Sushi working lunch

• Seared tuna with lime crust
• Chilli spiced prawns with shredded vegetable in a rice paper roll
• Crab, mango and coriander omelette rolls
• California rolls inside out
• Selection of fish nigiri
• Vegetarian maki

Finger buffet

• Foccacia bread pressed with Parma ham, roasted peppers, pesto, basil leaves and mozzarella
• Potato and feta cheese fritter with a red onion and basil salsa
• Spring onion and fresh herb blinis topped with Gravadlax and ribbons of cucumber
• Minute steak sandwich with red peppers and garlic crème fraiche
• Ricotta and tomato tart
• Salmon and crab cake with a coriander dipping sauce
• Broccoli, olive, mozzarella, coriander and onion pizza
• Duck ginger and peanut spring roll with a dipping sauce
• Chicken fillets wrapped in black forest ham and sage
• Pork and cashew nuts in chilli
• Tiger prawns in a coriander and lime tempura

Sandwich working lunch

• Peppered sirloin of beef served rare with red onion marmalade, rocket and Roquefort cheese
• White crabmeat, tossed with spring onions, chilli, ginger and fresh lemon with a watercress salad
• Home glazed orange and honey gammon with a pear chutney and little gem leaves
• Emmental cheese with grilled field mushrooms, spinach and roasted garlic mayo
• Poached pears in a chilli red wine with rocket mascarpone and blue cheese cream
• Tandoori spiced turkey with charred onions, coriander, mint yoghurt and broken pieces of pappadam
• Smoked cheddar, milano ham and gooseberry chutney
• Vine tomato, buffalo mozzarella, pine kernels and basil pesto
• Chargrilled artichokes, asparagus, peppers and red pepper salsa
• Poached chicken with a peach and basil chutney with cos lettuce

Working lunch is served with:

• Cheese straws
• Black olives
• Sun blushed tomatoes
• Feta cheese
  OR
• Tortilla chips
• Roasted nuts
• Vegetable crisps

Fork buffet (cold)

• Seared tuna loin cooked in sesame seeds with a red onion marmalade
• Baked organic salmon on wilted spinach with homemade chilli dipping sauce
• Corn fed chicken wrapped in pancetta stuffed with leek mouse
• Blackened duck with grilled corn, noodles, pickle and plum salad
• Spicy chicken with coriander, lemongrass, crushed peanuts and green yoghurt sauce
• Aubergines, mozzarella and roasted pepper rolls with a salsa verdi sauce
• Baked ricotta with slow roasted tomato, rocket and baby beetroot
• Greek style chicken stuffed vine leaf with feta and cucumber
• Crisp sea bass on a minted broad bean salad
• Szechwan fried pork on pak choy, rice noodles and pickled ginger
• Coconut chicken on snake egg beans with roasted tomato and balsamic relish
• Ginger grilled beef on a caramelized sweet potato salad

Fork buffet (hot)

• Gnocchi with roasted cherry tomatoes and basil sauce
• Baked salmon with soy, star anise, ginger, soba noodles and seaweed
• Sweet potato, herb and lime cakes in a roasted tomato sauce
• Slow cooked chicken with coconut and whole spices
• Lamb and preserved lemon casserole with cous cous and char grilled Mediterranean vegetables

Served with seasonal vegetables and homemade bread

Salads

• Sweet potato, leek, chickpea, roast garlic, olive oil and parmesan croutons
• Roast butternut, parsnip and rosemary with feta cheese and toasted almonds
• Wok fried pak choy, sweet corn, okra and cherry tomatoes with mango chutney
• New potatoes steamed with salted cucumber, fresh crabmeat, spring onions and chilli sauce
• Braised fennel with cumin and ginger
• Spicy courgettes, spinach, butternut squash in a light coconut and coriander curry sauce
• Wok fried Chinese leaves with shiitake mushrooms, snake beans and baby artichokes
• Black eye beans with red onion, ginger, basil, coriander and sugar snap peas
• Grilled artichoke, bean and caper salad
• Char grilled Mediterranean vegetables
• Grilled aubergines with lemon, and cracked pepper
• Fettuccine with peas, tomato oil and pumpkin seeds
• Potato salad with tallegio cheese and wild rocket
• Vine tomatoes with fresh basil and buffalo mozzarella
• Wild rocket and parmesan cous cous with lemon oil
• Borlotti beans with tomato, red onion and coriander
• Basil fried tomato with bulgar wheat
• Roast beetroot with fresh mint
• Penne pasta with char grilled vegetables and garlic dressing

Sweets

• Buttermilk pancake with ricotta, banana and honey
• Chocolate waffles with cherry compote and vanilla cream
• Peaches poached in vanilla with crème fraiche
• Lemon soufflé cakes with poached strawberries
• Passion fruit and coconut slice
• Nectarine and plum tart
• Coconut rice pudding with papaya
• Chocolate and raspberry mousse
• Baked peaches with a caramel sauce and amaretto ice cream
• Strawberry and chocolate mousse
• Passion fruit parfait
• Caramelized pear tart with pear ice cream
• White chocolate tart
• Chocolate pannacotta with white chocolate sauce
• Sticky toffee pudding
• Roasted rhubarb crème brulee
• Fruit and nut biscotti served with caramelized fruit and blueberry mascarpone
• Upside down chocolate, pineapple and polenta cake