COLD BUFFET - CLASSIC ENGLISH SELECTION

From The Buffet

• Topside of English Beef roasted rare with Creamed Horseradish
• Individual Delice of Salmon garnished with Fine Herbs and Tiger Prawns
• Honey Baked Gammon Ham with Seed Mustard
• Vegetarian Quiche topped with Cherry Tomatoes and Melted Somerset Brie

Salad accompaniments

• Mixed Leaf Salad with Roquette and Herbs
• Potato, Lemon and Mint Salad
• Tomato, Red Onion and Basil Salad
• Waldorf Salad with Celery, Walnuts and Red Grapes

Desserts

• Selection of Cheesecakes, Tortes and Gateaux
• Fresh Fruit Salad
• Cheese Board with Biscuits, Celery and Grapes
  • Mature Cheddar
  • Stilton
  • Somerset Brie
  • Red Leicester

COLD BUFFET - MEDITERRANEAN THEME

From the Buffet

• Platter of Charcuterie including Proscuitto, Breasola, Salami and Chorizo
• Sliced Sirloin of Beef, Roasted with Rosemary and Garlic
• Breast of Chicken Grilled with Thyme and Olive Oil
• Tarte Provencale

Salad accompaniments

• Stuffed Vine Leaves and Preserved Figs
• Potato Salad with Shallots, Capers, Rosemary and Balsamic Vinegar
• Orecchiette Pasta with Marinated Olives, Roast Peppers
• Mixed Leaf Salad with Young Spinach Leaves and Parmesan shavings

Desserts

• Selection of Gateaux and Tortes
• Fresh Fruit Salad
• Cheese Board with Biscuits, Celery and Grapes
  • Brie de Meaux
  • Roquefort
  • Bowls of Creamy Mascarpone
  • Cyprus Halloumi

COLD BUFFET - TASTE OF NORTH AFRICA

From the Buffet

• Carved Leg of Lamb Baked in Moroccan Spices
• Breast of Chicken Grilled with Coriander seeds and Lemon
• Salmon in Charmoula Marinade
• Red Pepper and Coriander Falafel

Salad Accompaniments

• Lemon and Mint Tabouleh
• Spicy Bean and Chick Pea Salad
• Tomato, Spring Onion and Grilled Aubergine Salad
• Rice Salad with North African Spices, Raisins and Apricots
• Coconut, Almond and Coriander Cous Cous

Served with

• Flatbreads
• Yoghurt and Mint Sauce
• Hummus and Harrisa Dressing

Desserts

• Sticky Date and Pecan Tart
• Exotic Fruit Salad
  

COLD BUFFET – THREE COURSES

Choose one of the following starters

• Tower of Melon with Raspberry and Mint Vinaigrette
• Mushroom and Fresh Thyme Pâté served with Granary Bread
• Antipasto Platter of Cured Meats

From the Buffet

• Forerib of English Beef Roasted Rare and garnished with Fresh Asparagus Spears
• Platters of Smoked Salmon, Smoked Trout and Smoked Mackerel with Lemon and Caper Berries
• Hand Carved Honey and Clove Roasted Ham
• Vegetarian Quiche topped with Asparagus and melted Stilton
• Smoked Chicken Breast with Lemon and Tarragon Mayonnaise

Salad Accompaniments

• Speciality Leaves with Watercress and Roquette
• Salad of Artichoke Hearts, Butter Beans and Lemon Vinaigrette
• Cherry Tomato, Spring Onion and Pine Nuts
• Orzo Pasta, Black Olives and Fresh Herbs
• Potato Salad with Crème Fraîche, Rosemary and Fresh Thyme

Buffet served with

• Speciality Breads
• Caesar dressing
• Vinaigrette and Balsamic Oil

Dessert

• Dessert Selection of: Strawberry Tarts, Premium Gateaux and Tortes
• Fresh Fruit Salad
• Cheese Board with Biscuits, Celery and Grapes
  • Cornish Yarg
  • Smoked Applewood
  • Mature Stilton
  • English Goats Cheese