BUFFETS & SALADS

THE MAIN EVENT:

• Local Hog Roast with Homemade Apple Sauce and Fresh Artisan Breads

• Free Range Chicken in Lightly Curried Greek Yoghurt with Fresh Mango and Diced Cucumber

• Leek and Blue Cheese Quiche with Toasted Walnuts

• Seared Tuna Nicoise Served alongside Burford Brown Eggs, Green Beans and New Potatoes

• Salmon Fillets marinated in Herbs and Served with Chive and Lemon Crème Fraiche

• Ram Roast of Local Lamb with a Minted Pomegranate Yoghurt and Fresh Stone Baked Breads

• Lamb Tagine Slow Cooked with Apricots, Prunes and Dates

• Fish pie with King Prawns, Salmon and Cod in a Garlic and White Wine Sauce with Puff Pastry topping

• Chicken and Ham Hock in a Rich Cream Sauce with a Crunchy, Herb and Cheese Crumble Topping

• Thai Beef Served on Macerated Asian Vegetables with a Thai Basil Dressing

• Whole Chickens Cooked with Saffron, Lemon and Hazelnuts

• Fish Platters of Hot Smoked Salmon, Smoked Trout, Garlic Prawns and Crayfish in Bloody Mary Sauce

• Slow cooked Beef Bourguignon with Chestnut Mushrooms, Thyme and Smoked Pancetta Lardons

• Chicken and Chorizo slow cooked in a Rich Tomato and Smoked Paprika Ragu

• Griddled Chicken Breasts with Parmesan, Herbs, Croutons and Pancetta Lardons

• Sun Blushed Tomato, Chive and Goats Cheese Quiche

• Skewers of Salmon in Teriyaki with a Wasabi Mayonnaise

ON THE TABLE:

• Giant Couscous with Roasted Mediterranean Vegetables, Olives and a Harissa and Basil Dressing

• Sweet Potato and Potato Garlic and Thyme Dauphinoise

• Braised Puy Lentils with Sweet Onions, Roasted Butternut Squash and Toasted Pecans

• Charred Broccoli with Shallots, Chilli and Garlic

• Medley of Green Beans with Orange, Chives and Toasted Hazelnuts

• Quinoa with Roasted Carrots, Cranberries, Rockets and Almonds

• Tomato, Sun-Blushed Tomatoes and Boccoccini with Basil and Chives

• New Potatoes Bound in Fresh Basil Pesto and Toasted Pine Nuts and Quails Eggs

• Greek Style Salad of Green Beans, Tomatoes, Red Onion, Olives and Feta Cheese with Oregano

• Green Beans and Mange Tout in Hazelnut Oil with Toasted Hazelnut and Orange

• Roasted butternut Squash with Rocket, Spinach, Beetroot and Flaked Almonds

• Courgettes, Asparagus, Slow Roasted Tomato an Fresh Tomato with Honey and Herb Dressing

• Summer Vegetables in a Pesto with Cubed Goats Cheese

• Bulgar Wheat with Diced Cucumber, Concass Tomato, Parsley and Mint

• Griddled Sweet Potato with Rocket and Toasted Mixed Seeds

• Chickpea, Hazelnut, Quinoa and Blue Cheese

• Pearled Spelt Barley, Garden Peas, Asparagus, Broad Beans and Mixed Herbs with Diced Manchego

• Quinoa and Lentils with Cumin Roasted Cauliflower, Herbs and Feta Cheese

• Classic Caesar Salad with Baby Leaves, Crisp Baby Gem Lettuce, Parmesan, Ciabatta Croutons and Quails Eggs

• Chargrilled Asparagus, Courgette Ribbons, Baby Courgette, Marinated Artichoke and Slow Roasted Tomatoes and Feta

• Shredded Carrots, Cabbage, Red Cabbage, Spring Onion, Mango and Macadamia Nuts in a Maple, Sesame and Lime Dressing With Mint and Coriander

• Green Beans, Sugar Snap Peas, Feta and Fig Salad