These menus are designed to bring the choice of a buffet to the guests at their tables. Selections of dishes are supplied to each table on a variety of service ware – wooden platters, china, glass, slate etc.
This style of service is popular as it is relaxed and informal getting guests interacting over the food and providing choice.
STARTERS
Anti Pasti Platter
Salami, Carmarthen Ham, marinated boccacini mozzarella, herbed olives, sun blush tomatoes, dipping oils and breads
Seafood Platter
Smoked Chew Valley Trout, Smoked salmon and lemon prawns, horseradish cream, dressed leaves and local breads
Vegetarian Platter
Goats Cheese and caramelised nut terrine, Tabbouleh, roasted peppers, dressed rocket leaves and local breads
Tartlet Platter
Selection of warm individual tartlets including;
Smoked bacon, spinach and soft blue
Vintage Maryland Cheddar and roasted red onion
Salmon fillet, spring onion, cream and parmesan
Served with tomato compote and dressed leaves
MAIN COURSES
Lamb
Whole leg of lamb, choose your flavour from;
Lemon and rosemary, served whole to the table with garlic and parsley dressing
Dijon herb crust, served whole to the table with mustard dressing=
Middle Eastern rub, served whole to the table with cumin yoghurt
Pulled Pork
Large marinated shoulders of pork, slow roasted until soft and pulled onto platters for each table. Accompanied with selected sauces being traditional bbq, sweet chilli, chunky apple and sage, garlic and herb mayonnaise.
Chicken
Free Range Chicken, choose your flavour from;
Sea salt and olive oil crisp chicken, served portioned to your table with cream and tarragon sauce
BBQ basted chicken, served portioned to your table with tomato salsa
SIDES
We would accompany all platters with a baby leaf and herb seasonal salad.
Please select one potato dish and two further vegetable or salad dishes;
Potatoes
Sea salt, garlic and rosemary roasted mini potatoes
Goose Fat roasted potatoes
Roasted sweet potatoes
Baked potatoes with sour cream
Dauphinois Potatoes
Vegetables
Cauliflower cheese with parmesan crust
Roasted carrots, beetroot and red onion
Sautéed lemon courgettes and spinach
Smoked bacon, peas and leeks
Ratatouille
Salads;
Hand cut coleslaw
Roasted peppers and courgettes with a lemon herb dressing
Spinach, chick pea and peppers
Israeli cous cous with vegetables, herbs and feta cheese
PUDDINGS
The puddings shown are based on the same sharing format, however these can be substituted with a plated pudding detailed within our alternative menus.
Meringue;
Giant meringue, filled with soft cream and seasonal fruits, topped with the remaining meringue and further fruits and cream. Delivered to each table for one guest to serve the table – lots of fun!
Do ask for before and after photos.
Chocolate;
Rich double chocolate and nut brownies, sharing chocolate and brandy mousse, fresh raspberries and pouring cream.
Cheesecake;
Whole vanilla cheesecake served to each table with a variety of fruits and sauces to customize your own pudding!