HOT BUFFET

OPTION 1

Plated Starter

(Please choose 1)

Chicken liver tart with chicory & pine nut salad, walnut dressing

Smoked haddock & spinach quiche with winter leaves

Ham hock terrine with gribiche sauce, apple, endive & celeriac

Poached mackerel nicoise salad

Grilled vegetable salad marinated in Lemon & basil oil (V)

Main Course

(Please choose 2)   

Mustard crusted salt beef with seasonal greens, thyme & honey roasted root vegetables & gratin dauphinoise

Tagine of lamb with labneh & chermoula, couscous & seasonal greens

Irish stew with colcannon & seasonal greens

Salmon & courgette brochettes with tomato vinaigrette and saffron couscous

Roasted mackerel fillets with coriander & lime dhal, cardamom pilaf

Roasted vegetable tagine with labneh, chermoula & couscous (V)

Dessert

(Please choose 2)

Caramelised lemon tart

Apple & blackberry crumble tart

Orange curd tart (blood oranges when in season)

OPTION 2

Plated Starter

(Please choose 1)

Tataki of tuna with soy & mustard dressed Chinese greens

Crab & winter vegetable salad with lemon, herb & mustard dressing (shaun hill)

Chinese style duck salad

Tiger prawn noodle salad

Sicilian baked courgettes with orange, pine nuts & herbs (V)

Main Course

(Please choose 2)

Roast leg of Sussex lamb with seasonal greens, thyme & honey roasted root vegetables & gratin dauphinoise

Beef bourguignon with gratin dauphinoise & seasonal greens

Duck confit with boulangere potatoes & seasonal greens

 Baked sea bass with cauliflower & hazelnut cream, roast garlic & shallots, seasonal greens

Vegetable korma with saffron & cashew pilaf (V)

Dessert

(Please choose 2)

Baked cinnamon cheese cake with roasted apples

Pannetone bread & butter pudding

Christmas stuffed baked apples with crème fraice

OPTION 3

Plated Starter

(Please choose 1)

Potato pancakes with smoked eel, bacon, beetroot & horseradish

Boudin of foie gras with brioche, grape & lime chutney

Black truffle, potato & gruyere tarts (s.clark)

Pepper crusted beef carpaccio with rocket & parmesan salad

Terrine of artichokes & oven dried tomatoes with chive oil (V)

Main Course

(Please choose 2)

Roast rib of beef with gratin dauphinoise, thyme & honey roasted root vegetables & seasonal greens

Venison casserole flavoured with Seville oranges with horseradish dumplings, gratin dauphinoise and braised red cabbage

Duck pot au feu and foie gras stuffed cabbage with fondant potatoes and pear chutney

Baked halibut and sage butter with boulangere potatoes and seasonal greens

Ravioli of leeks and truffles (V)

Dessert

(Please choose 2)

Prune & armagnac tart

Hot chocolate cake with banyuls syrup (r.cori)

Tarte tatin with calvados syrup and crème fraiche


COLD BUFFET

OPTION 1

Tomato keftedes

Thai chicken sausage rolls

Ham & green olive empanadas

Smoked haddock & spinach quiche

Roast pepper baps with parma ham, basil & mascarpone

Beef & Californian coleslaw sandwiches

Passion fruit custard with lime mousse

OPTION 2

Grilled steak foccacia with salsa verde

Home made Bagels with Smoked salmon, cream cheese & watercress

Roast beef, rocket & horseradish bundles

Pancetta, roasted red onion & gruyere tarts

Feta & roast garlic turnovers

Roast pepper baps with Parma ham, basil & mascarpone

Butterscotch tart

OPTION 3

Maison Bertaux’s cheese soufflé tart

Chicken liver & foie gras parfait on brioche with shallot chutney

Thai crab cakes with sweet chilli sauce

Grilled steak foccacia with salsa verde

Langoustine tails with its own vinaigrette

Peppered tuna & Bok choi brochettes with soy & mustard dressing

Bitter chocolate tart

With griottines cherries

All buffets come with Fresh bread, a bowl of seasonal fruit, Extra Virgin Olive oil, “juniper’s” spiced nuts & olives.