3
Course Dinner Menu | Finger Buffet
Menu | Buffet Menu
A
Substantial Selection of Hot and Cold Canapés as
a first course
From
the Buffet Station
Hot
Roast Leg of English Lamb with Rosemary and Thyme (carved in the room)
Stir Fried Fillet of Beef with Oriental Vegetables and
Fresh Egg Noodles
Baked Sea Trout with Coriander and Fresh Lime
Wild Mushrooms and Asparagus in Crisp Puff Pastry
A
Medley of Mange Tout, Sugar Snap Peas and Fine Beans
Rosemary and Garlic Roasted New Potatoes
Cold
Breast of Suffolk Chicken with Coronation Sauce
Baked Honey Roast Ham with Peach Preserve
Cold Rare Fillet of Scottish Beef with Horseradish Sauce
Terrine of Norfolk Duck with Autumn Fruit Chutney
Terrine of Chargrilled Chicken and Roasted Peppers
Seafood
Platter to include
Scottish Lobster, Spider Crab Claws, Shrimps,
Giant Mediterranean Prawns,
Dressed Cromer Crab and Cold Poached Salmon
A
selection of Salads to include
Spicy Penne Pasta Salad
Roasted Vegetable Cous Cous
Tomato, Mozzarella & Pesto Salad
Bowls of Crispy Mixed Salad Leaves
Saffron Rice Salad
A
selection of Freshly Baked Continental Breads
From
the Pudding Table
Salad of Summer Berries with Thick Devonshire Cream
Trio of Chocolate Mousse with a Baileys Sauce
Tarte au Citron with Fresh Raspberries
Cheese
Table offering
A selection of Farmhouse Cheese with Biscuits, White Grapes and Celery
Coffee
Station
Serving fresh filter coffee, tea and infusions with home-made fudge
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