6. Buffet Main Courses

BUFFET MAIN COURSES @ £11.25

Please select one dish from section one, one dish from section two and a dessert from section three. These lunches are based on a minimum of 10 attendees.

All buffet menus are accompanied by a selection of salads and our own home-made bread (W)

Dietary key: (W) contains wheat, (V) vegetarian, (D) contains dairy, (N) contains nuts

Section one – Hot meat/fish dishes

A. Thai red chicken curry, fragrant jasmine rice, cucumber and mint yoghurt salad, poppadums (W,D,N)

B. Steak and ale stew, horseradish dumplings, grain mustard mash (W,D)

C. Steamed salmon, bok choi and salsa verde

D. Baked tuna on braised borlotti beans with tomato and basil relish

E. Shepherd’s pie with sweet potato crust (D)

F. Char-grilled salmon, couscous (W), feta  salad (D), lemon aioli

Section two – Hot vegetarian dishes

G. Golden bake ricotta and spinach cannelloni, red pepper and tomato pesto (W,D,V)

H. Caramelized onion tartlets with goats cheese & thyme (W,D,V)

I. Mushroom ragout with polenta (W,D,V)

J. Roast pumpkin, feta and rocket penne pasta (W,D)

Section three – Desserts

K. Raspberry cranachan- a traditional Scottish dessert with oatmeal, cream and fresh raspberries (D)

L. Mulled wine trifle with pears and red grapes (W,D)

M. Gypsy tart with mixed berry compote- a traditional English favourite with evaporated milk (W,D)

N. Cut fresh fruit

O. Selection of British cheeses with wheat biscuits & dried fruit (W,D)

P. Chocolate and rum mousse, amaretti biscuit (W,D)

Q. Tiramisu (W,D)

R. Banoffee pie (W,D)

This is an example of what is on offer. Please contact Hospitality at: hospitality-osp@artizian.co.uk for alternative suggestions.