What's on the menu...

This is a selection of our current hot fork buffet menu choices

Hot Fork buffets are perfect for a more informal style of service, business lunches, or social events 

All of the dishes incorporate high-quality ingredients from our local suppliers, including, Best Butchers, The online Greengrocer MK, Camphill Bakery  

Please feel free to give us a ring and we can create the perfect menu just for you.

An additional charge will apply for bespoke menus or any additional dietary requirements. 

 

           Main Courses beef/chicken 

  • Beef Bourguignon - Local beef braised in red wine shallots fresh herbs, pancetta, and flat mushrooms
  • Tarragon chicken with double cream, mushrooms, cider, and garlic sauce 
  • chicken katsu curry with a mild coconut curry sauce served with an Asian coleslaw  
  • Spanish chicken with butter beans, fresh tomatoes, and chorizo.
  • Beef rendang with lemongrass, garlic, ginger coconut with a cucumber salad 
  • Chinese braised pork with plums, star anise, and ginger, with Chinese-style greens  
  • Stuffed portabella mushrooms with nduja, chorizo, and a parmesan breadcrumb topping
  • Greek  moussaka with lamb mince, aubergine, and sliced potatoes with a creamy bechamel  topping 
  • chili-con-carne with black beans served with sour cream, guacamole, and nachos
  • Pork and beef meatballs in a rich tomato sauce with olives and orzo pasta 

        Main course fish 

           

  • Traditional fish pie with prawns, smoked haddock, and cod with a cheese mash 
  • salmon fillets with a parmesan, cream cheese, and parsley crust with a herby lemon mayo
  • Salmon and leek filo parcels with mascarpone, lemon, and capers.
  • Fish cakes with salmon and cod  with salsa verde ( contains anchovies )
  • Penang fish curry, white fish, with red curry paste, coconut milk, mangetout, green beans ( spicy )

          Vegetarian/vegan 

  • Polenta tart with leeks and English goat cheese 
  • Aubergine parmigiana layered with sliced potatoes, passata, mozzarella, and parmesan cheese.
  • Swiss chard, spinach, leek and ricotta lasagne
  • Roasted harissa cauliflower with pickled red onions, tacos, and black beans (Vegan)
  • vegan mushroom stroganoff with Dijon mustard, paprika, and creme fraiche (vegan)

        Side dishes 

        £21 per head please choose 1 x potato or rice  , 1 x  vegetable / salad   

        £27 per head please choose 1 x potato or rice  2 x vegetables / salad  

         Side Dishes

         Creamy mashed potatoes 

         Boulangerie potatoes with onions and thyme 

         Charlotte potatoes with red wine, bay, and coriander seeds

         Oven-roasted potatoes with gremolata

         Basmati rice, or Wholegrain

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         We can also  provide a mixed bread selection with butter portions

           Vegetables/salad 

           Salad Verte, spinach, gem lettuce, herbs, croutons with a vinaigrette dressing

           Chopped salad, chickpeas, lettuce, cucumber, tomatoes, radish, feta &mint 

           Mixed tomato and mozzarella salad 

           Whole wheat cous cous with roasted tomatoes and green beans

           Braised leeks with peas 

           Steamed green beans, sugar snap peas, and mange tout

           Roasted Winter roots swede, butternut, carrots, and parsnips.

           A medley of seasonal vegetables with herb butter 

           Ratatouille with aubergine, courgette,peppers, tomatoes ( April Onwards )

      Desserts 

  •  Seasonal Fresh fruit salad in a lemon and rum syrup/vegan 
  •  Individual  poached pear pavlovas infused with cardamon syrup and chantilly cream 
  •  Basque Cheesecake with an apple and elderflower compote
  •  White chocolate pistachio cake with  a mascarpone topping
  •  Vanilla-baked cheesecake with raspberry and pomegranate sauce.
  •  Chocolate brownies with toasted pecans, with whipped cream, and fruit 
  •  Bramley apple crumble with cream / can be made vegan 
  •  Traditional sherry trifle with sponge fingers, raspberries, double cream, and custard 
  •  Buttermilk scones fruited or plain with clotted cream and strawberry conserve 
  •  Fresh fig, Greek yogurt, and almond cake, with thick Greek yogurt with honey
  •  Treacle and apple tart with a sweet shortcrust pastry and cream