hot buffet main courses
chicken breast with fresh ginger, coriander, creamy turmeric sauce
chicken with mushrooms, red wine, bacon, button onions
pesto coated chicken strips, fried red onions, basil gravy
casserole of creamy smoked haddock, mussels and leek with pastry fleurons
herb roasted fillets of salmon with white wine and fennel cream sauce
seafood and potato pie - medley of white fish fillets, prawns and peas topped with mash
haggis with ‘crushed neeps and tatties’
lasagne verdi
chilli spiced beef with kidney beans
casserole of Scotch lamb, roasted roots and rosemary
tangine of lamb, sweet spices and apricots
casserole of beef, wild mushrooms and onions and puff pastry
sherry infused game stew with pulse vegetables and thyme
thai spiced slow roast pork with oriental vegetables and honey sauce
hot buffet accompaniments
dinner rolls
sliced bloomer loaves
naan bread
saffron and almond basmati rice
baby boiled potatoes with parsley butter
mustard mash
sweet and sticky braised red cabbage
caraway roasted root vegetables
panache of poached seasonal vegetables
garlic and olive oil roasted potatoes
hot buffet desserts
vanilla cream filled profiteroles smothered in chocolate sauce
salad of seasonal fruits with fresh mint
tiramisu gateau
lemon cheesecake
tangy orange tart
white and dark chocolate truffle cake
pavlova of fresh fruits and vanilla cream
strawberry tarts with fresh cream
black cherry parfait
apple and cinnamon cheesecake
summer pudding with clotted cream