Premiere Hot Buffet Menu

Fresh Baked Cod with a Lemon Zest and Herb Crust
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Norfolk Turkey a la Diable, Braised in a Rich and Tangy Jus
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Vegetarian Lasagne in a Tomato Provencal Sauce, topped with a Rich Cheese Sauce
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Fettucine Pasta Salad with Roasted Red Pepper and Spanish Onion
Tossed Mixed Leaf Salad with Honey and Mustard Dressing
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Vanilla Cheesecake served with a Red Berry Compote
Fresh Fruit Salad and Cream
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Fresh Bread and Butter
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Tea and Coffee

Slow-cooked Moroccan Lamb Tagine with Chick Peas and African Spices
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Spiced Squash and Vegetable Stew with Roasted Pepper Harissa
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Chargrilled Piri-Piri Chicken Skewers
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Coriander and Pomegranate Cous Cous
Green Salad with Mixed Leaves, Cucumber, Cherry Tomatoes House Dressing
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Sweet Honey and Pistachio Syrup Cake
Tropical Fruit Salad with Berry Coulis
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Fresh Bread and Butter
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Tea and Coffee

Italian Beef Lasagne layered with Slow-cooked Ragu, Provencal Tomato Sauce and Béchamel
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Chicken Breast baked in a Rich Provencal Tomato sauce with Red Peppers
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Cannelloni Pasta filled with a Creamy Spinach and Ricotta filling, baked in Tomato Sauce
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Poached Scottish Salmon Terrine wrapped in Smoked Salmon, with Fresh Dill and Lemon
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New Potato Salad with Bacon, Egg and Chives
Layered sliced Tomatoes, Red Onion and Basil Salad
Three Bean Salad with Italian Herbs and Virgin Olive Oil
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Belgian Chocolate Truffle Mousse topped with Raspberries
Fresh British Strawberries and Cream
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Fresh Bread and Butter
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Tea and Coffee

French Coq au Vin: Slow cooked Chicken in Red Wine Sauce
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Baked Ratatouille topped with a Lemon and Herb Crumb
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Salmon en Croute: Salmon baked with Spinach and Ricotta, encased in Puff Pastry
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Sliced Potato Gratin
Mixed Green Salad with a French Dressing
French Bean Salad
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Tart au Citron: Sharp Lemon Curd Tart served with Whipped Cream
Crème Brulee Cheesecake with Raspberry Coulis
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Fresh Bread and Butter
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Tea and Coffee