Fork Buffets

Cold fork buffet

Balsamic glazed supreme of chicken served with roasted italian vegetables, rocket pesto and shavings of parmesan

and

Freshly poached salmon with a light lemon and chive mayonnaise

French bread and butter

Chef's potato salad

Mixed leaf salad, Dijon vinaigrette

followed by

Champagne and strawberry cheesecake, red berry compote and creme fraiche

Hot fork buffet

Peppered beef in grainy mustard and horseradish creme fraiche

or

Chicken Normande with apples, cider and fresh thyme

French bread and butter

Crusted new potatoes with sea salt and chives

Seasonal vegetables

followed by

Tart au Citron with fresh berries and cream