Burnham Beeches Hotel

Fork Buffet Sample

Bread.
Freshly baked white “sour dough” bread loaf.
Freshly baked brown “whole meal” bread loaf.

Salad selection.
Tomato, cucumber, sliced onion, mixed leaf, beetroot and orange salad,
Pitted olives, cornichons, silver skin onions, pickle, and Greek yoghurt.

Dressings.
Kentish virgin rapeseed oil, balsamic vinegar, house dressing.

Carrot and almond salad.
Grated carrots with roasted almond, parsley, olive oil.

Salmon fillet.
Baked fillet of salmon, confit cherry tomato olive and herb sauce.

Braised beef.
Slowly braised beef in red wine, herbs with sautéed oyster mushrooms.

New potatoes.
Herb scented roasted new potatoes, rosemary, garlic and olive oil.

Market vegetables.
A selection of seasonal vegetables, pomace oil and chopped parsley.

Broccoli pie.
Sautéed broccoli, sweet peppers and brie in a cream sauce, topped with pastry

Crumble.
Warm apple and date crumble, vanilla custard.

Fruit.
Basket of whole fresh fruits.

Cold Canapés

Avruga Caviar blinis with lime cream

Crab tomato and spiced avocado shot (G. L)

Rosary goats cheese wrapped in Flame roasted pepper (V)

Duck liver mousse and orange marmalade

Cured Cumbrian ham with rocket and Spenwood cheese (G)

Mushroom and stilton gateau peppercorn cream (V)



Hot canapés

Tempura of vegetables with a sesame and soy dressing (V. L)

Cheese and red onion slipper (V)

Roast beef, Yorkshire, parsnip and horseradish puree

Smoked salmon, and dill potato cake (G)

Devils on horseback (G.L)

Smoked haddock gratin (L)

Sample Finger Buffet


A selection of freshly made sandwiches in a variety of breads,

Selection of crudities and dips. V/G/N

Leek, stilton savoury sausage roll, with chutney.

Vegetable tempura, with a chilli and poppy seed soy dip. L/V/N.

Chicken Satay, in a spicy pea-nut marinade. G.

Mini prawn and crispy salad bagel, smoked paprika oil dressing. V/N.

sliced fresh fruits.

BBQ Menu:
Fresh 4oz Pure Beef Burger
served in a seeded bap bun
Butterfly Chicken Breast,
marinated in lemon-grass and honey
Lamb Kebabs,
marinated with yoghurt, cumin, and fresh mint
Grilled Cumberland Sausages
Fresh Tuna and Cherry Tomato Brochettes
scented with basil

Vegetarian Option
Numbers to be advised in advance
Marinated Quorn and Pepper Skewers
Tomato and Basil Sausages
Vegetable Kebabs,
marinated in an olive and garlic oil
Grilled Stilton Filled Field Mushrooms
Marinated Char-grilled Aubergine,
filled with a ratatouille of vegetables

Accompanied with
Baked jacket potatoes, with a sour chive cream
Grilled corn on the cob, with a fresh herb
and lemon butter
A selection of 5 seasonal salads,
dips and dressings
A selection of freshly baked bread rolls
Fresh fruit salad with cream


Hog Roast Menu
Whole Hog roasted in a spit oven
or
Whole Lamb Spit Roast
served with a floured bap,
carved by your own dedicated chef

Vegetarian options
Please advise of numbers required in advance
Meat Free Sausages
Vegetable Kebabs
in a honey and grain mustard marinade
Baked Stuffed Mushrooms
Vegetarian Quorn Brochettes

Accompanied with
Homemade apple sauce
Baked jacket potatoes
Buttered corn on the cob
A salad of tossed mixed leaves
Coleslaw salad
New potato chive and mayonnaise salad
Beetroot and orange salad
Fresh fruit and sherry trifles
Strawberries and cream

Minimum numbers of 50 apply