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Hot and Cold Buffet

Hot Buffet

Beef Bourguignon with a creamy mashed potato

Pork Rendang slowly cooked in Thai spices and coconut milk

Steak and ale pie

Chicken cooked in a red wine, bacon and shallot sauce

Fillet of salmon with a cream and chive sauce

Vegetarian lasagne

Cold Buffet

Whole baked Scottish salmon layered with smoked salmon and king prawns with a Marie rose sauce

Home cured ham with a honey mustard glaze

Roast beef cooked pink with horseradish

Garlic and butter chicken with a Thai coconut sauce, toasted almonds, coriander and lime.

Accompaniments

Rustic breads (focaccia, olive and petit pain)

Hot buttered new potatoes and fresh mint

Mixed penne pasta salad with pesto and parmesan

Chunky coleslaw with chives

Mixed leaf salad