|
HOT FORK BUFFET
Poultry
Rotisserie roasted cornfed chicken pieces cut up and flavoured with choive of :
Peri Peri.
Bbq sauce.
Lemon and herb.
Teriyaki sauce with toasted sesame seeds.
Japanese yakitori sauce.
Apricot chicken – Cornfed chicken baked in a rich apricot sauce and topped with dried dried apricots .
Balsamic chicken – Roasted cornfed chicken baked with shallots and fresh garlic a rich balsamic and red wine sauce.
Crispy roasted barbary duck glazed with a orange and contreau sauce.
Crispy roasted barbary duck glazed with red wine and morello cherry sauce.
Meat
Boned out leg of lamb stuffed with exotic mushrooms, shallots and oven roasted.
Leg of lamb braised in red wine ,tyme ,rosemary and garlic and slow roasted and carved from the bone.
Roasted leg of lamb Carved and served with choice of cranberry and mint sauces.
Whole roasted ribeye roast carved.
Whole roasted sirloin carved.
Whole roasted fillet carved.
All whole roasted steaks are served with choice of peppercorn sauce ,bernaise sauce ,garlic butter or onion gravy.
Fish
Whole side of roasted salmon teriyaki topped with toasted sesame seeds.
Tuna and mushroom blintzes baked with a cream and cheese topping.
Salmon and mushroom blintzes baked with a cream and cheese topping.
Fried fish – goujons ,haddock or plaice.
Poached salmon served with a lime and mint salsa or a thai salsa.
Whole salmon stuffed with caramalised lemons , fennel leeks and herbs and baked in a foil parcel.
Whole loin of tuna marinated in Japanese yakitori sauce and served rare with a wasabi mayonnaise.
Whole loin of Cajun tuna served with a mango and chilli salsa.
Grilled tiger prawns served with a choice of peri peri or garlic butter.
Tuna lasagne
Vegatarian
Melanzane parmigiano – layers of aubergine baked in a rich tomato sauce and topped with mozzarella and parmesan and baked.
Vegatable lasagne – Roasted mediteranean vegetables in a rich tomato sauce and topped with mozzarella and parmesan and baked.
Middle eastern platter – Humus falafel balls ,pita bread ,cous and Israeli salad.
Selection of rustic handmade quiches.
Sides
Roast potatoes.
Safon rice.
Creamy mash potato.
New potatoes roasted with rosemary and garlic.
Potato dauphinoise.
Jacket potatoes.
Mini Latkas.
Bolied new poatoes with chilli and coriander.
Roated Mediteranean vegetable cous cous.
Roasted mediteranean vegetables.
Roast butternut squash and shallots.
Vegatable selection
Ratatouille
|
