Light finger buffet menu – spring/summer 2020
A selection of speciality breads, rolls or wraps filled with a range of meat, fish and vegetarian choices, accompanied by one Farm, one Sea, and one Soil option*.
- Tamarin-glazed pork skewer with crushed peanuts and sesame seeds
- Korean fired turkey patties on gochujang cheese croute
- Seared sirloin of beef with mushroom and watercress duxelle
- Cajun chicken kebab with watermelon and peach salsa
- Smoked salmon, avocado and asparagus filo tart
- Thai fish cake with sweet chilli and ginger dip
- Tempura prawns with soy, spring onion and maple sauce
- Crab and chervil rice ball with saffron aioli
- Moroccan-style chickpea cakes with tomato and orange salsa (Vegan)
- Caramelised leeks on toast with romesco (Vegan)
- Chargrilled tofu with satay sauce (Vegan)
- Carrot and caraway crostini (Vegan)
- Lemon, oregano, garlic and cumin roast potatoes (Vegan)
- Mushroom arancini with pesto (V)
- Asparagus, sun-touched tomato and feta cheese frittata (V)
- Goats cheese and broccoli parcel with blue cheese dip (V)
- Mini dessert and fresh fruit platter
- Filtered still and sparkling water
- Freshly squeezed orange juice
- Freshly filtered coffee and tea selection
* Groups of over 10 will be asked to select one from each category (Farm, Sea, Soil). Groups of 10 or under will be served Chef’s choice.
Served to your meeting room or breakout space.