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