Buffet Menus

Buckingham Buffet      

Choose two cold options, two salad, three hot dishes, one vegetable option and two desserts from the following:

Cold selection

- Mediterranean style vegetable platters

- Smoked Atlantic salmon

- Rare roast sirloin of beef with horseradish cream

- Seafood pasta with cherry tomato

- Honey glazed ham with Dijon mustard

- Smoked chicken with semi diced tomato, basil and pesto sauce

Salads

- Greek salad

- Caesar salad

- Thai beef salad

- Beetroot and egg salad

- Italian pasta salad with Parmesan cheese

- Green bean salad with bocconcini cheese and cheery tomato

- Curry noodle salad

- Shredded breast of chicken with Avocado and bacon

- Smoked salmon with caper red onion and mesclun, dill dressing

 

Hot selection

- Premium Portland porterhouse roasted with pepper and rosemary

- Pan fried calamari with spring onion, garlic, calcium and chili

- Baby veal schnitzel with grilled mushrooms

- Sautéed pork with black pepper and onion

- French chicken and vegetable casserole

- Freshly baked homemade lasagna

- Roast leg of lamb and herb flavoured jus

- Spinach and ricotta ravioli in an Italian tomato and basil sauce

- Singapore stir fried chicken and bokchoy in a sweet chili sauce

- Homemade pumpkin cannelloni baked with Napoli sauce and mozzarella  

- Wild mushroom Filo parcel with Feta and spinach

- Oven roasted salmon with sweet chili pesto sauce

- Beef stroganoff, slowly cooked fillet of beef with mushrooms, onions, gherkins and sour cream

Accompaniments

- Stir fried or steamed vegetables

- Garlic and rosemary chat potatoes

- Baked pumpkin

- Braised cabbaged with seeded mustard

- Cauliflower gratin

- Char grilled sweet corn

Dessert selection

- Seasonal fresh fruit salad with whipped cream

- Swiss chocolate mousse

- Pavlova with berries

- Flourless chocolate cake

- Warm apple crumble and cream

- Tiramisu – coffee flavoured Italian sponge, mascarpone, cream and kahlua

- Passion fruit tart

- New York cheese cake

- Sticky date pudding

 

* minimum 30 people