Scrumptious Catering
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Buffets & Salads

Scrumptious Catering Buffets and Salads

BUFFETS & SALADS

THE MAIN EVENT:

  • Local Hog Roast with Homemade Apple Sauce and Fresh Artisan Breads 
  • Free Range Chicken in Lightly Curried Greek Yoghurt with Fresh Mango and Diced Cucumber 
  • Leek and Blue Cheese Quiche with Toasted Walnuts
  • Seared Tuna Nicoise Served alongside Burford Brown Eggs, Green Beans and New Potatoes 
  • Salmon Fillets marinated in Herbs and Served with Chive and Lemon Crème Fraiche 
  • Ram Roast of Local Lamb with a Minted Pomegranate Yoghurt and Fresh Stone Baked Breads
  • Lamb Tagine Slow Cooked with Apricots, Prunes and Dates 
  • Fish pie with King Prawns, Salmon and Cod in a Garlic and White Wine Sauce with Puff Pastry topping
  • Chicken and Ham Hock in a Rich Cream Sauce with a Crunchy, Herb and Cheese Crumble Topping
  • Thai Beef Served on Macerated Asian Vegetables with a Thai Basil Dressing 
  • Whole Chickens Cooked with Saffron, Lemon and Hazelnuts 
  • Fish Platters of Hot Smoked Salmon, Smoked Trout, Garlic Prawns and Crayfish in Bloody Mary Sauce
  • Slow cooked Beef Bourguignon with Chestnut Mushrooms, Thyme and Smoked Pancetta Lardons 
  • Chicken and Chorizo slow cooked in a Rich Tomato and Smoked Paprika Ragu
  • Griddled Chicken Breasts with Parmesan, Herbs, Croutons and Pancetta Lardons
  • Sun Blushed Tomato, Chive and Goats Cheese Quiche
  • Skewers of Salmon in Teriyaki with a Wasabi Mayonnaise

ON THE TABLE:

  • Giant Couscous with Roasted Mediterranean Vegetables, Olives and a Harissa and Basil Dressing 
  • Sweet Potato and Potato Garlic and Thyme Dauphinoise 
  • Braised Puy Lentils with Sweet Onions, Roasted Butternut Squash and Toasted Pecans
  • Charred Broccoli with Shallots, Chilli and Garlic 
  • Medley of Green Beans with Orange, Chives and Toasted Hazelnuts
  • Quinoa with Roasted Carrots, Cranberries, Rockets and Almonds
  • Tomato, Sun-Blushed Tomatoes and Boccoccini with Basil and Chives 
  • New Potatoes Bound in Fresh Basil Pesto and Toasted Pine Nuts and Quails Eggs
  • Greek Style Salad of Green Beans, Tomatoes, Red Onion, Olives and Feta Cheese with Oregano
  • Green Beans and Mange Tout in Hazelnut Oil with Toasted Hazelnut and Orange
  • Roasted butternut Squash with Rocket, Spinach, Beetroot and Flaked Almonds
  • Courgettes, Asparagus, Slow Roasted Tomato an Fresh Tomato with Honey and Herb Dressing
  • Summer Vegetables in a Pesto with Cubed Goats Cheese
  • Bulgar Wheat with Diced Cucumber, Concass Tomato, Parsley and Mint
  • Griddled Sweet Potato with Rocket and Toasted Mixed Seeds
  • Chickpea, Hazelnut, Quinoa and Blue Cheese
  • Pearled Spelt Barley, Garden Peas, Asparagus, Broad Beans and Mixed Herbs with Diced Manchego 
  • Quinoa and Lentils with Cumin Roasted Cauliflower, Herbs and Feta Cheese
  • Classic Caesar Salad with Baby Leaves, Crisp Baby Gem Lettuce, Parmesan, Ciabatta Croutons and Quails Eggs
  • Chargrilled Asparagus, Courgette Ribbons, Baby Courgette, Marinated Artichoke and Slow Roasted Tomatoes and Feta
  • Shredded Carrots, Cabbage, Red Cabbage, Spring Onion, Mango and Macadamia Nuts in a Maple, Sesame and Lime Dressing With Mint and Coriander
  • Green Beans, Sugar Snap Peas, Feta and Fig Salad