A Sample

Spit Roast Buffet
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Served first course

Fan of asparagus spears presented with a salad of chargrilled artichoke hearts, caramelised roasted baby onions and red and yellow pimentos tossed in a balsamic vinaigrette and topped with parmesan shavings

Basket of speciality breads, butter

Served from the Buffet

Whole Hampshire farmed pig roasted in a spit, carved in front of guests at the buffet
and offered with apple sauce and various mustards

Oriental salmon

(fillet of salmon marinated in soy, honey, mirrin, ginger, lemon grass and Oriental spices offered with a hollandaise sauce scented with honey and ginger)

Spinach and gruyere cheese roulade (cold)

Tiny new potatoes cooked with mint tossed in butter and chopped parsley (hot)

Mixed leaf and herb salad with rocquette

Avocado and mango salad tossed in a light balsamic vinaigrette

Roasted red pepper salad drizzled with a herbie dressing

Placed on each table for Guests to help themselves

Watermelon basket filled with summer fruit berries
offered with crème fraiche