Fork/Bowl Buffet Menus

Effective from 2018

(v) = Vegetarian. Please be aware that some items may contain nuts or traces of nuts

The informal buffet menus below are chosen for an informal seating arrangement with occasional tables and chairs in which guests do not have an allocated place setting. This offers maximum flexibility and allows your guests to mingle and catch up with each other - they are invited to come up and select their food from the buffet table. Informal buffets consist of lighter dishes that can be eaten without the use of a knife. We require 100% of all guests to be catered for.

Fork buffets

£37.95 per person

inclusive of Cafe du Monde coffee or Newby of London tea and homemade petits fours

Menu 1

  • Medallions of cold poached Shetland salmon
  • Fish goujons, tartare sauce
  • Diced supreme of chicken Basque(seasoned chicken pieces cooked in olive oil with sun-dried, tomatoes, peppers, marinated olives, garlic and thyme)
  • Oriental spiced chicken fingers
  • British lamb navarin
  • Rice pilaf
  • Panaché of vegetables
  • Mixed saladlettuce, cherry tomato, cucumber, red onion carrot, cress, rocket, croutons
  • Roma tomatoes with red onion and basil
  • Mayonnaise, balsamic vinegar, extra virgin olive oil, honey and mustard dressingsweet chilli sauce, herb oil, mint sauce
  • Mini éclairs and fruit tarts

Menu 2

  • Smoked salmon galettes, cream cheese and caviar
  • Chicken goujons, Caesar dip
  • Mini lamb burgers, minted mayonnaise
  • Seabass fillets, crushed new potatoes, lemon sauce
  • Grilled vegetable and feta Wellington, tomato coulis
  • Chantenay carrots, green beans
  • Potato and chive salad
  • Fennel, watercress, Stilton salad
  • Roma tomato, red onion and basil
  • Mayonnaise, balsamic vinegar, extra virgin olive oil, honey and mustard dressing, sweet chilli sauce, herb oil, mint sauce
    Cupcakes and macaroons

Menu 3

  • Pate on toast, red onion marmalade
  • Salmon and chorizo brochettes
  • Beef stroganoff
  • Basmati rice
  • Mushroom and aubergine stroganoff
  • Mange tout, Chantenay carrots
  • Fish goujons, curried mayonnaise
  • Mixed salad:
    lettuce, cherry tomato, cucumber, red onion carrot, cress, rocket, croutons
  • Grilled scallops with penne, pesto, pancetta
  • Coleslaw salad
  • Mayonnaise, balsamic vinegar, extra virgin olive oil, honey and mustard dressing, sweet chilli sauce, herb oil, mint sauce
    Mini lemon meringue pie, chocolate eclairs
For more information, please email westlodgepark@bealeshotels.co.uk
or call a member of our team on 020 8216 3900.
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