Hot & Cold Buffet-Menu #1
- Pate en Croute, Pork & Pistachio Bressan
- Crayfish CheuFroid Dressed Salmon, Oyster & Crab Claw Mirror Platters
- Fillet de Boeuf Rosini, Crudite of Foie Gras, Flute Mushrooms, Girolles Pergourdine jus
- Roast Supreme of Hake with Union Hall Oak Salmon, Artichoke & Rosemary Cream
- Cold Meat Platter of Roast Beef, Turkey & Glazed Ham
- Rustic Honey Roast Vegetable Melange
- Pommes Chateaux or Pommes Gratin
- Mixed leaf Meslin Salad
- Lentil, Chickpea and Kidney Bean Salad
- Cous-Cous, Apricotes, Sultanas and Mint
- Crushed Baby Potato, Crème Fraiche
- Fussiloni Pasta with Pesto and Spinach
- Selection of Fresh Breads and Rolls
Desserts
Choose a Dessert Option from Our Extensive Menu
