Hot Buffet 1 @ £7.50 per guest
Choose any 2 of the following dishes

Pasta Bolognese and Garlic Bread
Classic Bolognese sauce made with minced steak and red wine.
Served with fresh pasta shells.

Lasagne and Garlic Bread
Layers of Bolognese and fresh pasta.
Topped with a cheese sauce.

Greek Moussaka and Garlic Bread
Layers of Bolognese, sliced potatoes and aubergine.
Topped with a creamy cheese sauce.

Chilli Con Carne and Rice
Minced steak in a tomato based sauce with kidney beans.
Has a slight kick!

Keema Korma
Minced steak, onions and mushrooms cooked in a mild creamy curry sauce.
Served with pilau rice.

Mushroom and Spinach Balti v
Button mushrooms cooked in a spicy tomato, garlic and ginger sauce.
Served with pilau rice.

Vegetarian Lasagne v
A selection of crunchy vegetables in a creamy cheese sauce.
Layered with sheets of pasta.

North Atlantic Fish Pie
Chunks of white fish and juicy prawns cooked in a creamy white wine sauce.
Topped with mashed potato and grated cheese.

Hot Buffet 2 @ £9.50 per guest
Choose any 2 of the following dishes

Chicken Chasseur
Chicken breast cooked in a tomato and tarragon sauce with onions and mushrooms.
Served with rice and crusty bread.

Beef au Poivre
Chunks of tender topside cooked in a creamy peppercorn sauce with red wine and mushrooms.
Served with rice, chips and crusty bread.

Somerset Pork
Chunks of tender pork cooked in cider with mushrooms and cream.
Served with rice and crusty bread.

Chicken Korma
Chicken breast cooked in a mild cream and coconut sauce.
Served with cardamom rice and naan bread.

Sweet and Sour Chicken
Chicken strips cooked with sliced onions, sweet peppers
and pineapple in a zesty sauce.
Served with egg fried rice and prawn crackers.

Chinese Chicken Curry
Classic Chinese dish with crunchy onions, mushrooms and peas.
Served with egg fried rice and prawn crackers.

Beef Bourguignon
Chunks of tender topside cooked with onions and mushrooms in a rich red wine sauce.
Served with wholegrain mustard mash and crusty bread.

Steak in Ale Pie
Tender chunks of topside beef, simmered in real ale and topped with a puff pastry lid.
Served with wholegrain mustard mash.

All dishes are homemade using the finest, fresh ingredients.
All hot buffets can be complimented with a selection of cold platters if required.

v – Denotes vegetarian