Katherine Simcock Catering image

 

BUFFET MENUS

The menus below are examples. We can mix and match across the all the different menus and add other dishes at your request.
Our pudding menu included here can alsobe added to any other menu.

For more information or a quote for your party please ring Katherine on 07833 191218 or EMAIL

Hot & Cold Buffet

greek salad
photo: Stephen Hodgetts


Home Baked Ham
Served with home-made red currant jelly

Chicken in Green Sauce
Chicken pieces bound in a spinach, watercress and parsley sauce

Lentil & Courgette Bake (V)
Creamy courgette dice encased in lentil based ‘pastry’. Served Warm

Cheese & Onion Pie (V)
White onions cooked in butter until they have melted, combined with mature cheddar cheese. Short Pastry.

Hot buttered potatoes

Mixed Leaf Caesar Salad

Roast Vegetable & Cous Cous Salad

Bread Selection Basket.

 

Cold Buffet

mixed salads
photo: Stephen Hodgetts


Fresh Whole Dressed Salmon
Presented on a lemon mayonnais

Glazed Ham
Served with red-currant jelly

Rare Roast Beef
Horseradish Sauce

Thick Onion Tart
Onions cooked in butter until they’ve melted, mixed with a thick mature cheddar sauce and baked in a short pastry case.

Mustard Seed Potatoes
Small potatoes bound in a mustard/oil dressing

Mixed Leaf Caesar Salad
Leaves, cucumber, spring onion, boiled egg, crunchy croutons – dressed at the last minute.

Bean & Pepper Salad
Crunchy Coleslaw
Bread Selection Basket

Hot Buffet – Curry Themed

lamb korma

Poppadums
Home-made using chick pea flour, nigella seeds and seasoning and served with Home-made lime pickle, Aubergine Chutney & Mango Chutney

Lamb Korma

Chick Pea and Spinach Curry

Coconut Vegetable Curry

Basmati Rice

Bombat Potatoes

Naan Bread

Yoghurt Raita – sweet and sour

Hot Vegetarian Buffet

spanakopita

 

Spinach and Cheese Pie – (Spanakopita)
A present from Greece …. Spinach and cheeses in filo pastry

Brazil Nut Roast
Tomato and onion sauce

Roast Root Veg

Hot buttered new potatoes

Cauliflower Cheese

 

 


Cold Vegetarian Buffet

cold vegetarian buffet
photo: Stephen Hodgetts

A Selection of Quiches
Anglo French – Reblochon and Cheddar Cheese with a hint of onion
Mushroom & Onion
Stilton & Cherry Tomato

Nut Roast
A variety of nuts, mixed with cooked onions and breadcrumbs, seasoned and baked as a loaf. Served with home-made chutney

Feta Cheesecake
Crisp crumb & parmesan base; feta, cream cheese, spring onion and herb topping

NOT Sausage Rolls
Puy Lentil and cheese savouries, home-made flaky pastry.

Mushroom Pate served with crunchy toasts.

Mustard Seed Potatoes
Small salad potatoes, bound in a mustard/oil dressing

Waldorf Salad
Celery, Walnuts and Apple Pieces bound in mayonnaise

Mixed Salad

Puddings

meringue and toffe sauce
photo: Stephen Hodgetts

Chocolate Roulade
Chocolate sponge, chocolate mousse and fresh whipped cream – all rolled up.

Lemon Tart
Short pastry case housing a refreshing and tangy set filling.

Very Sherry Trifle (vegetarian – no gelatine used).
Fruit pieces set in sherry jelly and sponge base, topped with custard and vanilla cream.

Key Lime Pie
Ginger biscuit crumb base with a sharp lime filling, topped with fresh cream and dark chocolate pieces.

Tiramisu (contains raw egg)
A delicious Italian dessert, a combination of sweetened mascarpone, coffee liqueur, coffee soaked sponge fingers, eggs.

Cheese board
A selection of local and not so local cheeses, from The Old Cheese Shop in Hartington.

Fresh Fruit Salad
Any number of fresh fruit pieces in a sugar syrup

Chocolate Profiteroles
Choux pastry buns filled with pastry cream and covered in chocolate sauce (or butterscotch sauce).

Steamed syrup pudding
Surely a queen of puddings. Served with custard, or cream.