Project Description

Buffet Mains

Grilled Cote be Boeuf, Sliced and Served with Rocket, Parmesan & Lemon

Poached Chinese Chicken Salad with Sesame Noodles and Tahini Dressing

Thai Beef Salad with Rice Noodles and Peanut Dressing

Grilled Daurade with Green Tahini Sauce & Pomegranate

Roast Chicken with Saffron, Hazelnuts and Honey

Farcis Nicoise (Traditional Provencal Meat Stuffed Vegetables)

Linguine with a Prawn and Feta Tomato Sauce

Indian Spice Rubbed Pork Tenderloin with Cilantro-Honey-Jalapeno Pesto and Grilled

Soy and Sesame Grilled Chicken with Spicy Cucumber & Coconut Relish

Indian Spiced Grilled Chicken Salad with Red Lentils & Coriander Yogurt Dressing

Chili Beef and Vegetable Stir-Fry with Cashew Nuts

Gnocchi in a Fennel and Sausage Ragu

Soy Glazed Grilled Salmon with Wakame Salad

Provencal Tomato & Goat Cheese Tart (v)

Thai Fish Cakes with Tomato-Cilantro Salsa and Lime Yogurt Sauce

Warm Duck Salad with Fried Goat Cheese and an Apple-Mango Chutney

Grilled Seafood, Fennel & Lime Salad

Linguine Fruitti di Mare

Grilled Steak with Heirloom Tomatoes & Toasted Spice Vinaigrette

SpicyFig - Buffet photo

Buffet Sides

Grilled Vegetable Salad with a Pesto Vinaigrette & Grilled Haloumi

Kale Salad with Cranberries, Walnuts and Feta Cheese

Aubergine, Roasted Tomato & Pine Nut Risotto

Quinoa Salad with Roasted Butternut Squash, Chickpeas and Pomegranate with a Raspberry Dressing

Middle Eastern Salad Plate with Tabouleh, Fattoush, Taramasalata & Hummus

Cinnamon Roasted Sweet Potatoes

Horseradish and Watercress Smashed Potatoes

Grilled Aubergines with Saffron Yogurt Dressing and Pomegranate

Chaing Mai Curry Noodles with Vegetables

Chargrilled Asparagus and Courgette with Manouri, Slow Roasted Tomatoes & Rocket

Peach, Prosciutto and Buffalo Mozzarella Salad with Mint

Parmesan Crusted Pumpkin Wedges

Tomato, Basil & Burrata Salad with Balsamic Glaze and Pesto Vinaigrette

SpicyFig - Buffet photo
SpicyFig - Buffet photo
SpicyFig - Buffet photo