Emily Botham

tel: 0191 209 4325, mob: 07798 542873 info@emilybotham.com

Cold fork buffet menu ideas

Menu one

Seared teriyaki fillet beef with coriander and radish.

Flaked salmon, asparagus and quails eggs with crispy croutons and Caesar dressing.

Sticky sesame glazed chicken with crispy oriental vegetables.

Fresh green salad.

Roast new potatoes with rosemary and rock salt or new potatoes the minted butter.

Warm Italian breads.

Menu two

Teriyaki style salmon with pickles cucumber and tangy lemon mayo.

Thai style chicken with crispy oriental vegetables.

Fresh green salad.

Roast new potatoes with rosemary and rock salt or new potatoes the minted butter.

Warm Italian breads.

Menu three

Poached salmon parcels with smoked salmon, prawns and dill and lemon mayonnaise.

Spiced creamed chicken with toasted almond and grapes.

Fresh green salad.

Roast new potatoes with rosemary and rock salt or new potatoes the minted butter.

Warm Italian breads.

Menu four

Smoked salmon and spinach roulade with a lemon hollandaise.

Honey glazed ham.

Fresh green salad.

Roast new potatoes with rosemary and rock salt or new potatoes the minted butter.

Warm Italian breads.

Menu five

Salmon fillets with a pesto, parmesan and pinenut crust.

Chicken breast stuffed with sausage meat and pistachio wrapped in pancetta and sliced.

Fresh green salad.

Roast new potatoes with rosemary and rock salt or new potatoes the minted butter.

Warm Italian breads.

Here are some salad ideas of which I suggest you select two from the following to go with either menu one, two, three, four or five.

Broad beans, crispy pancetta and pine nut salad.

Roast asparagus, artichoke and fennel salad.

Peach, mozzarella and rocket and pine nut salad.

Water melon, feta and black olive salad with red onion dressing.

Roast vine tomatoes infused with garlic and extra virgin olive oil.

Sunblushed, plum and beef tomato, mozzarella salad

Roast beetroot with a wholegrain mustard and chive mayo.

Cucumber, asparagus and black olive salad with a French dressing.

Baby spinach gorgonzola, walnut and pear salad.

Pea, pinenut, parmesan and pesto pasta salad.

Pomegranate, pistachio and lemon cous cous.

Menus

tel: 0191 209 4325 | mob: 078666 35298 | email: info@emilybotham.com
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