Hot Fork Buffets
Hot Fork Buffet 1
- Beef braised in cream, paprika, nutmeg and finished with brandy.
- Chicken cooked in red wine with chervil, tarragon and tomatoes. Vegetable lasagna.
- Coriander, lime and onion couscous
- Tossed salad of mixed leaves cucumber, tomato and vinaigrette
- Individual sherry trifles of sherry syrup, soft fruits and cream and custard.
Hot Fork Buffet 2
- Chicken cooked in coconut milk, lemon grass, chillies, red peppers, and flavoured with basil.
- Lamb braised with rosemary, apricots and white wine.
- Pasta penne baked in a tomato and mixed herb sauce glazed with cheese.
- Braised spiced rice
- Sauté baby corn in garlic butter
- Individual chocolate and orange mousse.
Hot Fork Buffet 3
- Braised salmon in cream sauce with cherry tomatoes and basil. Beef cooked in red wine with mushrooms, tomatoes and peppers. Mushroom tagletalia in a cream of and tarragon sauce.
- Garlic roasted new potatoes
- Sauté courgettes in olive oil
- Strawberry and Champagne Roulade
Hot Fork Buffet 4
- Pork braised in cream, mushrooms and apple finished with cider and oregano.
- Mixed spice lamb, pineapple and garlic braised in a honey and pepper sauce.
- Peppers filled with cous cous tomatoes and cheese.
- Turmeric rice baked with mixed herbs
- Peppers and aubergines cooked with tomatoes and courgettes
- Toffee and Apple Meringue Roulade
