Starters Hot & Cold Buffet Items


Marinated Fig, Mozzarella & Dry Cured Ham Salad,
Pesto, Honey & Lemon Thyme Dressing

Confit of Free Range Bodiam Pork, Black Plum, Ginger & Prune, 
Chutney, Sour Dough Crostini

(v) Tian of Marinated Peppers, Spiced Avocado & Rocket, 
Toasted Pine Kernels & Citrus Dressing

(v) Warm Salad of Asparagus, Tarragon Maltase, 
Balsamic Roast Cherry Tomatoes & Sorrel

Rock-A-Nore ‘Hot Oak Smoked’ Salmon, Chicory & Orange Salad, 
Dill & Mustard Dressing

Baked Mini Cornish Brie, Seasonal Herb Leaf Salad, Onion 
& Balsamic Marmalade

Crayfish & King Prawn Salad, Baby Gem, Char-Roasted Peppers
Sweet Chilli & Tomato Dressing

Seared Breast of Wood Pigeon, Walnut Salad, 
Warm Beetroot Vinaigrette

Slow Braised Calamari with Smoked Garlic & Chorizo, 
Plum Tomato & Oregano Confit

St Augustine’s Farmhouse Pate
French Bean and Hazelnut Salad, Toasted Granary Bread

Trio of Gravalax
Beetroot, Dill & Orange cured with Crème Fraîche & Saffron Vinaigrette

All starters are accompanied by freshly baked breads

Fillet of Beef Stroganoff
(Tender Strips of Beef sautéed with Mustard, Red Wine & Paprika, finished with Cream)

Fricassée of Chicken
(whole chicken cut and sautéed with white wine, mushrooms sliced onions and a rich cream sauce)

Sugar-Glazed Gammon
(our own home-cooked gammon coated with honey & sugar and baked until golden brown)

Mediterranean Vegetable Tartlet with Fresh Basil
(individual tartlets filled with roasted Mediterranean vegetables, set in a rich egg custard infused with basil)

Cured Meats
(selection of Parma ham, smoked chicken, Milano salami & pastrami)

Roast Sirloin of Beef
(succulent beef coated in wholegrain mustard then roasted until medium rare)

Breast of Turkey with Apple & Sage 
(juicy breast of turkey stuffed with apple & sage and wrapped in smoked streaky bacon)

Seafood Ragout
(chunky pieces of seafood poached in white wine, plum tomatoes, garlic & cream)

Fresh Garlic Prawns
(with flat leaf parsley, olive oil & smoked garlic bread)

Dressed Salmon with Dill Mayonnaise
(Scottish salmon poached in Court Bouillon and dressed with cucumber scales)

Roulade of Chicken & Tarragon 
(fresh breast of chicken combined with a light tarragon mousse, coated with blue cheese dressing)

Poached Eggs Dauphinoise
(free range poached egg, deep fried and served with a rich tomato sauce)

Wild Mushroom, Cream Cheese & Garlic Roulade
(with a balsamic & plum tomato sauce)

Cured Fillet of Salmon
(coated with white wine, wholegrain mustard & finely chopped dill)