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Chris Burns Catering - Event & Business Catering, BBQ's, Buffets, Salads, Desserts - London, Berkshire, South East

 

 

 

 
Chris Burns Catering - Event & Business Catering, BBQ's, Buffets, Salads, Desserts - London, Berkshire, South East
 

Hot Fork Buffets

£POA
A choice of two hot buffet dishes from the list
Hot minted new potatoes or buttered rice
Panache of fresh vegetables or a choice of two salads from list
French bread and butter

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Menu Selection

Old style French pork
Tender pieces of pork and prunes with roasted onions in an intensely flavoured sauce enriched with Armagnac.
   
Beef Burgundy
Slow roasted scotch beef in a rich red currant and burgundy sauce with button mushroom.
   
Tarragon chicken
Slices of chicken breast with sautéed leeks in a luxurious white wine and tarragon sauce.
   
Spicy French bean and gourmet sausage cassoulet
   
Tuscan Parcels (V)
Roasted vegetable ravioli in an intensely creamy white wine and tomato sauce topped with mozzarella.
   
Forest mushroom and stilton stroganoff (V)
Sautéed mushrooms in a reduced velvety cream, wholegrain mustard and paprika sauce served with a timbale of rice.
   
Moroccan tajine (V)
A comforting roasted vegetable spicy dish.
   
Braised Aberdeen Angus beef with red wine and cranberry
Finest scotch beef slowly cooked in a rich dark red wine sauce finished with cranberries.
   
Spinach & ricotta cannelloni (V)
Cannelloni filled with spinach & ricotta on a bed of rich tomato sauce topped with a creamy mornay finished with mozzarella.
   
Chicken L'Amour
Delicious chicken suprême topped with asparagus, parma ham, tomatoes and a mature cheddar cheese finished with mixed herbs on a fruity pan gravy.
   
Salmon & capers with Sautéed shallots
Salmon & capers with sautéed shallots in a reduced velvety cream fish sauce with a hint dill.
   
Beef Bourguignon
Slowly braised Scotch beef in a rich Bourguignon sauce finished with roasted shallots.
   
Salmon Italian
Fillet of salmon wrapped in parma ham, glazed with olive oil and oregano finished with a rich creamy fish sauce.
   
Beef in ale
Pot roasted Scotch beef cooked slowly in a dark malty ale sauce with caramelised onions and wild thyme.
   
Chicken with wild forest mushrooms
Slices of tender chicken breast in a rich, velvety cream, wild mushroom sauce flamed with French cognac.
   
Churchill Pork
Tender pork steaks in a luxuriously creamy, full bodied red wine sauce with fresh sage and caramelised apples.
   
Luxury ocean pie
Roasted salmon, smoked haddock, and prawns in a rich fish sauce topped with sautéed potatoes or creamy melt in your mouth mash.
   
Chicken Sauvignon blanc
Chicken steaks with saut é ed chestnut mushrooms, sage and an intensely rich creamy Sauvignon blanc sauce.
   
Pork Dijonnais
Tender pork strips with three mustards finished in a velvety cream full bodied red wine sauce .
   
Beef and Guinness with pickled walnuts
Finest lean Scotch beef cooked slowly in a rich, dark, welcoming Guinness sauce with tangy pickled walnuts, topped with a puff pastry hat.
   
Beef chilli con carne
Finest steak mince beef cooked in a spicy rich tomato sauce.
   
Chicken Korma
Chicken breast pieces in a creamy korma sauce, made with onions, almonds and coriander.
   
Beef and wild mushroom lasagne
Layers of egg pasta with a rich beef and red wine ragu, topped with a creamy cheese sauce.
   
Beef in Madeira with 5 kinds of mushrooms
Pot roasted Scotch beef cooked slowly in a dark Madeira sauce with caramelised onions, wild thyme and a selection of mushrooms.
   
Summer-in-Winter chicken
Pan fried stripes of chicken breast in a pesto and crème fraîche sauce finished with cherry tomatoes.
   
Cumberland sausages and mash with a red onion and claret jus.
   
Pork Stroganoff with three mustards
Tender pieces of pork with mushrooms in a crème fraîche and mustard sauce.
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Additional Items

Add a selection of two desserts with fresh pouring cream 
Coffee and truffles may be provided 
Crockery, cutlery, glasses, tablecloths, good quality disposable napkin
Linen napkins 
Chris Burns Catering recommends an extra tablecloth per table for presentation purposes 
Staff £10.50 per hour per staff (average function 6 hours).
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Chris Burns Catering - Event & Business Catering, BBQ's, Buffets, Salads, Desserts - London, Berkshire, South East
 
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