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There are no standard menus at Buns to Banquets. Every function is different - from an intimate wedding to a large corporate event. We discuss your particuar requirements, then tailor the food and service to meet your needs. All the decisions are yours.
We welcome the opportunity to cook foods from all over the world, and have catered for Thai, Greek, Mexican, Italian and French influenced weddings, and since September 2006 can offer authentic Indian food cooked by Indian chef's. We will specifically source the individual ingredients appropriate to each cuisine. We have created some new Seasonal menus for 2010.
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SPRING
Starters
Salmon & Hake Fish Cakes with a relish made with Nutbourne Farm Tomatoes & Lemon – served on a bed of tiny salad leaves, and drizzled with Lemon Oil & a mist of white Balsamic Vinegar
Smoked Applewood Cheese Rarebit on Rye Bread with Beetroot Ketchup – served with Wild Rocket, and decorated with Balsamic Syrup
Model Bakery Onion Bread Croutes with Mozzarella, Sunblushed Tomatoes and Basil, topped with folds of Prosciutto Ham, served with tiny salad leaves and drizzled with freshly made Basil Pesto
Cream of, Dyke Farm, Asparagus Soup with deep fried Leeks, accompanied by Rustic Buttered Croutons
Main Courses
Kelp fed Lamb Noisettes with Minted Peas in a Cream & White Wine Sauce
Panaché of Green Vegetables including Mangetout, Asparagus & Broad Beans
Rocket Pesto crusted Salmon Delice with Pimento Sauce on a bed of Buttered Samphire
Baby Spring Vegetables
Corn fed ‘Brookland White’ Chicken Breast with a stuffing of Moroccan Couscous, served on an Aubergine & Tomato Fondant with a spicy Tomato Sauce
Roast Topside of Aberdeenshire Beef with Roast Potatoes & Yorkshire Pudding and a rich Red Wine Jus and Baby Spring Vegetables
Spring Potato recommendations would be Dauphinoise, with or without Celariac or Lyonnaise Potatoes
Desserts
Rhubarb & Stem Ginger Crumble with freshly made Crème Anglais
Gooseberry Fool with an Orange Tuille Biscuit & Honeycomb
Chocolate Panattone and Normandy Butter Pudding
An assiette of:
Vacherin with softly whipped Cream & Kiwi * Tiramisu * Chocolate Fudge Cake – decorated with Raspberry Coulis |
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SUMMER
Starters
Crab Quenelle with Coriander, Red Onion, blood Orange & Chilli, served on an oriental spoon with Summer Salad and a Pink Grapefruit & Ginger Dressing
Goat's Cheese & Leek Cheesecake with Beetroot Oil decorated with Beetroot Cress
Slivers of Smoked Duck on a Watercress & pickled Cucumber Salad with Blackcurrant Dressing topped with toasted Pumpkin Seeds
Chilled Bloody Mary Soup, made with Nyetimber Farm Vine Tomatoes, served with a Chilli crusted Sesame Stick
Main Courses
Roasted Cod Loin with Black Olive Tapenade, wrapped in Parma Ham and served on a Mediterranean Ratatouille and Salsa Verde
Roasted saddle of Lamb, enrobed around an apricot, redcurrant & rosemary or Lemon & Garden Herb Farce. Served with a Madiera jus with a Medley of Baby Summer Vegetables
Chargrilled ‘Brookland White’ Chicken Breast, glazed with Honey, Lemon & Thyme and served with a Mango Salsa and a Mixed Leaf & Herb Salad with fresh Flowers and Vinaigrette Dressing
Loin of Pork stuffed with Apricots and sage, and wrapped in local Streaky Bacon and served on Creamed Leeks with red Wine jus and new season Baby Carrots
Summer Potato recommendations would be Jersey Royals with fresh Herb Butter
Desserts
Strawberry Panacotta with Mint Pesto
Warm, bitter chocolate Tart with Orange Crème Fraiche & Poached Kumquats
Perry Jelly Terrine with summer Berries and local Vanilla Ice Cream
An assiette of
Pavlova with Summer Berries * Rich Chocolate Pot * Zesty Lemon Tart |
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AUTUMN
Starters
Smoked Salmon & Spinach Tart with Lambs Lettuce & Horseradish Dressing
Autumn Salad of Roquefort Pears & Toasted Walnuts with a local Honey & Pommery Grain Mustard Dressing
Roasted Butternut Squash Soup with Red Onions & Rosemary served with Cumin Scented Croutons
Venison Carpaccio with Parmesan & Rocket, drizzled with Truffle Oil & Balsamic Syrup
Main Courses
Fish Pie with Smoked Haddock, Salmon, Mussels & Prawns topped with a Puff Pastry Flouron and served with Broccoli Florets & Garlic Courgettes
Beef Wellington – Whole fillet of Aberdeenshire Beef topped with a wild Mushroom Paté wrapped in Filo and encaged in Puff Pastry, served with a Port & Juniper Jus and roasted Root Vegetables with Thyme
Whole, boned & roasted Chicken with a filling of Breadcrumbs, Chestnuts, Nutmeg & Cloves on a bed of stir fried Savoy Cabbage with Bacon Lardons and served with a Redcurrant Jus
Confit of Duck served on a Mixed Bean & Chorizo Cassoulet with fresh garden Herbs
Autumn Potato recommendations would be Puréed or Roasted
Desserts
Seville Orange Meringue Pie with Cointreau Crème Fraiche
Crème Brulée with Citron Longue du Chat Biscuit
Warm Chocolate Banoffee Pudding made with Chocolate Sponge, Toffee Sauce & Banana Ice Cream
An assiette of
Lemon Possett with Ginger Nut Crunch * Apple Tarte Tatin * Vanilla & Cranberry Ice Cream Sushi
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WINTER
Starters
Leek & Smoked Potato Soup, topped with Crispy Leeks and served with Rustic Butter Croutons
Baked Baby Camembert (in the box) with local Honey & Ginger Dressing and warm Onion Bread
Ham Hock Terrine, served with home made Piccalilli and warm Crusty Bread
Potted Shrimps with Melba Toast
Main Courses
Catalan Fish Stew with Chorizo
Venison Ragout with Winter Herb Dumplings served on Roasted Root Vegetables
Roasted breast of Guinea Fowl with a Black Pudding & Apple Farce, served with Truffle infused Spinach Risotto
Roasted Medallion of Pork, topped with Red Onion Marmalade and served with a Cider & Cream Sauce and Curly Kale
Winter Potato recommendations would be Butter Mashed, perhaps flavoured with Blue Cheese, Wholegrain Mustard, Horseradish or Spring Onions
Desserts
Warm Hazelnut & Cherry Chocolate Brownie topped with a local White Chocolate Ice Cream
Pineapple Carpaccio in a Sambucca Syrup with Mango Sorbet in a Brandy Snap Basket
Lemon Meringue Roulade with Passion Fruit Coulis
An assiette of
Poached Pear with Red wine & Vanilla * Chocolate Brownie with a local White Chocolate Ice Cream * Mascarpone Cheesecake with Rhubarb
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Corporate Event
Sesame Chicken Wings
Smoked Salmon Sushi with Wasabi & Ginger
Duck Pancakes with Hoi Sin Sauce
Mini Crab Tostaditas
Red & Yellow Pepper Tortilla
Assorted Tapas
Pan Pizza con Gorgonzola (Pizza with Gorgonzola)
ortine di Formaggio e Peperoni (Mini Goat's Cheese Tartlets)
Mini Frankfurter Sausages with Honey & Mustard Dip
Demi Tasse of Borscht
Blinis with Creamed Kipper
Paté de Canard avec Croutons et Figues (Duck Pate with Croutons & Figs)
Demi Tasse of French Onion Soup
Roquefort, Spinach & Baby Onion Quiche
'Ritz' Style Tea
Tiny Sandwiches with a selection of fillings, such as - Smoked Salmon with fresh Dill Butter, Cucumber with Cream Cheese, Honey Roast Ham with Epicurean Butter, Roasted Red Pepper with Feta and Rocket & Smoked Chicken with Aoli - all made in hand sliced, freshly made assorted breads
Freshly baked Scones with Home Made Strawberry Jam & whipped Jersey Cream
Apricot & Orange Tea Bread with Honey & Orange Butter
Summer Berry Tarts
Excellent Light, Chocolate dipped Meringues
Indian or China Tea with Milk or Lemon
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