Knife & Fork Buffets

Knife & Fork Buffet Menus 2020

The current items are listed below.

Please get in touch and request a menu with costs.

Click here to open email request. 

 

Cold Knife & Fork Options

Poached & Dressed Scottish Salmon

Caramelised Brown Sugar & Cloved Home Cooked Northumbrian Ham

Rare Sirloin of Northumberland Beef, Horseradish Sauce

Smoked Salmon & Prawns Tossed in Marie Rose Sauce

Continental Meat Platter with Feta, Olives, Sun Blushed Tomatoes, Guacamole & Hummus

Caramelised Red Onion & Goats Cheese Puff Pastry Tart (v)

Lemon Chicken, Pork & Pistachio Terrine

Freshly Carved Rare Northumberland Chateaubriand, Béarnaise Sauce

‘Shields’ Fish Platter with Smoked Salmon, Prawns, Crab, Mussels, Smoked Trout & Smoked Mackerel

Spicy Chicken & Pepper Salad

Sliced Corn Fed Chicken Breast with Tarragon Sauce

Homemade Deep Quiches;

(Red Pepper, Goats Cheese & Thyme (v), Tomato & Basil (v), Wild Mushroom Quiche (v), Pancetta & Onion)

Hot Knife & Fork Options

Classic Beef Bourguignon, Toasted Croutons & Parsley

North Shields Cod, Smoked Haddock & Prawn Fish Pie, Creamy Heritage Potato Mash

Slow Cooked Shoulder of Lamb ‘Shepherd’s Pie’

Goan Fish Curry & White Rice

Lamb, Caramelised Red Onion & Goats Cheese Meatballs, Tomato & Dill Sauce

Slow Cooked Beef in Guinness with Horseradish Dumplings

Slow Cooked Diced Northumbrian Lamb in a Rich Tomato & Mint Sauce

Chicken, Leek & Smoked Bacon Pie with Mushrooms & Tarragon

Beef Chilli & White Rice

Beef & Chorizo Meatballs, Tomato Sauce

Chicken & Sun-Dried Tomatoes in a Paprika Cream Sauce

Aubergine Parmiagana (v)

Classic Chicken Chasseur

Game Pie

Spiced North Indian Chickpea Curry (v)

Aubergine, Fennel & Bean Stew (v)

Pumpkin, Feta & Filo Tart (v)

Fresh Homemade Salads

Beetroot, Spinach & Apple Salad with Toasted Seeds (v)

Cherry Tomato salad with Red Onion, Fresh Lime Juice & Coriander (v)

Panzanella (v)

Quinoa, Fresh Herbs & Goji Berry Salad with Cashew Nuts (v)

Mixed Green Salad with Red Onions, Tomatoes & Chives (v)

Heritage Potato Salad with Wholegrain Mustard & Fresh Herbs (v)

Black Sesame Carrot & Avocado Salad (v)

Tabbouleh with Feta & Pomegranate (v)

Chermoula & Herb Cous Cous, Peas, Cherry Tomatoes & Toasted Almonds (v)

Pomegranate & Cous Cous Salad with Sunflower Seeds & Rocket (v)

Asian Inspired ‘Slaw (v)

Courgette & Green Bean Salad, Tahini (v)

Mushroom, Roasted Squash & Stilton (v)

Accompaniments

Garlic, Thyme & Rosemary Roasted Potatoes (v)

Gratin Dauphinoise Potatoes (v)

Roasted Root Vegetables with Honey & Rosemary (v)

Twice Baked Potatoes (v)

Spiced Merguez Chips (v)

Selection of Rustic Breads (v)

 

Homemade Desserts (all 12 portion)

Lemon Meringue Cheesecake (v)

Baked Double Chocolate Cheesecake (v)

White Chocolate Cheesecake (v)

Marbled Chocolate Truffle Torte (v)

Salted Caramel Cheesecake (v)

Passion Fruit & Pistachio Tart (v)

Pear & Almond Tart (v)

Pecan & Toffee Pie (v)

Black Cherry & Almond Tart (v)

Tart Citron (v)

Profiteroles with Chantilly Cream & Chocolate Sauce (v)

Raspberry Sherry Trifle, Toasted Almonds (v)

Raspberry & Passion Fruit Meringue Roulade (v)

Chocolate & Raspberry Sponge Roulade, Chocolate Ganache (v) (gf)