(A more substantial meal that can be eaten seated or standing)

MENU 1
Pot Roast Collops of Chicken with Lardon of Smoked Bacon
And glazed Onions in a Red Wine Jus
*****
Rhubarb and Apple Crumble served with Thick Double Cream

MENU 2
Braised, Diced Leg of Lamb
Cooked in a rich infusion of Red Wine, Garlic and Herbs
*****
Crème Brulée with Apricot and an Almond Tuile

MENU 3
Char grilled Delice of Scottish salmon with Wilted Greens
Served with a Chardonnay and Dill sauce
*****
Selection of British Cheese served with Grapes & Celery and Walnuts Bread

MENU 4
Beef and Stout Casserole with Root Vegetables
and Button Mushrooms, topped with Herb Scones
*****
Fresh Fruit Salad marinated in Mulled Wine Syrup
Served with Crème Fraiche

MENU 5
Sautéed Pork Medallions in an apple and Cream Sauce
Finished with Fresh Chervil
*****
Bread and Butter Pudding
Served with a Caramel Custard Sauce

All of the above main courses are accompanied by a selection of seasonal potatoes and vegetables

£ 17.50 per person

Vegetarian options available

To create your own Fork Buffet menu, please contact Thierry Swyndauw
On 020 8942 4998- 07979 813 778

(Minimum 20 person)