BUSINESS LUNCHES AND
FINGER BUFFETS
1. A selection of
freshly cut sandwiches on a platter with a salad garnish
2. A selection of canapés
3. Freshly made sausage rolls
4. Chipolata sausage and bacon rolls, served with a tomato and mustard dip
5. (V) Fingers of vegetarian home-made quiche
6. Cocktail vol au vents with a variety of fillings
7. (V) Oriental appetisers to include:
A. Vegetable samosas
B. Cocktail vegetable spring rolls
C. Cocktail onion bhajiis
8. Goujons of sesame battered chicken with a herb mayonnaise dip
9. Cocktail sausages glazed with honey and grain mustard
10. Smoked salmon and cream cheese parcels flavoured with lemon juice
11. Quarters of freshly made pork pie
12. (V) A medley of French brie and green grapes on a skewer
13. Pastry cases filled with a selection of the following:
A. Prawns in marie rose sauce
B. Coronation chicken
14. (V) Crudités with taramasalata, blue cheese or avocado dips
15. Skewered bites of cherry tomato, mozzarella, olives and fresh basil
16. Chicken satay with a peanut dip
17. (V) Triangles of freshly made vegetarian pizza
18. Individual puff pastry parcels with an assortment of fillings:
A. Salmon
B. (V) Mushroom
C. Ham and Cheese
19. A combination of freshly roasted plain and tandoori chicken drumsticks
20. (V) Three cheese lattice
21. (V) Mediterranean vegetable lattice
22. (V) Spinach and feta cheese goujons
23. Mini savoury Cornish and cheese and onion pasties
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MENU IDEAS
(Click on each menu to see enlarged version)
MENU A
MENU B
MENU C
MENU D
FINGER BUFFET 1
(Minimum 20
people)
FINGER BUFFET 2
(Minimum 20
people)
FINGER BUFFET 3
(Minimum 15
people)
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