Fork Buffet Menu
Cold |
Smoked chicken salad with mango salsa, green leaf salad and new potatoes |
Cold poached salmon with a cucumber & potato salad |
Honey- baked gammon, mixed leaf salad, mustard dressing and new potatoes |
Parma ham with a plum tomato and shallot salad and baby new potatoes |
Mustard Roasted Rib of Orkney Beef with Jersey potato salad |
Savile Smoked Halibut and Salmon with dressed mixed leaves and potato salad |
Hot |
Stir-fried chicken with mixed peppers and mushrooms, egg fried rice |
Pan-fried lardons of beef, roasted shallot and black bean sauce, steamed basmati rice |
Sweet and sour pork with braised rice |
Grilled lemon sole fillets, parsley and lemon butter sauce, new potatoes and green beans |
Pan Fried Monk Fish Tails served with rice and a light creamed curry sauce |
Braised Diced Lamb served with a panache of vegetables and boiled potatoes |
Side Salads |
Mediterranean marinated roasted vegetables (red peppers, yellow peppers, courgettes and aubergines) |
Fine Green Beans tossed in toasted almonds and black sesame seeds, pickled ginger |
Radicchio and Chicory salad with roquefort and black olive crumble |
Steamed Lemon scented rice with grilled courgettes, aubergine, cherry tomatoes and pesto dressing |
Oak Leaf Salad with Borlotti Beans, shallots, parsley. lemon zest and aged balsamic dressing |
Broccoli, toasted pine nuts and sun-dried tomatoes |
Desserts |
Lavender and Elderflower Panna Cotta |
Baileys crème brulée |
Raspberry and white chocolate mousse |
Rum steeped baba |
Pineapple Tarte Tatin with black pepper ice-cream |
Ginger and Lychee Jelly |
Summer Berry Salad |