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
Vegetables
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

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


