FINGER BUFFETS - COLD/HOT FORK BUFFETS - BBQ -
SIT DOWN FUNCTIONS


FOUR SEASONS BUFFET SELECTION

All Four Seasons Buffets are designed, prepared and supplied
as evening foods after a sit down reception. Please remember that you do not
have to cater for the total number of evening guests.
Depending on your choice of buffet, we can advise you on the number
of guests to cater for.
Taking into account any daytime eating, timing and your choice of buffet,
we will be able to advise on the total amount to provide for.
All evening buffets are dressed on disposable trays and are set out on a
lay and leave basis.
Environmental Food Standards advise that buffet food cannot be left out
any longer than 4 hours, after this period food must be disposed of.


FINGER BUFFETS

BUFFETS

The following is devoted to Finger and Fork Buffets
to follow your Wedding Breakfast or Wedding Lunch.
We have listed three suggested finger & fork buffets
which have proved to be popular.

Also listed are other items which you can choose. So please feel free
to add to or mix the suggested menus and we will be pleased
to give you a quotation on request.

Salads, desserts and cheeses can also be added.

Disposable plates and cutlery are supplied with all menus.
China crockery and Beaded cutlery can also be supplied
at an additional extra charge.

All finger buffets are accompanied with crisps & nuts etc.

We can also operate a Cocktail style buffet with waitresses mixing
amongst your guests during the evening with buffet salvers,
rather than a set out Buffet Table, please ask for a quotation.

BUFFET ITEMS

FINGER BUFFET No 1.

Selection of White & Wholemeal Sandwiches - Various Fillings
Cocktail Sausages with Dips
Mini Vegetarian Quiches
Chicken Dippers
Mini Indian Savoury Selection
Selection of Vol au Vent - Various Fillings
Crisps, Nuts etc

FINGER BUFFET No 2.

Selection of Bridge Rolls - Various Fillings
Spicy Chicken Drumsticks
Selection of Sausage Rolls & Cocktail Sausages
Vegetarian Puff Pastry Canapés
Oriental Seafood Dim Sum
Chicken Satay with Peanut Dip
Mini Vegetable Samosas
Tortilla Chips with Various Dips

FINGER BUFFET No 3.

Selection of Cocktails Sandwiches - Various Fillings
Crispy Vegetable Parcels
Smoked Salmon Canapés
Duck & Hoi-sin Spring Rolls
Barbeque Battered Chicken Fillets
Selection of Deep Fried Prawns with Dips
Roasted Vegetable Salsa Quiches
Roast Potato & Feta Cheese Parcels
Tortilla Chips with Various Dips

Mini Danish Pastries

HOT FINGER BUFFET.
 

Deep Fried Tempura Prawns
Vegetable Dim Sum
Duck & Hoi-sin Spring Rolls
Mini Thai Selection
Spicy Cocktail Sausages
Mini Kievs
Puff Pastry canapés
Chicken Salsa Wraps

Price per guest includes all foods
Dressed on trays with dips
Four Seasons staff to mix amongst guests for
2 x 45 minute periods.

VEGETARIAN BUFFET.
 

Selection of Bridge Rolls & Sandwiches
(Vegetarian Fillings)
Sliced Vegetarian Quiche
Mini Marguerita Pizza
Mixed Olives
Cheese & Pineapple
Vegetarian Dim Sum
Puff Pastry Canapés
Mini Vegetable Samosas

Please feel free to mix any items we can then quote on your required menu

COLD FORK BUFFET No 1.


Sliced Honey Roast Ham
Vegetarian Quiches
Spicy Chicken Drumsticks
King Prawns with Mayonnaise Dip
Fillets of Peppered Mackerel
Selection of Breads
Tomato & Spring Onion Salad
Mixed Green Salad
Potato & Chive Salad
Coleslaw

Mixed Meat Platter
(Ham Turkey, Beef, Pork)
Sliced Smoked Salmon
Vegetable Samosas
Cheese & Onion Quiche
Coronation Chicken with Rice Salad
Curried Potato Salad
Tomato & Chive Salad
Watercress & Rocket Salad
Pasta & Tuna Salad
Selection of Breads

Whole Dressed Salmon
King Prawns with Smoked Salmon
Sliced Honey Roast Ham & Smoked Turkey
Vegetarian Quiches & Samosas
Spicy Chicken Portions
Hot Fresh New Potatoes
Mixed Salad
(Tomato, Lettuce Cucumber, Peppers)
Waldorf Salad -
(Oranges, Walnuts, Celery, Apples & Mayonnaise)
Mixed Bean Salad
Cherry Tomato & Feta Cheese Salad
French Bread & Butter

Selection of Gateau

The above cold fork buffet prices per guest includes all foods,
Good quality disposable plates, serviettes and cutlery
Covering for Buffet Table and
Staff to lay out and clear - maximum two hours
Based on a minimum of 40 guests if followed by
Four Seasons Sit Down If required for Main Reception minimum 80 guests
Please add 30% per guest if China & Cutlery and
Disposable Table Covering is to be included.

EVENING BBQ MENU

  100% Beef Burgers & Buns
Korker Sausages & Torpedo Rolls
Vegetable Kebabs
4oz Sirloin Steaks
Vegetarian Burger & Buns
Cajun Chicken Strips

Mixed Salad
(Lettuce, Tomato, Cucumber & Peppers)
Curried Potato & Onion Salad

Homemade Coleslaw

Hot Garlic & Herb Breads

Price per guest includes all foods
Good quality disposable plates, cutlery and serviettes
6ft gas fired BBQ Unit
Staff to cook, serve and clear for 2 hours

Based on a minimum of 40 guests
This menu is only available if facilities and venue are agreeable

HOT FORK BUFFET.

Lamb Provencal & Rice
Fillet of Beef Stroganoff
Beef Bourguignon & Rice
Roasted Vegetable Curry & Rice
Spicy Vegetable Lasagne
Chicken & Peach Curry & Rice
Minced Beef or Lamb Lasagne
Cottage or Shepherds Pie
Creamy Mushroom Stroganoff & Rice
Lamb & Apricot Curry & Rice
Mixed Seafood cased in a Cheese Sauce & Celery
Seafood & Mixed Grape Provencal

* * *

Rocket & Watercress Salad
Tomato & Chive Salad
Mixed Bean Salad
Spicy Potato Salad
Homemade Coleslaw
Waldorf Salad
Pasta & Tuna Salad
Mange tout & Crispy Bacon Salad
Cherry Tomato Salad

  Please feel free to choose any three hot dishes and any four salads

.



SIT DOWN FUNCTIONS

MENU No 1.

Prawn Salad with Cocktail Sauce
Sliced Brown Bread

* * *

Supreme of Chicken in
French Chasseur Sauce
Sauté Potatoes, New Potatoes
Peas, Baton Carrots and
Fresh French Beans

* * *

Homemade Profiteroles, Cream & Chocolate Sauce
Or
Fresh Fruit Salad & Cream

* * *

Coffee, Tea & After Dinner Mints

MENU No.2

Homemade Soup with
Roll & Butter

* * *

Roast Rib of Beef
Roast Potatoes, Roasted Parsnips
Yorkshire Pudding, Gravy with
Buttered Carrots and Minted Peas

* * *

Homemade Lattice Apple Pie & Cream

* * *

Coffee, Tea & After Dinner Mints

MENU No 3.

Greek Salad
(Diced Feta Cheese, Mixed Salad, Dressing,
Olives and Croutons)

Roll & Butter  

* * *  

Fillet of Fresh Salmon with Hollandaise Sauce
Fresh Hot New Potatoes
Whole Baby Corn,
Fresh Buttered Whole French Beans

* * *

Wild Fruit Flan served with Cream

* * *

Coffee, Tea & After Dinner Mints

MENU No 4.

Smoked Salmon Escalope with
Honey & Mustard Crust
Served with Prawn & Sauce Garnish
Brown Bread & Butter

* * *

Noisettes of Lamb in
Redcurrant & Mint Sauce
Lyonnaise Potatoes
Baton Carrots
Baby Florets of Broccoli

* * *

Lemon Meringue Pie & Cream

* * *

Coffee, Tea & After Dinner Mints

MENU No 5.

Deep Fried Torpedo Prawns & Filo Pastry
Served with Salad Garnish & Mayonnaise Dips
Wholemeal Roll & Butter

* * *

Chicken Veronique
Fresh New Potatoes
Petit Pois & Whole Baby Carrots

* * *

Fresh Strawberry & Kiwi Cocktail
Served with Cream

* * *

Coffee, Tea & After Dinner Mints

MENU No 6.

Beef Tomatoes with Mozzarella Cheese & Basil
Served with Peppers & Dressing

* * *

Shank of Lamb, Mint & Rosemary Sauce
Served on a Bed of Homemade Creamy Mashed Potato
Garnished with Roasted Vegetables

* * *

Lemon Tart with Fresh Cream

* * *

Coffee, Tea & After Dinner Mints

MENU No 7.

Sliced Galia Melon with
Raspberry Coulis

* * *

Roast Norfolk Turkey
Roast Potatoes & Parsnips
Stuffing, Chipolata Sausage & Gravy
Fresh Buttered Carrots and
Fresh French Beans

* * *

Deep Filled Apple Pie & Custard

* * *

Coffee, Tea & After Dinner Mints

MENU No 8.

Homemade Smoked Mackerel Pate
Served with Salad Garnish & French Toasties

* * *

Sirloin Steak in French Chasseur Sauce
Sauté Potatoes & Roasted Vegetables

* * *

Fresh Fruit Salad
Or
Chocolate Fudge cake & Cream

* * *

Coffee, Tea & After Dinner Mints

Cold Sit Down Buffet Menu

  Char Grilled Vegetable & Mozzarella Timble
Served on a Bed of Salad, Balsamic Vinegar

* * *

Whole Smoked Turkey
Honey Roast Ham
Whole Salmon Trout
Dressed with Fresh Smoked Salmon

Fresh Hot New Potatoes
Tomato & Spring Onion Salad
Rocket Salad
Homemade Coleslaw
Selection of Rolls or Breads with Butter

* * *

Fresh Fruit Salad
Chocolate Fudge Cake
Banoffi Pie

* * *

Coffee, Tea & After Dinner Mints

Format:
Starter to be served, Head Waitress to bring guests up to Buffet Table where Four Seasons staff will serve. Four Seasons to clear Main Course and then invite guests to return to be served Dessert. Coffee etc to be served at tables.

FINGER BUFFETS/TOP - COLD/HOT FOLK BUFFETS
SIT DOWN FUNCTIONS