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Hot buffet menus

Hot Buffet A
roast vegetable tagine with saffron cous cous (v)
smoked haddock and prawn croquettes with wasabi crème fraiche
Normandy chicken coq au vin
potato and celeriac gratin with cherry tomatoes and smoked cheese (v)
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fruit kebabs
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freshly brewed tea & filter coffee

Hot Buffet B
potato boats with baby spinach, olives & gruyere cheese (v)
smoked haddock, salmon and leek bake
roast loin of Ayrshire pork with braised apples and thyme
Portobello mushrooms with wilted greens & caramelised shallots baked in goats cheese (v)
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double chocolate éclair
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freshly brewed tea & filter coffee

Hot Buffet C
roast pumpkin and butter bean cassoulet with vine tomatoes (v)
crispy golden salmon fishcakes with lemon aioli
Rannoch Muir venison casserole with woodland mushroom and juniper red wine sauce
mozzarella and olive polenta gratin with a tomato and garlic reduction (v)
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selection of mini cheesecakes
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freshly brewed tea & filter coffee

Hot Buffet D
Mediterranean grilled vegetable lasagne with toasted pine kernels (v)
rosemary and lemon chicken with spicy tomato and capsicum compote
Toulouse sausage with pommery mustard jus
woodland mushroom stroganoff with beetroot, tarragon and wild rice (v)
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opera chocolate torte
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freshly brewed tea & filter coffee

Hot Buffet E
chunky sweet & sour vegetables with cashew nuts (v)
oven baked cod with chorizo, chick peas and tomato sauce
Thai green curry with kaffir lime leaves and jasmine rice (v)
Normandy chicken supreme with lemon truffle butter
~
strawberry tart
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freshly brewed tea & filter coffee

All hot are buffets are served with:
steamed new potatoes with herb butter,
assorted seasonal vegetables with extra virgin olive oil
spiced lemon cous cous with toasted pumpkin seeds
selection of home baked speciality breads & butter