2 Course Hot Buffet
Pan Fried Chicken Breast, Chasseur Sauce, Creamed Potatoes
Slow Cooked Pork Rib-Eye, Braised Red Cabbage, Boulanger Potatoes
Lamb Tagine, Freekeh Wheat, Roasted Vegetables, Almonds, Apricots (N)
Beef Massaman Curry, Basmati Rice, Pineapple & Mango Chutney
Traditional Fish Pie with Red Leicester & Chive Mash
Shepherd's Pie
Chicken Fricasse with Mushrooms & Leeks in a White Wine Sauce
Char Sui Glazed Pork Belly, Roasted Squash & Stir-Fried Vegetables
Beef Lasagne, Garlic Mushrooms, Parmesan Glaze
Mushroom Stroganoff, Baby Onions, Wild Rice (V)
Vegetable Katsu Curry, Jasmine Rice, Pickled Sesame Vegetables (V)
Baked Vegetables, Tomato Fondue, Potato Gnocchi, Mozzarella Glaze (V) All served with a selction of Seasonal Vegetables and Salads
Desserts
Baked New York Cheesecake, Berry Compote
Chocolate & Peacan Brownie, Poached Pear, Chantilly Cream & Raspberries (N)
Apple & Sultana Crumble Tart, Vanilla Custard
Fresh Seasonal Fruit Salad, Whipped Greek Yoghurt, Honey & Granola (N)
Dark Chocolate Mousse, Salted Caramel, Honeycomb
Buttermilk Panna Cotta, Poached Peach, Crushed Raspberries
Cherry Bakewell Tart, Amaretto Chantilly (N)
(V) Suitable for Vegetarians
(N) Contains Nuts
Variations and substitutions can be made to suit dietary requirements.