Skewers of Red Thai Chicken with a Crunchy Peanut Dip

Deep Fried Duck Spring Rolls with a Hoi Sin Sauce

Pork Skewers with a Hot Chilli Dip

Salmon Skewers Marinated in a Sweet & Spicy Sauce

* * *

From Ornate Chaffing Pans
Oriental-style Crab Cakes served with a Warming Red Chilli Dip

Teriyaki Salmon
Plump Supreme of Salmon marinated in a typical Japanese Sauce

Hot Chicken Penang
A Fusion of flavours - Coconut Milk & Chillies

Deep Fried Chicken Balls in a Sweet & Sour-style Sauce

All the above are served with Fragrant Rice

* * *

Ornate Bowls of Salads to include:

Cold Sweet & Sour Noodles with Crispy Duck flavoured with Sesame Oil Dressing
Bean Sprout Mixed Peppers with Red Onion bound in an Oyster Sauce
Aromatic Mushroom and Pepper Salad with Toasted Sesame Seeds
Crispy Tossed Salad Leaves bound in a Hot Oriental Dressing

* * *

A Selection of Feathers Desserts - to include:

Bowls of Bite-Size Fruit from Around World
Kirsch-soaked Black Forest Gateau
Fresh Strawberry & Cream Gateau
Dark Rick Decadent Fudge Gateau

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Traditional Lancashire Hotpot braised Lamb and sliced potatoes baked with Rosemary and served with Pickled Red Cabbage, Beetroot and French Crusty Bread.

Turkey a la King, prime piece of turkey cooked in a cream, wine and pepper sauce, served with Pilaff Rice

Mushroom Stroganoff, flavoured with a Hint of Garlic and Paprika, flamed in brandy.

All the above served with Pilaff Rice, Mini Baked Potatoes served with chilli beans or grated cheese and onion with sour cream, and Twisted Sesame Bread Rolls

*****

A Selection of salads to include:

Waldorf Salad garnished with walnuts
Pasta salad bound in a tuna and lime dressing
Mixed Bitter Leaf salad dressed with Balsamic Vinegar and Olive Oil

*****

A selection of desserts to include:

Traditional Sherry Trifle
Fresh Italian fruit salad finished with Strega
Mini profiteroles with a dark chocolate sauce

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Ornate Bowls of Prawns, Pasta and Dill Mayonnaise

Deep Fried Salmon Sticks accompanied by a Caper Sauce

Roasted Vegetable Tarte Wedges flavoured with Fresh Garden Herbs

Tomato Wraps filled with Spicy Bang Bang Chicken

Ornate Chaffing Pans filled with Casserole of Lamb Tagine

Flavoured with plump sun-ripened Apricots accompanied by spiced Cous Cous

OR

Tomato and Mozzarella Tortellini bound in a Basil Sauce

Warm Garlic Mushroom Tartlets

* * * * *

A Selection of Mouth-watering Salads to include:

Cherry Tomato, Feta Cheese and Olive Salad
Sweet and Sour Noodles
Italian Bitter Leaf Salad bound in an Italian Dressing
Provencal Bean Salad with a hint of Coriander

* * * * *

A Selection of Tiered Desserts to include:

Mississippi Mud Pie
Mountains of Profiteroles
Chocolate Orlando Fudge Cake
Blackcurrant Cheese Cake
Traditional Apple Pie

All Served with Dairy Cream

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This Buffet Menu will create a perfect end to a Conference Or An Effective and Pleasurable Start to the Evening Event

Mesquite Style Flavoured Drumsticks Blackened with a Garlic and Chive Dip  

Tomato Wraps Filled with Lime Tuna and Mayonnaise

Roasted Vegetable Mediterranean Tarte

Served from Ornate Chaffing Pans
Darne of Fresh Salmon Accompanied by Tagliatelli
In a Light Cream and Wine Sauce Flavoured with Fresh Dill

Sweet & Sour Ho Po Chicken Finished with Fresh Chives

All Served with Fragmented Wild Rice

The Above Served with Mountains of Spiced Fries Dusted with Rock Salt

Accompanied by a Mouth Watering Salad to Include

Fresh Garden Salad bound in a Balsamic and Olive Oil Dressing

Tomato and Mozzarella Cheese with Fresh Basil Pesto

Pasta with Roasted Garlic and Mushroom and Shredded Duck in a Light Hoi Sin Sauce

A Selection of Mouth Watering Sweets to Include

Death by Bark Chocolate Gateau
Raspberry and Frangipani Flan
Between the Sheets Gateau
Tropical Lemon Lush
Orange and Ginger Gateau
Apple Cinnamon Tarte