Menus . Buffet



	Finger-Fork Buffet Ornate Bowls of Coronation Chicken bound in creamy Coconut Mayonnaise Light Fresh Salmon en croute carved in the room and served with a Crème Fraiche and Pink Peppercorn Sauce Spinach Wraps filled with Lime and Tuna Salsa served in ornate Chaffing Pans * * * * * Hot Dishes to consist of: Roasted Vegetable and Beef Lasagne topped with creamy cheese topping Spinach and Ricotta Cannelloni coated in a Béchamel Sauce Dolce latté and Red Onion Tarte Wedges Accompanied by a selection of salads, to include: Twisted Pasta Shells bound in a light Tuscan Dressing Italian Bitter Leaf Salad tossed in a Balsamic Dressing New Season's Potatoes bound a Mustard Sauce * * * * * A Selection of Mouth-Watering Sweets to include: The Ultimate Chocolate Gateau Louisiana Lemon Lush Gateau Raspberry and Frangipan Flan Traditional English Sherry Trifle Bowls of Thai-Style Fruit Salad All served with Dairy Cream ...................................................................................... Thai Chicken Wings in a Spiced Coconut Milk with Rocket Leaves King Prawns Brochette marinated in Lime Juice, on a Bed of Leeks Roast Vine Tomato Salad with Goats Cheese Crostini *** Fillet of Cod seared on one side with a Coriander Pesto Pan Fried breast of Chicken served with Ratatouille and a Chive Cheese Sauce Ravioli filled with Wild Mushrooms, served with Garlic And Tomato sauce * Dessert White Chocolate Croquant with a Coffee Anglaise Cream Tear Drop of Blackcurrant Bavarois, with a Pistachio Coulis Pear and Caramel Bavarois with a Raspberry Coulis ...................................................................................... Hot and Cold Buffet Tomato wraps served with cream cheese and Prawns Tuscan spiced Beans Vegetable Asian Pakras served with a Mango Dip * Spinach and Feta cheese Goujons Sautéed beef Stroganoff Finished in A rich sour Cream And Paprika Sauce Peking stir-fried Vegetables cooked in A Fiery Hot sauce All served with Pilaff Rice Creamy Coleslaw Spiced Vegetable Cous Cous Bitter Leaf Garden Salad * Dessert Belgian Apple Slice Death by Chocolate Gateau ...................................................................................... Hot and Cold Buffet Menus Dolce latté and roasted onion Torte Spinach Wraps stuffed with Cucumber and Tuna Coronation Chicken Italian Pizza wedges with a mango dip A succulent Lamb tagline Slowly cooked in a spicy apricot Sauce served with Flat Breads * Mushroom Balti pan fried Mushrooms cooked with Eastern Spices And finished with a Spinach and Cream Sauce Both served with Pilaff Rice * Bowls of Candied Coleslaw Garden Leaves with Rocket and Red Chard New Mustard Potatoes *** Apple Slab Cake Chocolate Fudge Gateau Porfiteroles and Cream