Finger buffet menu 1

Tuna mousse with chives.
Smoked salmon with cream cheese with lemon & dill.
Crispy bacon and avocado served in a light pasty basket
Mini antipasto served on granary crostini.
Crostini with tapenade, mozzarella and cherry tomatoes (v)
Feta, olive and thyme tartlets (v)

Delicious selection of bite size canapés, including mini meringues, ginger cubes, selection of chocolates.

Finger buffet menu2

Chilli & garlic tiger prawns with a sweet pepper dip.
Smoked trout mousse in smoked salmon parcels.
Coconut & lime marinated chicken & a sweet chilli dip.
Asparagus wrapped in parma ham.
Individual jalapeno pizzas garnished with olives (v)
Caramelised red onion and goats cheese mini tarts (v)
 

Selection of sweet treats and bite size delights garnished with seasonal berries.

Finger buffet menu 3

King prawns cooked with lemon, garlic and parsley served with tomato mayonnaise.
Oriental poached salmon skewers with a light lime and dill dip.
Char-grilled chicken skewers coated in a light peanut sauce served with a sweet satay dip.
Chorizo sausage with a chive mash.
Bruchetta of cream cheese, roasted sweet peppers and pine nuts (v)
Crostini topped with aubergine tapenade, sliced cherry tomatoes and black olives (v)

Selection of sweet treats to include fresh fruit tartlets, lime meringues.

Finger buffet menu 4

Brochette of scallops, parma ham, cherry tomatoes.
Brochette of chicken, roast peppers and red onion.
Thai Tiger Prawns.
Spinach & feta crostini.
Vegetable brochette.
Tomato and Red Pepper Frittata.

White and Dark Chocolate Dipped Strawberries.

Buffet menu 1

Antipasto platter, with a selection of cold meats, olives, artichokes, roasted peppers and sundried tomatoes.
Wild rice salad with mushrooms and walnuts.
Potato salad with French mayonnaise dressing.
Tomato salad with chives.
Mixed green salad.
Bread rolls and butters.

Mixed fruit salad served with cream.

Buffet menu 2

Cajun blacken salmon fillets served with a lime crème fraȋche sauce and garnished with lemon and lime.
Salad of continental leaves with artichokes and pepper, served with a balsamic dressing.
New potato salad with a minted yoghurt dressing.

Meringues baskets with mixed berries served with raspberry coulis and fresh cream.

Buffet menu 3

Kebabs of fish marinated in garlic and lemon served with a lemon and lime sauce
Mixed leaf salad with cherry tomatoes, parmesan and caramelized baby onions drizzled with a balsamic dressing
Flavoured tabouleh salad with chopped tomatoes and cucumber served on chicory leaves
Salad of sliced plum tomatoes and chopped basil with balsamic vinaigrette

Cheese platter with a selection of cheese, radishes, celery, grapes and biscuits.

Buffet menu 4 -Vegetarian

Individual caramelised red onion and goats cheese tarts
Broccoli and cheese quiche.
Fresh leaf salad with artichoke, cherry tomatoes and cucumber strips with wholegrain mustard vinaigrette.
Couscous topped with fresh chopped tomatoes, cucumber, black olives and basil tossed in olive oil and balsamic vinegar.

Tropical sliced fruit arranged on large platters served with a raspberry coulis and fresh cream.