Hot Fork Buffet

Choose two meat dishes, one vegetarian dish and up to two deserts.
Comes with chefs selection of vegetables, french bread and butter, Coffee and Chocolate mints.
Please note that each ‘*’ represents a surcharge of £1.00 per person.

• BEEF

• ROASTED TOP SIDE OF BEEF
  served sliced and pink with lashings of Gravy and Homemade Yorkshires
• STEAK, KIDNEY AND OYSTER PIE
  an East End tradition and mind blowingly delicious
• STEAK FORESTIERE
  seared and slow cooked Steak with Rissole Potatoes, Button Mushrooms, Caramelised Onions & Bacon Lardons
• TERIYAKI STEAK*
  seared and Slow Cooked, Garnished with Spring Onion, Fresh Ginger, Roasted Garlic and Chilli and served with a Teriyaki Sauce
• BEEF BOURGUIGNON
  classic French slow cooked Beef with Shallots, Button Mushrooms and Bacon Lardons served with a Rich Red Wine Sauce and Garnished with Garlic Croutons and fresh Parsley
• RIB OF BEEF***
  with home made Yorkshires served Pink and sliced with lashings of Gravy made fresh from the juices of the meat
• FILLET OF BEEF STROGANOFF*****
  using the best Scotch Fillet pan seared to medium rare and then using the pan to create the sauce with Brandy, reduced stock and Double Cream served with Basmati Rice
• 

• POULTRY

• ROASTED CHICKEN WITH STUFFING
  and Pigs in Blankets with Lashings of Gravy
• CHICKEN, HAM AND MUSHROOM PIE
  in White Wine Sauce enriched with Double Cream
• COQ-AU VIN
  using the breast supreme which is marinated with White Wine, Garlic, Ginger, Shallots and Bouquet Garni and then lightly poached in stock then using all the ingredients with Red Wine, Mushrooms and Bacon to make a rich Red Wine sauce
• JERK CHICKEN
  using thighs marinated in home-made Jerk Seasoning served as a hot spicy dish with Tomatoes, Shallots Ginger Honey and Garlic and Scotch Bonnet with traditional Rice using Gunga Peas served with Roti and deep fried Plantain
• CHICKEN INDONESIAN
  using the breast of Chicken marinated in exotic spices with Ginger Chilli, Garlic, Coconut Milk and Mango with reduced Chicken Stock and Cream
• CHICKEN CACCIATORE
  breast of Chicken with Roasted Peppers, Onions, Garlic and Tomatoes in a Red Wine sauce
• THAI GREEN CHICKEN CURRY
  using our homemade Green Curry Paste with Coconut Mushrooms and Mange Tout and garnished with Kaffir Lime Leaves, Fresh Basil and Grated Lime
• CHICKEN CHASSEUR
  using thighs slow cooked in a classic sauce of White Wine, Shallots, Tomatoes, Mushrooms and Almond Potatoes and Tarragon
• CHICKEN CURRY
  using a boneless supreme which is marinated in Garam Masala, Turmeric, Chilli, Garlic, Ginger, Shallots and Tomatoes and cooked in a Chicken Stock, thickened and enriched with Greek Yoghurt, garnished with Fresh Coriander and served with Basmati Rice and Naan
• CHICKEN A LA KING*
  lightly poached supreme of Chicken with Roasted Green Peppers, Mushrooms and Shallots in a White Wine Sauce
• PAN FRIED TERIYAKI DUCK BREAST***
  served pink with Garlic, Ginger and Chilli on a bed of stir fried Vegetables and garnished with Scallions and Orange
• BBQ CHICKEN AND CHORIZO KEBAB***
  with Peppers and Onions
• 

• LAMB

• SLOW COOKED LAMB STEAK
  flavoured with Rosemary, Shallots and Honey and served in a rich Red Wine Sauce
• LAMB PROVENCAL
  slow cooked Steak with Tomatoes, Onion and Garlic sauce
• ROGAN JOSH
  medium hot Lamb Curry with Yoghurt, Garlic, Ginger, Cardamom, Cinnamon Cloves, Bay Leaves and Caramelised Onions served with Basmati Rice and Naan
• ROASTED LOIN OF LAMB*****
  pan seared, oven baked, cut into medallions and served pink with a Gravy made from the juices served with Honey Roasted Parsnips
• MOROCCAN TAGINE OF LAMB
  slow cooked Steak with Fresh Spices, ChickPeas, Apricots and Tomatoes
• LAMB KEBABS****
  with Shallots, and Roasted Peppers served on a bed of Shredded Lettuce and generously glazed with a Honey and Balsamic Dressing
• 

• FISH

• FISHERMAN’S PIE
  filled to the brim with Salmon, Cod, Smoked Haddock and Prawns in a White Wine sauce, topped with Creamy Mashed Potato garnished with Cheese and toasted in the oven
• SALMON, PRAWN AND SCALLOP KEBAB*****
  on a stick served with a Pilpil Glaze of Garlic, Chilli, Parsley and Butter
• LOIN OF COD
  lightly poached in a White Wine Sauce and garnished with Muscatel Grapes
• KING PRAWNS***
  with Honey Roasted Caramelised Vegetables served with Tomatoes, Shallots Roasted Garlic and Scotch Bonnet
• KINGSONS FAMOUS FISH CURRY**
  with Salmon, Cod and Prawns served with Rice infused with Bay Leaves, Thyme, Scotch Bonnet and Coconut Milk and Kidney Beans
• 

• VEGETARIAN

• ROASTED PEPPER, WILD MUSHROOM AND WILTED SPINACH LASAGNE
  with layers of Tomato Sauce and Cheese Sauce, garnished with Grated Italian Hard Cheese
• VEGETABLE CURRY
  medley of vegetables marinated with Garam Masala, Turmeric, Fresh Garlic, Ginger, Chilli and Tomatoes. Garnished with Fresh Coriander
• AUBERGINE, SPINACH AND MUSHROOM MOUSSAKA
  with layers of Potato and Toasted Cheese Sauce
• ROASTED VEGETABLE STRUDEL
  with a Tomato and Parmesan Sauce
• MUSHROOM STROGANOFF
  cascading from a giant puff pastry case with Shallots, Double Cream and Brandy
• SPINACH AND CHEESE CANNELLONI
  in a Tomato and Basil Sauce topped with Cheese and toasted
• MILD STILTON AND BROCCOLI QUICHE
  enriched with Cream
• CASHEW NUT PAELLA
  with Roasted Spanish Vegetables, Basmati Rice, Tomato, Shallots and Roasted Garlic in a reduced Vegetable Stock
• CONCHIGLIE PASTA
  with Honey Roasted Aubergines, Courgettes, Sweet Peppers and Shallots, in a Tomato, Garlic and Basil Sauce
• COTTAGE CRUMBLE
  using a medley of Seasonal Garden Vegetables in Cheese Sauce topped with a Toasted Herb Crumble
• MUSHROOM AND PINE NUT LINGUINI
  with Shallots, Garlic White Wine and Double Cream, Topped with Grated Cheese and Roasted
• PASTA GIARDINA
  with Fresh Garden Vegetables in a Provencal Sauce, Garnished with Fresh Basil
• BAKED WHOLE PEPPERS
  filled with Rice and Honey Roasted Vegetables and served with Pomodoro Sauce
• STUFFED AUBERGINES
  with Ratatouille and Mozzarella
• CHAR GRILLED PEPPERS
  filled with a Cassoulet of Mixed Beans in a Provencal Sauce
• 

• DESSERTS

• APPLE AND STRAWBERRY CRUMBLE
  served with Custard or Cream
• SHERRY TRIFLE
  decorated with Strawberries and Kiwi and served with Single Cream
• DOUBLE CHOCOLATE FUDGE CAKE
  served with a Warm Fudge Sauce and Cream
• PROFITEROLES AND PEARS
  Poached in Red Wine served with Chocolate Sauce
• BAKED NEW YORK CHEESECAKE
  served with Mango and Passionfruit Coulis and Cream
• TIRAMISU
  served with fresh Raspberries
• LEMON MERINGUE PIE
  served with Clotted Cream
• BREAD AND BUTTER PUDDING
  served warm with Single Cream
• APPLE STRUDEL
  served with Warm Black Cherries
• LEMON & PANNA COTTA TART
  served with a Berry Compote & Clotted Cream
• TROPICAL FRESH FRUIT SALAD
  served with Single Cream
• STICKY TOFFEE PUDDING
  served with a Caramel Sauce & Popcorn
• TRUFFLE CHOCOLATE & RASPBERRIES
• 

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