lamb steak in a traditional tomato, onion and garlic sauce
Moroccan Tagine of Lamb - Traditional dish of slow cooked lamb steak with fresh spices, fruit & herbs
Rogan Josh (Curry) - medallions of lamb curry served medium hot with traditional spices & rice

FISH
Seafood pasta Bake - seafood selection on fresh roasted vegetables with tomato, herbs & cheese sauce
Honey Roasted salmon Fillet - beautifully prepared and served with a delicate mushroom, sherry & cream sauce
Spicy Kebabs** - Scallops, Shrimp and Salmon, marinated & served on a stick full of flavour
Fisherman's Pie - Great selection of fresh seafood piled high in cream sauce & potato top roasted

VEGETARIAN
Cottage Crumble - selection of garden vegetables in cheese sauce with a crunchy herb topping
Moussaka - layers of aubergine & potato with fresh spinach in a creamy sauce & cheese top
Lasagne - wild Mushroom and Roasted Pepper in a rich tomato sauce with pasta & cheese
Vegetable Curry - Fresh vegetables in a medium hot curry served with rice
Mushroom Stroganoff - field mushrooms with onions served in a reduction of brandy & double cream
Conchiglie Pasta - with Honey roasted Spanish Vegetables in tomato sauce & fresh herbs
Roasted Stuffed Peppers - with spicy rice and fresh vegetables
Giant Stuffed Mushrooms - deep fried with cream cheese, shallots and fresh spinach, with a red pepper sauce
Stilton and Broccoli tart - as described
Mushroom and Nut Pasta - roasted almonds field mushrooms in a cream & white wine reduction with pasta
Roquefort and Leek Tartlets - puff pastry tart steeped high with fresh leeks in a rich creamy Roquefort sauce

DESSERTS
Tropical Fresh Fruit Salad
Brandy Snap Basket filled with Summer Fruits & Ricotta
Double Chocolate Fudge Cake with Toffee Sauce
Baked New York Cheesecake with Mango & Passion fruit
Tiramisu
Strawberry and Apple Crumble
Lemon Meringue Pie
Sherry Trifle
Profiteroles & Poached Pears with Chocolate Sauce
French Strawberry and Kiwi Flan
Bread & Butter Pudding
Pear and Raspberry Sponge

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HOT SIT DOWN MEAL - Menu 23

Traditional Prawn Cocktail
Fresh Soup of the Day
Seasonal Melon Boat
Chef’s Pâté

Fresh Roast Chicken & Stuffing
Prime Roast Beef & Yorkshire pudding
Roast Leg of Lamb with crunchy Parsnips
Roast Norfolk Turkey with all the Trimmings
Served with: Chef’s Potatoes, Seasonal Fresh Vegetables

Rolls & Butter

Apple Pie & Custard
Double Chocolate Cake with Cream
Old Fashioned Sherry Trifle
Choux Pastry Buns with Fresh Fruit served with a Milk
Chocolate Sauce

Coffee & Mints

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HOT SIT DOWN MEAL - Menu 24

Clam Chowder
Ogen Melon with Forest Fruits
Giant Stuffed Mushrooms
Smoked Salmon with Asparagus

Roasted Noisettes of Lamb with a honey & tarragon sauce
Fillet Steak Medallions layered with mushrooms pâté & onions & served with a port & stilton sauce
Honey Roast Breast of Duck with port wine & a fresh cherry compote
Fillet of Salmon en Croute stuffed with cheese & spinach
& served with a tomato & basil sauce

Chef’s Potatoes & Seasonal Fresh Vegetables

Rolls & Butter

Fresh Fruit Platter & Profiteroles
Strawberry & Kiwi Vacherin
Traditional Cheesecake with Mango Passion Fruit Coulis

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HOT SIT DOWN MEAL - Menu 25

Duck & Orange Salad
Shrimp & Scallop au Gratin
Creamed Stilton & Broccoli Soup
Caribbean Cocktail

Coq-au-vin - beautiful French classic with a whole breast of chicken in a rich red wine sauce
Lamb Cacciatore - lamb with roasted peppers, onions, garlic, tomato & red wine sauce
Fillet of Pork Medallions - sauteed with danish lardons, cameralised apples and calvados sauce
Steak Forestiere - Sirloin Steak pan fried, served with mushrooms shallots & parmentier potatoes

Chefs Potatoes Seasonal Fresh vegetables

Rolls & Butter

Summer Pudding with Port Wine
Selection of Fresh Cream Gateaux
Apple Strudel
Brandy snap Basket with Strawberries & Mascarpone

Coffee & Mints

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