BUFFET LUNCH AND DINNER MENU - …

1 StartersA selection of cold cuts, fish and shellfish startersSaladsThere is a selection of Between 6 to 8 salads including a make your own salad section with dressings and condimentsSoup of the DaySoup of the Day with croutons and or cheese strawsSelection of Casseroles A selection of 3 different casseroles including at least one curry and one pasta dish, one poultry dish and one speciality casserole. There are sambals and condiments to go with these dishesStir Fry Station or Pasta Bar or Fish Grill SectionOn a particular day it can be any one of the following above-mentioned sections served from the ice-well area on the BUFFET . (for 100 people or more)C arveryThere are always two different roasts on the carvery of which roast beef is a standard item, the second roast may vary from gammon, chicken, leg of lamb or pork.

2 With the roasts there is a selection of two different sauces, plus the cold complimentary sauce for the individual s SpecialOur Chef s specialityVegetable SelectionThis is a selection of different vegetable dishes plus savoury or yellow rice and roast BuffetA variety of different gateaux, tarts, mousses, and pastries, there is also a hot dessert served with custard and fresh cream. A selection of three ice creams with many different and BiscuitsA selection of local and imported cheeses served with biscuits KINDLY NOTE: THIS IS A CHEF S SPECIAL menu AND WILL DIFFER FROM DAY TO DAY AND IS A BASIC DESCRIPTION OF THE FOOD ON LUNCH AND DINNER menu