Buffet Menu
3

Asparagus Mousse served with Asparagus Tips (V)
Individual, feather light, pistachio green coloured mousse made with English asparagus,
crème fraiche, gelatine and egg white 

Followed by 

Roast Fillet of Beef with Apple and Basil Stuffing
Tender whole fillets of beef, smothered with horseradish and roasted with a
basil-scented stuffing

Rainbow Chicken Rolls
Fillets of chicken breasts rolled up with bacon, fennel, red peppers,
spinach and Mozzarella cheese

 Homemade Chicken Goujons 

Whole Poached Salmon with Homemade Mayonnaise
Whole de-boned fish dressed with cucumber scales and king prawns

 Designer Mushroom Roulade (V)
Light savoury sponge rolled with shi-take, oyster, chestnut, porcini and Portobello
 mushrooms in a creamy sauce 

Mediterranean Grilled Vegetable Terrine (V) 

Served with 

Potato Gratin Squares (V)

Avocado, Goat’s Cheese and Walnut Salad (V)

Cherry Tomato, Red Onion and Basil Salad (V)

Mixed Green Salad with Balsamic Dressing (V)

Selection of Continental Breads and Butter 

And for pudding 

Classic Vanilla Crème Brulee, Raspberry Meringue Roulade,
Chocolate Profiteroles or Lemon Tart with Crème Fraiche

 And finally 

Coffee or Tea