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