What's on the menu...

This is a selection of our current hot fork buffet menu choices

Hot Fork buffets are perfect for a more informal style of service, business lunches, or social events 

All of the dishes incorporate high-quality ingredients from our local suppliers, including, Best Butchers, Chiltern charcuterie, Market Hill Greengrocers, The online Greengrocer MK 

Please feel free to give us a ring and we can create the perfect menu just for you.

An additional charge will apply for bespoke menus or additional dietary requirements 

 

           Main Courses beef/chicken 

  • Beef Bourguignon - Local beef braised in red wine shallots fresh herbs, pancetta, and flat mushrooms
  • Tarragon chicken with double cream, mushrooms, cider, and garlic sauce 
  • chicken katsu curry with a mild coconut curry sauce served with an Asian coleslaw  
  • Spanish chicken with butter beans, fresh tomatoes, and chorizo.
  • Beef rendang with lemongrass, garlic, ginger coconut with a cucumber salad 
  • Chinese braised pork with plums, star anise, and ginger, with Chinese-style greens  
  • Stuffed portabella mushrooms with nduja, chorizo, and a parmesan breadcrumb topping
  • Greek  moussaka with lamb mince, aubergine, and sliced potatoes with a creamy bechamel  topping 
  • chili-con-carne with black beans served with sour cream, guacamole, and nachos
  • Pork and beef meatballs in a rich tomato sauce with olives and orzo pasta 

        Main course fish 

           

  • Traditional fish pie with prawns, smoked haddock, and cod with a cheese mash 
  • salmon fillets with a parmesan, cream cheese, and parsley crust with a herby lemon mayo
  • Salmon and leek filo parcels with mascarpone, lemon, and capers.
  • Fish cakes with salmon and cod  with salsa verde ( contains anchovies )
  • Penang fish curry, white fish, with red curry paste, coconut milk, mangetout, green beans ( spicy )

          Vegetarian/vegan 

  • Polenta tart with leeks and English goats cheese 
  • Aubergine parmigiana layered with sliced potatoes, passata, mozzarella, and parmesan cheese.
  • Swiss chard,spinach ,leek and ricotta lasagne
  • Roasted harissa cauliflower with pickled red onions, tacos, and black beans
  • vegan mushroom stroganoff with dijon mustard, paprika, and creme fraiche

        Side dishes 

        £21 per head please choose 1 x potato or rice  , 1 x  vegetable / salad   

        £27 per head please choose 1 x potato or rice  2 x vegetables / salad  

         Potatoes, rice, couscous

         Creamy mashed potatoes 

         Boulangerie potatoes with onions and thyme 

         Charlotte potatoes with red wine, bay, and coriander seeds

         Oven-roasted potatoes with gremolata

         Basmati rice, wholegrain, or white

         Harrisa spiced couscous with preserved lemon and fresh herbs

         Couscous with roasted green beans and cherry tomatoes 

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         We can also  provide a mixed bread selection with butter portions

           Vegetables/salad 

           Salad Verte, spinach, gem lettuce, herbs, croutons with a vinaigrette dressing

           Chopped salad , chickpeas, lettuce, cucumber, tomatoes, radish, feta &mint 

           Mixed tomato and mozzarella salad 

           Braised leeks with peas 

           Roasted roots, swede, butternut, carrots, and parsnips with honey and thyme

           A medley of seasonal vegetables with herb butter 

           Ratatouille with aubergine, courgette,peppers, tomatoes ( April Onwards )

      Desserts 

  •  Seasonal Fresh fruit salad in a lemon and rum syrup/vegan 
  •  Individual  poached pear pavlovas infused with cardamon syrup and chantilly cream 
  •  Basque Cheesecake with an apple and elderflower compote
  •  White chocolate pistachio cake with  a mascarpone topping
  •  Vanilla baked cheesecake with Rasberry and pomegranate sauce.
  •  Chocolate brownies with toasted pecans, with whipped cream, and fruit 
  •  Bramley apple crumble with cream / can be made vegan 
  •  Traditional sherry trifle with sponge fingers, raspberries, double cream, and custard 
  •  Buttermilk scones fruited or plain with clotted cream and strawberry conserve 
  •  Fresh fig, Greek yogurt, and almond cake, with thick greek yogurt with honey
  •  Treacle and apple tart with a sweet shortcrust pastry with cream