2 Course Hot Buffet 

 

Mains 

Mains 

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. 
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