2009 FINGER BUFFET MENUS
Our Finger Buffet menus have been created with an emphasis on healthy eating, avoiding fried food and using lower fat and salt ingredients

MENU 1a
A selection of freshly made sandwiches on wholemeal bread
Mixed Savoury Tortilla Wraps
Mixed Mediterranean Bruschetta
Vegetable Parkora
Red Thai Chicken Skewers
Spinach and Feta Tarts
Crispy Salmon Brochettes
Tortilla Chips with Dips
Baskets of fresh fruit

~oOo~

MENU 2a
A selection of freshly made sandwiches on wholemeal bread
Mixed Savoury Tortilla Wraps
Mixed Mediterranean Bruschetta
Scrumpy Pie
Sundried Tomato Quiche
Cajun Chicken Fillets
Mixed Vegetable Kebabs
Mini Stonebaked Pizza
Lamb and Maple Skewers
Baskets of fresh fruit

***

Assorted Cheesecakes*
 
Or

A selection of bite size cakes*

*your choice of dessert would be required prior to the
date of your event

2009 FORK BUFFET MENUS
All of our Fork Buffet menus have been created with an emphasis on healthy eating, avoiding fried food and using lower fat and salt ingredients

(these menus can be served as standing fork buffets)

MENU 1b
Roasted Chicken Kebabs
Skewered chicken breast oven roasted
Served with a ratatouille of Mediterranean vegetables

Or

Mushroom Ravioli
Pasta pockets filled with mushrooms topped with sautéed wild mushroom in herbs and garlic with a roasted shallot and balsamic dressing

Served with

Mixed leaf salad
Seasoned potato wedges

~oOo~

Assorted Low Fat Cheesecakes

Or

Platter of Sliced Fresh Fruit
Served with cream

~oOo~

MENU 2b
Steamed Fillet of Salmon
Steamed fillet of salmon served with a lemon and caper butter sauce

Or

Feta Cheese and Spinach Filo Pie
Layers of filo pastry with feta cheese and spinach, leeks and courgettes baked till golden brown

Served with

Herb glazed new potatoes
Mixed leaf salad
Lemon and mint yoghurt

~oOo~

Passion Fruit and Orange Mousse

Or

Platter of Sliced Fresh Fruit
Served with cream

2008 SEATED LUNCH MENUS
Please select either a starter or dessert from the following menus to make your 2 course seated lunch menu

MENU (1)
Cream of Tomato and Artichoke Soup
A creamed soup made from fresh plum and sunblush tomatoes, garnished with fine strips of artichokes
**
Stuffed Breast of Chicken
A succulent breast of chicken stuffed with white stilton and apricot cheese and wrapped in smoked bacon, served with a white wine and tarragon sauce
Accompanied by market fresh seasonal vegetables and potatoes
**
Marbled White and Dark Chocolate Torte
Served with a chocolate sauce and garnished with seasonal fruits
**
Freshly brewed coffee and Armouries mints

MENU (2)
Green Pea and Mint Soup
Served with crème fraiche and crusty bread
**
Basil and Parmesan Crusted Cod
Prime cod fillet topped with a basil and parmesan crust, served with a creamy lemon and lime sauce
Accompanied by market fresh seasonal vegetables and potatoes
**
Tiramisu Tower
Served with a bailey’s cream and chocolate cigarillos
**
Freshly brewed coffee and Armouries mints