| BEGINNINGS |
Goat’s cheese and red onion tart laid on mixed leave salad
with a raspberry dressing. |
Assorted warm rolls and Breads
|
|
| MIDDLES |
Dressed Whole Salmon garnished with
Prawns and strawberries |
Whole Roasted local turkey with Cranberries |
Coronation Chicken with
Mangos and Apricots |
Roasted Ribs of English Beef with Horseradish sauce |
Filo roulade filled lemon Cous Cous and
Tomato vegetables wrapped in Filo Pastry (vegetarian) |
(Staff to carve the buffet)
|
|
| VEGETARIAN |
Mozzarella and tomato rolls |
Vegetarian baked rolls |
Hot-minted new potato
|
|
| SALADS |
| Assorted mixed bean with feta cheese salad |
Celery, apple and fresh orange salad
|
Cous Cous Salad with lemon and tarragon |
| American Caesar Salad |
Tomato and mozzarella salad |
| Five Lettuce Salads |
|
| ENDINGS |
Lemon and lime tart with crunchy topping laid on mint Cream
|
| Rich Chocolate Torte with Vanilla Cream |
| English Cheeses and Grapes, Celery and water biscuits with homemade tomato chutney |
|
| THE FINAL ACT |
Cafeterias of Coffee with Chocolate Mints |
