Premiere Hot Buffets
Option 1
Fresh baked cod with a lemon zest and herb crust
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Chicken ala king chicken breast sautéed with peppers and cream finished with tarragon
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Vegetarian lasagne in a tomato provencal sauce, topped with a rich cheese sauce
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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
Price £37.00 + VAT
Option 2
Slow-cooked Moroccan lamb tagine with chickpeas and African spices DF/GF
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Spiced squash and vegetable stew with roasted pepper harissa vegan DF/GF
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Chargrilled piri-piri chicken pieces DF/GF
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Sweet honey and pistachio syrup cake tropical fruit salad with berry coulis
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Moroccan flatbreads
Price £37.00 + VAT
Option 3
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 GF/DF
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Traditional aubergine parmigiana finished with parmesan cheese
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New potato salad with chives GF/DF
Layered sliced tomatoes, red onion and basil salad GF/DF
Three bean salad with Italian herbs and virgin olive oil GF/DF
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Belgian chocolate truffle mousse topped with raspberries fresh British strawberries and cream
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Fresh bread and butter
Price £39.60 + VAT
Option 4
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 brulée cheesecake with raspberry coulis
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Fresh bread and butter
Price £39.60 + VAT
* (DF) Dairy free
* (GF) Gluten free
Staff Charges
0 – 74 guests - £180.00 + VAT
75 – 99 guests - £270.00 + VAT
100 + guests - £360.00 + VAT
Our Hot Buffet Menus include disposable plates and cutlery. Please enquire for real crockery and cutlery. Our hot food will be delivered in insulated hot boxes, and cold food displayed on serving platters. We can also provide chafing dishes for your buffet where required.
